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Pan fried rice with egg

Pan-Fried Rice with Egg

Original, savory, simple, and delicious! Pan-fried rice with egg is a dish for fans of Asian cooking that's easy to make at home with everyday ingredients. It works as a side dish or as a meal in its own right.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Rice

100

Water

Egg

Bell pepper

Carrot

Green peas

Garlic

Olive oil

Soy sauce

Curry

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 21 % 6 g

Carbohydrates 68 % 19 g

122 kcal

GI: 37 / 63 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry rice with egg? Get your ingredients ready. Long-grain or brown rice works best for this dish, and for the vegetables you can use a ready-made frozen mix or whatever you have on hand. Bell pepper, carrot, and green peas are all great choices.
Step 2:

Rinse the rice thoroughly, changing the water several times — removing the excess starch keeps it from clumping as it cooks. Put the rinsed rice in a saucepan, cover with fresh cold water, and set it on the stove.
Step 3:

Cook the rice over low heat until all the liquid has evaporated. It's best to cook the rice ahead of time so it's cold and slightly dried out.
Step 4:

Wash, peel, and cut the carrot into small cubes. Wash the bell pepper, cut out the core with the seeds, and dice the flesh as well. If you're using frozen vegetables, add them without thawing.
Step 5:

Peel the garlic cloves and slice them. Pour olive oil into the skillet, then fry the garlic until lightly golden, stirring with a spatula so it releases all its flavor into the oil. Then lift the garlic out of the oil — you won't need it anymore. Add the carrot, bell pepper, and fresh green peas to the oil. Stir and fry until tender; 7 minutes over medium heat is plenty, no need to keep them in the pan any longer.
Step 6:

Crack a large egg into the skillet with the vegetables, let it set, then scramble it into the vegetables with a spatula. Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Step 7:

Fry everything together for a couple of minutes, stirring briskly with the spatula.
Step 8:

Add the cooled cooked rice to the skillet with the vegetable mixture, then add soy sauce, ground black pepper, salt, and curry to taste. Stir and keep it over the heat for a few more minutes. Turn off the heat. There's no need to cook the rice and vegetables for long — the rice should stay loose and fluffy.
Step 9:

Divide the dish among bowls or plates and serve with chicken, meat, or on its own. Enjoy!

Important! For rice dishes that turn out delicious every time, read our article on the fine points of choosing rice and the secrets to cooking it.
When you add soy sauce, keep in mind that it's quite salty. Cut back on the total amount of salt, or you risk over-seasoning the dish.
Every oil is good only up to a certain temperature — its smoke point, beyond which it begins to burn and form toxic compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for frying — and which ones to skip altogether — read here.