Plain Fried Rice
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Growing up, nearly every Sunday my dad would make homemade Chinese food. His go-to dishes were Kung Pao and Chung King, with the occasional lemon chicken or sticky black bean ribs. And while the main dish might change from week to week, this simple egg plain fried rice was always on the table.
This is the exact fried rice we grew up eating. Nothing fancy, and that's what I love about it. It has just enough flavor from the eggs, scallions, peanut oil, and seasoning to make it delicious, but it stays simple enough to let the main dish be the star.
It's also the perfect recipe for using leftover white rice. In fact, leftover rice is exactly what you want here. Once the rice has cooled, it fries up beautifully in a hot wok or on a griddle without becoming mushy.
While there are plenty of fried rice recipes loaded with meat and vegetables, we have always preferred this simple version as a side dish. It's the kind of recipe you can make in minutes and serve alongside just about any Chinese entree.
Equipment
We grew up making this in a wok, and it's still our favorite way to cook it when we're making a smaller batch. The high sides make it easy to quickly toss and stir the rice over high heat.
If you're making a larger batch, a griddle is the way to go. The large cooking surface gives the rice plenty of room to spread out and fry, which makes it especially convenient when you're cooking for a crowd.
We use a KitchenAid rice cooker to make our rice, and it's practically foolproof. But any rice cooker will work. And don't feel like you need to make a fresh pot of rice just for this recipe—leftover rice from the fridge or even leftover white rice from a restaurant works perfectly.
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Ingredient Notes
Cold Leftover White Rice
The most important ingredient is actually the leftover rice. The white rice should be cooked ahead of time and completely cooled before making the fried rice.
As the rice cools, it becomes firmer and less sticky, allowing the individual grains to fry instead of becoming mushy. Before you start cooking, break apart any large clumps of rice with your hands.
Peanut Oil
Peanut oil is our oil of choice. It adds a subtle flavor that we love and works well over the high heat needed to properly fry the rice.
Eggs
The eggs are what make this fried rice feel complete without adding a lot of extra ingredients. We scramble them right in the center of the rice and then mix them throughout.
Scallions
A single finely chopped scallion adds a little freshness and flavor. You don't need much because we're intentionally keeping this recipe simple.
Salt or Soy Sauce
You can season this fried rice with salt or soy sauce. Use whichever you prefer.
Soy sauce is actually more of a Midwestern touch for us, so the original version we grew up eating was often simply seasoned with salt. Both work, so it's really up to you.
Keep It Simple or Make It Your Own
Of course, fried rice is one of those recipes where you can add just about anything you have in the refrigerator. Chicken, pork, shrimp, peas, carrots, onions, and other vegetables would all work.
But I really like keeping this particular recipe simple. It's a side dish, and it's meant to pair with the main dish—not compete with it.
That's what makes it so versatile. Make a batch and serve it alongside Kung Pao chicken, Chung King, lemon chicken, black bean ribs, or whatever Chinese entree you're making for dinner.
How to Make Simple Egg Fried Rice
Start with cold, cooked leftover white rice. Break apart any large clumps with your hands so the rice is ready to go once your wok or griddle is hot.
Heat the peanut oil over high heat. Add the rice and stir-fry rapidly, mixing continuously until the rice is heated through.
Make a well in the center of the rice and pour in the beaten eggs. Scramble the eggs in the center until they are cooked through, then stir-fry them into the rice until evenly distributed.
Add the ground pepper and chopped scallion and continue to stir-fry for about 30 seconds.
Finally, add either salt or soy sauce and stir-fry for just a few more seconds. Remove from the heat and serve immediately.
That's it! A simple, flavorful side dish that makes great use of leftover rice and goes with almost any Chinese entree.
Give It a Try!
If you make this Simple Egg Fried Rice, I'd love to hear what you think!
Leave a comment below and let me know what you served it with. Did you keep it simple like we did growing up, or add your own favorite ingredients?
If you make a batch, be sure to tag @TurnedAroundTable on social media so I can see your version. I love seeing the recipes from our table make their way to yours!
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Plain Fried Rice
Ingredients
- 4 cups cold cooked white rice
- 4 tablespoons peanut oil
- 4 eggs beaten
- Ground black pepper to taste
- 1 scallion finely chopped
- 1 teaspoon salt or 2 tablespoons soy sauce
Instructions
- Prepare the ingredients. Cold leftover rice works best. Break up any clumps of rice with your hands, beat the eggs, and finely chop the scallion.
- Heat the oil. Heat the peanut oil in a wok or on a griddle over high heat.
- Stir-fry the rice. Add the rice and stir-fry rapidly until the rice is heated through.
- Cook the eggs. Make a well in the center of the rice and pour in the beaten eggs. Scramble the eggs in the well until cooked through, then stir-fry them into the rice until evenly combined.
- Add the seasonings. Add the pepper and scallions and stir-fry for about 30 seconds.
- Finish. Add the salt or soy sauce and stir-fry for just a few seconds. Remove from the heat and serve immediately.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
