Easy Garlic Extra Egg Fried Rice

Got some leftover rice from the day before? Then there’s nothing better than frying that rice with a couple of eggs! Super common thought throughout Asia but less common around these parts, this is a simple, delicious, and resourceful dish. You don’t need to know anything fancy, you just need already cooked rice from the day before, something many people even throw away. In my case, I often make double the rice already thinking about fried rice for the next day hehehe.

This version is a delicious and simple variation of a classic fried rice. I used parboiled rice and made perhaps the most basic version, just with egg and garlic, super simple, and I think I devoured it all with a tomato salad for a really quick, simple, and in my humble opinion, delicious meal hehehe. Let’s get to the recipe!

Easy Garlic Extra Egg Fried Rice

Servings: 1
Time: 2hr 15mins
Difficulty: Easy
Rating: ★★★★★
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Nothing beats a delicious fried rice where every grain of rice is perfectly coated with some extra eggs hehehe, perfection!

Ingredients

Rice – 300g (Day Old, Already Cooked)
Eggs – 2 L (Whisked)
Garlic – 2 cloves (Chopped)
Sesame Oil – A Dash (You can use Olive Oil or another Vegetable Oil)
Soy Sauce – A Dash
Cilantro – A Pinch (Or Chives)
Pepper – A Pinch
Salt – A Pinch

Directions

For good fried rice, it’s best to have everything ready (garlic already chopped, eggs already whisked), because you want to cook everything over high heat and then add everything quickly when the time is right. It’s also important to have rice that’s already cooked but drier, like at least one day old in the refrigerator, because rice that’s more tender and wetter won’t fry well it will just absorb the oil.
Start by sautéing some finely chopped garlic in a little sesame oil in a frying pan (or wok) until it begins to brown.

Then add the whisked egg and fry it a little (do not fry for too long), add the cooked rice and mix well, fry the rice for a few minutes, season with a dash of soy sauce, coriander, pepper, and salt.
Continue frying, stirring the rice constantly so it doesn’t burn. Taste and adjust the seasoning. Remove from the heat when it is tasty and dry. Bon appétit!

Notes: Day-old rice is crucial! Fresh rice is too moist and will turn mushy instead of getting that nice crispy texture. The refrigerator dries out the rice perfectly overnight, making each grain separate and ready to fry.

Keep the heat high throughout the cooking process. This is what gives fried rice that characteristic “wok hei” or breath of the wok, that slightly smoky, charred flavor, so if you have a wok this is the time to use it, but if you haven’t, use a nice frying pan! ;D

Don’t overcrowd your pan. If you’re making a larger batch, it’s better to fry in two batches rather than one large one. Too much rice will steam instead of fry.

Prep everything before you start cooking. Once you begin, everything happens fast, and you won’t have time to chop garlic or beat eggs. If you have leftover vegetables or proteins, chop them up and add them to the initial garlic sauté for a richer version ;D

Try adding a tiny bit of butter at the end for extra richness, it’s not traditional, but it adds a wonderful flavor. For extra flavor, break up the rice grains with your hands before frying if they’ve clumped together in the fridge.

This recipe for Easy Garlic Extra Egg Fried Rice was originally created on BakeAfter.com. Esta receita de Arroz Frito com Ovos Mexidos foi publicada em português no Iguaria.com.