Egg Fried Rice Recipe. Easy Lunch in 5 Minutes
I just cooked egg-fried rice for lunch. This is like the peanut butter and jam sandwich of Asia. It’s pretty boring. Why’d I made it? Well, now might be a good time to tell you that I’m eating nothing but Asian food for a week. I don’t really know why. It’s an experiment. To see if I can do it. To see what happens.
No, I’m not worried about my eyes going narrow. Grow up, man. Maybe it’s because Asians are the healthiest people in the world. They live the longest, work the hardest, and definitely don’t have a problem procreating. So let’s see how I feel one week later. Maybe I’ll go another week. Maybe I’ll miss hamburgers and relent. Who knows. At least Asian cuisine involves bacon, so this is feasible.
If you have never tried egg-fried rice you haven’t really missed out on anything awesome. But at the same time, it’s pretty comforting. Next time you have leftover rice, make this dish. It is pretty much a leftover dish in total. You can eat it for breakfast, lunch or dinner.
Ingredients: (serves 2)
- 2 cups cooked Jasmine rice
- 2 eggs, beaten
- 1/4 green pepper, finely chopped
- 1/4 onion, finely chopped
- 1/2 red chili, finely chopped
- peanut oil
- rice vinegar & soy sauce for seasoning
Directions:
- Heat a large wok or pan over high heat.
- Fry the egg mix in the pan, spread as flat as possible, for 1-minute.
- Then throw in the onions, pepper, and rice and mix up, so the egg breaks.
- Fry for 2-minutes until warm, then add the chili.
- Fry for another 30-seconds then transfer to bowls.
- Season to taste with a splash of soy sauce and rice vinegar.
There are endless variations. You can also fry some bacon, chicken, or beef before you fry the egg. Just remove and add back with the chili at the end to warm. You can also add peas, sweetcorn, or any other vegetable you feel like.
