Recipe
How to Make Homestyle Egg Fried Rice 2 Ways
Fried rice is a childhood favorite for most kids. It's easy enough to make on your own, and there are so many variations of fried rice around the world. Growing up, there was egg fried rice from American Chinese restaurants (think Panda Express) which was always a bit dry and salty. Fried rice from good Chinese restaurants was better because using a seasoned wok creates a distinct taste in the food known as wok hei. Neither of these are my favorite, though.
As a kid, I always knew when my parents were making egg fried rice because they would let me help crack and beat the eggs. "Ma you jiang you" (sesame oil and soy sauce) was always the phrase we'd chant whenever they were frying the rice. My parents made fried rice differently. My dad is heavy handed with the seasoning while my mom adds vegetables and cooks it a little drier. Though different, these are the two types of fried rice I grew up with.
Dad's Fried Rice
- Prep Time: 1 min
- Cook Time: 10 mins
- Total Time: 11 mins
- Servings: 2
Ingredients
- 2 large eggs
- 2 cups cold cooked white rice preferably Kokuho Extra Fancy Medium Grain
- 2 Tablespoons soy sauce
- 2 Tablespoons sesame oil
- Canola oil for frying
Step 1
Step 2
Step 3
Step 4
Step 5
Mom's Fried Rice
- Prep Time: 1 min
- Cook Time: 10 mins
- Total Time: 11 mins
- Servings: 2
Ingredients
- 2 large eggs
- 1 cup frozen mixed vegetables
- 2 cups cold day-old cooked rice preferably Kokuho Extra Fancy Medium Grain
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- Canola oil for frying