I like chunks of egg in my fried rice, which is why I scrambled 3 eggs separately. If you are feeling lazy, scramble all the eggs with the vegetables before you add the rice to the pan. You don’t want to add all 4 eggs after the rice is in the pan because you’ll likely end up with soggy fried rice, and no one likes that.
You want to cook the rice at a pretty high temperature. This prevents the fried rice from being mushy. I can get quite a big flame on my stove at a medium-high heat, but some of you may need to turn the heat to high.
NUTRITION INFORMATION: Amount per serving: Calories: 404, Total Fat 14.5g, Saturated Fat: 3g, Cholesterol: 186mg, Sodium: 530mg, Total Carbohydrate: 55.2g, Dietary Fiber: 5.8g, Sugar: 2.2g, Protein 13g
*You can also use canola oil, vegetable oil, or peanut oil for this recipe. Peanut oil will give the fried rice a nice light fragrance. I know that olive oil is not traditionally used in Chinese cooking, but in this recipe, you can’t really detect the flavor of the olive oil.
**I used red onion mainly for color. You can use yellow or white onions instead.
***Use day-old rice if possible. Otherwise, try to let the rice cool completely before stir frying.
I love the nutty flavor that toasted sesame oil adds to dishes, which is why I included it in the recipe. Not everyone likes sesame oil. My sister certainly doesn’t. You can still make a tasty fried rice without the sesame oil, so feel free to omit it.
If you are looking a basic recipe for cooking jasmine rice, refer to my guide on how to cook jasmine rice three ways.