Easy Egg Fried Rice | 8 Ingredients

Large blue bowl of Egg Fried Rice

Learn how to make flavorful and nutritious Egg Fried Rice that can be ready in just about 15 minutes. This no-fuss meal is super easy, tasty and satisfying. What I love most about this recipe is that you can easily modify it with whatever vegetables you have on hand. There are many ways how to make fried rice – today I’ll share a variety of ideas with you to customize your fried rice.

Ingredients you will need for this Egg Fried Rice Recipe

  • Oil: For this recipe is best to use any neutral oil, that does not have a lot of flavors. I personally used sunflower oil for this recipe, but any other neutral oil works well.
  • Rice: I like to use Jasmine rice, but honestly most rice will work just fine. So you can use any rice that you have on hand.
  • Eggs: You will need two medium-sized eggs. Please, make sure that they are organic and ethically sourced. I like to purchase mine from the farmers market.
  • Green onions: For flavor.
  • Carrots: You will need 2 large carrots for this recipe. Chop it as finely as possible.
  • Red bell pepper: I used 1/3 of red bell pepper. Chop it finely.
  • Hoisin sauce: If you have never heard of hoisin sauce it is made with fermented soybeans, garlic, chili and sugar. It is a great way to add authentic Asian flavor, thickening and color to this Egg Fried Rice recipe.
  • Soy sauce: For additional flavor.

Is Fried Rice good for you?

Depends on what you add! Fried rice is made with oil. The amount of oil you add will determine the nutritional value. If you add a lot of oil – it is not gonna be the healthiest meal. In my opinion, adding 2 tablespoons for 1 cup of rice is enough – but you do you! You can also increase the nutritional benefits by adding in different types of veggies or protein sources like eggs or tofu.

And remember – homemade fried rice is always better for you than a takeout version. If you make it yourself, you know exactly what is in there and are able to control specific ingredients.

Tips for making the Best Fried Rice

Use cold rice: This is super important. Fresh, warm rice is not gonna fry well and will result in soggy and sticky clumps of rice. So leftover rice is ideal for this recipe. If you don’t have leftover rice, you can also experiment with packaged rice or just make the rice ahead of time and let it completely cool down before frying it.

Use neutral oil: I highly recommend that you use neutral oil and avoid any oil that has a lot of flavors like olive oil. Try to stick to neutral oils like canola oil, grapeseed oil or sunflower oil.

Use different veggies: I love adding veggies to this Egg Fried Rice recipe. It helps adding in more nutrients, colors and variety of flavors.

Use high heat while cooking: Using high heat will help to fry everything well and also prevent the rice from steaming and sticking together.

Variation Ideas

  • Change up the veggies: You can add in peas, broccoli, edamame or any other stir-fry veggies that you have on hand.
  • Add in tofu: If you want to keep this recipe plant-based or simply want to add in more protein, tofu is the way to go. I recommend adding in firm or extra-firm tofu and crumble it into the dish.
  • Add some heat: If you like it spicy, you can add some chili flakes to taste or drizzle on some Sriracha at the end.
  • Substitute the rice with quinoa: If you don’t feel like using rice, you can use quinoa instead.

More Asian inspired recipes

If you are looking for more Asian inspired recipes, you might also like:

Finally, if you try this Egg Fried Rice recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Large blue bowl of Egg Fried Rice
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Egg Fried Rice

Learn how to make flavorful and nutritious Egg Fried Rice that is easy, tasty, satisfying and ready in just about 20 minutes.
Course Main Course
Cuisine Asian
Keyword Dairy-free, Vegetarian
Prep Time 5 minutes
15 minutes
Total Time 20 minutes
Yield 2 servings

Ingredients

  • 1 cup cooked rice cold
  • 2 tbsp oil
  • 2 medium-sized organic eggs
  • 3 green onions thinely sliced
  • 2 large carrots diced
  • 1/3 red bell pepper diced
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp hoisin sauce

Instructions

  • Heat a skillet with 2 tablespoons of oil over medium-high heat.
  • Add in the sliced green onions and cook them for about 2 minutes, stirring consistently.
  • Using the same skilllet, add two cracked eggs until scrambled, stiring occasionaly.
  • Then, add in the diced carrots and red bell pepper.
  • Next, add in the rice along with the soy sauce and hoisin sauce. Continue stirring for an additional 3-5 minutes. Taste and season with extra soy sauce, if needed.
  • Turn off the heat and serve warm. Leftovers will keep in the fridge up to 3 days.

Notes

  • If you want to keep this recipe plant-based you can substitute the eggs with tofu scramble by crumbling in firm or extra-firm tofu. If you want to create an eggy flavor, I’d highly recommend using black salt. Just make sure that you add it in just before serving, as it will lose some of its flavor otherwise. 

Sesame Soba Noodle Salad | Vegan + Gluten-free

Sesame Soba Noodle Salad with Spring Onions on the side

This delicious Sesame Soba Noodle Salad is a quick and easy summer meal and perfect for when you are looking for a satisfying and wholesome recipe. This Asian inspired Sesame Soba Noodle Salad is vegan and gluten-free and ready in under 20 minutes. Made with juicy cucumbers and refreshing carrots and a creamy peanut sauce this recipe is literally to die for and makes a great lunch or dinner! It is packed with protein, healthy fats and complex carbohydrates in order to fuel your body the right way.

This Sesame Soba Noodle Salad recipe is..

  • Vegan and vegetarian friendly
  • Gluten-free
  • Dairy-free
  • Healthy
  • Nourishing
  • Asian inspired
  • Perfect for hot summer days

What are Soba Noodles?

If you have never tried Soba Noodles you definitely should. They are naturally gluten-free and contain a good amount of fiber and protein making it a great alternative to regular pasta if you want to switch it up from time to time. Soba Noodles have a nutty flavor to it and a slightly earthy taste.

Soba is Japanese and translates as buckwheat. Usually soba noodles are made from a 100% buckwheat. Buckwheat is known for its multiple health benefits including helping control blood sugar, improving heart health and possibly help to prevent cancer.

These days soba noodles are pretty accessible. You will probably be able to find them in your local organic supermarket. If that is not the case for you, you pretty much can find them in any Asian grocery store.

How to make Sesame Soba Noodle Salad?

Making Sesame Soba Noodle Salad is pretty easy and does not require a lot of time or cooking skills.

Here is what you will need:

  • Soba noodles
  • Cucumber
  • Carrots
  • Tamari
  • Agave syrup
  • Peanut butter
  • Lime juice
  • Sesame oil
  • Ginger
  • Garlic
  • Cilantro
  • Scallions
  • Sesame seeds

I recommend chopping up all your veggies first, then moving on to cooking your pasta. Mince the garlic as well as the ginger, then cut the carrots and cucumber into thin sticks. You can either do that by just using a regular knife or – what I like to do – using a spiralizer. That way, the cucumbers and carrots become a similar shape to the noodles.

After that you can start cooking your soba noodles. Keep in mind that soba noodles have a shorter cooking time than regular pasta, usually around 5 minutes. While your soba noodles are cooking, you can start preparing the peanut sauce. In a small bowl combine the tamari sauce, agave syrup, peanut butter, lime juice and sesame oil. If you like the peanut sauce to be a little bit spicy, you can of course add some crushed chillies or some hot sauce like Sriracha. Also, add in the minced ginger and garlic. Stir everything together until the ingredients are will combined and a creamy sauce forms.

After your noodles have finished cooking, it is time to assemble everything. In a larger bowl, add in the drained soba noodles as well as the prepared cucumber and carrot sticks. Give it a good mix. After that, you can pour the prepared peanut sauce over. Toss well, then top the noodles with cilantro, scallions and some sesame seeds. Serve cold!

More Asian inspired recipes

If you are looking for more Asian inspired recipes, you might also like:

Finally, if you try this Sesame Soba Noodle Salad out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Sesame Soba Noodle Salad with Spring Onions on the side
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Sesame Soba Noodle Salad

This Asian inspired Sesame Soba Noodle Salad is vegan and gluten-free and made with juicy cucumbers and refreshing carrots and a creamy peanut sauce.
Course Main Course
Cuisine Asian, Gluten-free, Vegan
Keyword Healthy, Noodle Salad, Soba Noodles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 4 servings

Equipment

  • Spiralizer (Optional)

Ingredients

For the Soba Noodle Salad

  • 500 g Soba Noodles
  • 3 medium sized Carrots
  • 3/4 Cucumber

For the Sauce

  • 1 tbsp Minced Ginger
  • 2 Gloves Minced Garlic
  • 1/2 cup Tamari Sauce
  • 1/4 cup Agave Syrup
  • 1/4 cup Peanut Butter
  • 1 Juiced Lime
  • 1 tbsp Sesame Oil

For Garnishing

  • Scallions
  • Cilantro
  • Sesame Seeds

Instructions

For the Soba Noodle Salad

  • Cut the Carrots and Cucumber into thin sticks. You can either do that by just using a regular knife or using a spiralizer.
  • Cook the Soba Noodles according to the package instructions.

For the Peanut Sauce

  • Mince the Garlic as well as the Ginger.
  • In a small bowl combine the Tamari Sauce, Agave Syrup, Peanut Butter, Lime Juice and Sesame Oil. Add in the minced ginger and garlic. Stir everything together until the ingredients are will combined and a creamy sauce forms.

For Garnishing

  • In a larger bowl, add in the drained Soba Noodles as well as the prepared Cucumber and Carrot sticks. Toss the Peanut Sauce onto it. Give it a good mix.
  • Top the noodles with cilantro, scallions and sesame seeds. Serve cold!

Notes

  • Tamari Sauce can be substituted with Soy Sauce, if you don’t want a gluten-free option.
  • Agave Syrup can be substituted with Maple Syrup or Sugar.

Crispy Kung Pao Cauliflower

Crispy Kung Pao Cauliflower with peanuts and spring onions on the side.

Today I am sharing one of my most recent recipes with you: Crispy Kung Pao Cauliflower. As you all probably know by now is that I am absolutely obsessed with Asian recipes. And to be honest, I really don’t know why I have not shared this recipe with you sooner. It is vegan, filled up with veggies and can be at your table in about 30 minutes. What should I say – I am absolutely digging this Crispy Kung Pao Cauliflower recipe.

This Crispy Kung Pao Cauliflower recipe is:

  • Vegan and vegetarian friendly
  • Healthy and nutritious
  • Sweet & Salty
  • Spicy
  • Satisfying
  • Mouth watering
  • Authentic

What is Crispy Kung Pao Cauliflower?

Well, to be honest in order to make this recipe vegan and a little bit healthier than the original version, I had to make a few adaptions. Usually this recipe is called Crispy Kung Pao Chicken. This recipe is a Chinese stir-fried dish that is traditionally made with cubes of chicken, peanuts, vegetables, and chili peppers. In order to make this recipe vegan, I swapped the chicken out for a head of cauliflower and baked this recipe instead of frying it. That way it becomes a little healthier too. However this recipe still does taste like a delicious take-out recipe to me! Win/Win!

How to make Crispy Kung Pao Cauliflower?

Enough with the rambling, let’s jump right into this recipe!

For this recipe you will need:

  • Head of Cauliflower
  • Red Bell Pepper
  • Garlic
  • Ginger
  • Spring Onions
  • Peanuts
  • Soy Sauce
  • Rice Vinegar
  • Sriracha Hot Sauce
  • Ketchup
  • Sesame Oil
  • Bread Crumbs
  • Corn Starch

In my opinion, the most difficult part about this recipe is to create crispy cauliflower florets without frying and to make the sauce stick to the cauliflower. In order to achieve this, we first need to create batter, where we can toss the cauliflower into.

The batter is made out of bread crumbs, corn starch, soy sauce, sesame oil and a little bit of water. In a bowl you want to combine the dry ingredients first, then pour in the wet ingredients. Let it sit for a few seconds, then you can start to toss the cauliflower florets into. After all florets are coated, put them in the oven and bake them for about 20 minutes.

In the meanwhile you can prepare the sauce by mixing soy sauce, rice vinegar, ketchup, sriracha, water and sesame oil together. The sauce tastes absolutely delicious and is key for making tasty cauliflower wings. Then, chop up the rest of the veggies. Also if you are serving this recipe with rice or noodles, now would be a good time to prepare this as well.

After the cauliflower florets have finished baking and crisped up in the oven, it is now time to assemble everything. In a pan, fry some garlic and ginger. After 2-3 minutes, you can add the cauliflower as well the red bell pepper. Drizzle with the prepared sauce and a splash of water. After everything has finished cooking, you can top the dish with spring onions and peanuts for a little bit of crunch and texture.

Serve this Crispy Kung Pao Cauliflower with:

  • Rice
  • Rice noodles
  • As an appetizer

If you are looking for more Asian inspired recipes, you might also like:

Finally, if you try these Spicy Peanut Thai Noodles out yourself, do not forget to tag me on Instagram @aboutannella. I am happy to connect with you and see your recreations. For more food related content and inspiration make sure to follow my Pinterest account.

Crispy Kung Pao Cauliflower with peanuts and spring onions on the side.
Print

Crispy Kung Pao Cauliflower

This delicious Chinese Crispy Kung Pao Cauliflower recipe is is vegan, filled up with veggies and can be at your table in about 30 minutes.
Course Main Course
Cuisine Chinese, Vegan
Keyword Authentic, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings

Ingredients

For the Batter

  • 1 medium sized Cauliflower Head
  • 2 tbsp Bread Crumbs
  • 3 tbsp Corn Starch
  • 1 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 5 or more tbsp Water

For the Sauce

  • 1/2 cup Soy Sauce
  • 1/4 cup Ketchup
  • 1 tbsp Sesame Oil
  • 1 tsp Sriracha (reduce for mild heat, increase for more heat)
  • 1 tbsp Rice Vinegar
  • 1/3 cup Water

For the Kung Pao Cauliflower

  • 2 whole Garlic Gloves (Minced)
  • 1 tbsp Ginger
  • 1/2 Red Bell Pepper
  • Green Onions (To Garnish)
  • Peanuts (To Garnish)

Instructions

For the Batter

  • Preheat the oven to 200°C/390°F.
  • Prepare the Cauliflower by washing it and dividing it into little cauliflower florets.
  • In a bowl, combine the Bread Crumbs as well as the Corn Starch. Mix well. Then add in the instructed Sesame oil, Soy sauce and Water.
  • Let the mixture sit for a few seconds, then toss in the cauliflower florets. If the batter thickens too much while working, add in more water. Evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake for about 15-20 minutes.

For the Sauce

  • In the meantime you can prepare the sauce. Mix the Soy Sauce, Ketchup, Sesame Oil, Sriracha, Rice Vinegar, Water together in a separate bowl. Set aside.

For the Kung Pao Cauliflower

  • Mince the Ginger as well as the Garlic. Slice the Red Bell Pepper. Cut the Green Onion into Rings. Crush the Peanuts.
  • Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan. Then add in the Minced Ginger and Garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same skillet, add in the Red Bell Pepper. Sauté for 3 more minutes.
  • Next add in the cauliflower. Stir in the sauce mixture until the cauliflower florets are coated fully. Add in a little bit of water if needed.
  • Divide the Kung Pao Cauliflower evenly into two bowls. Garnish with Spring Onions and Crushed Peanuts. Serve with Rice or Rice Noodles.