Egg Fried Rice Recipe – Quick Vegetable & Celery Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Egg Fried Rice Recipe – Quick Vegetable & Celery Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This Egg Fried Rice is my go-to for those nights. It’s packed with flavour, super versatile, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The addition of celery gives it a lovely crunch and freshness that really elevates the dish. It’s a fantastic way to use up leftover rice, and you can easily customize it with whatever veggies you have on hand. Plus, it’s ready in about 15 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this delicious Egg Fried Rice:

• 4 cups cooked rice (about 500g)
• 1 cup mixed vegetables (carrots, French beans, capsicum), chopped fine (around 150g)
• 1 small bunch celery stalks, chopped fine (about 1/2 cup)
• 1 small bunch spring onions, chopped fine (about 1/4 cup)
• 2 tsp soya sauce (approx. 10ml)
• 1 tsp green chilli sauce (approx. 5ml)
• 2 tsp tomato sauce or ketchup (approx. 10ml)
• 1 tbsp freshly minced ginger + garlic (approx. 15g)
• 2 onions, sliced
• 1 tsp freshly cracked black pepper
• 1-2 tbsp oil (approx. 15-30ml)
• 3 eggs

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Rice is Key: I prefer using basmati or jasmine rice for fried rice – they stay nice and fluffy. Short-grain rice works too, but can get a little stickier. Day-old rice is ideal as it’s drier and fries up beautifully.
• Celery Power: Don’t skip the celery! It adds such a lovely, subtle flavour and a satisfying crunch.
• Sauce Variations: Sauces can really change the flavour profile. For a more authentic Hakka flavour, you can add a dash of dark soya sauce. If you like a bit of heat, Schezwan sauce is a fantastic addition.
• Fresh is Best: Fresh ginger and garlic are a must for that authentic flavour. Don’t bother with the jarred stuff!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium-high heat. Add the sliced onions and sauté until they turn a beautiful golden brown.
2. Now, add the minced ginger and garlic. Cook for about 2 minutes, until fragrant. You’ll know it’s ready when your kitchen smells amazing!
3. Toss in the chopped mixed vegetables and celery. Stir-fry for 2-3 minutes, until they’re slightly tender-crisp.
4. Pour in the soya sauce, green chilli sauce, and tomato sauce. Give everything a good mix and cook until it starts to bubble.
5. Add the cooked rice to the pan and toss well to combine with the vegetables and sauce. Make sure every grain is coated!
6. Season with salt and pepper to taste. Don’t forget those chopped spring onions – they add a lovely freshness. Remove from the heat.
7. In a separate pan, beat the eggs with a pinch of salt and pepper. Scramble them until they’re just slightly moist – you don’t want them to be dry.
8. Gently fold the scrambled eggs into the rice mixture. Serve immediately and enjoy!

Expert Tips

Want to take your fried rice to the next level? Here are a few of my secrets:

• Fluffy Rice is Happy Rice: Make sure your rice is well-separated. If it’s clumpy, gently break it up with a fork before adding it to the pan.
• Preventing Sticking: A well-seasoned wok or a non-stick pan is your best friend here. Keep the heat high and keep things moving!
• Wok Hei Magic: “Wok hei” is that smoky, slightly charred flavour you get from professional stir-fries. To mimic it at home, make sure your pan is very hot and don’t overcrowd it.

Variations

This recipe is a blank canvas – feel free to get creative!

• Vegan Option: My friend Priya is vegan, and she loves making this with a tofu scramble instead of eggs. Just crumble some firm tofu and sauté it with a little turmeric for colour.
• Gluten-Free Option: If you’re gluten-free, simply swap the soya sauce for tamari.
• Spice Level: Adjust the amount of green chilli sauce to your liking. A little goes a long way!
• Festival Adaptations: This is a great quick meal to whip up during festive gatherings when you want something tasty and easy.

Serving Suggestions

Egg Fried Rice is fantastic on its own, but here are a few ideas for serving it:

• Serve with a side of crispy spring rolls or vegetable pakoras.
• A dollop of raita (yogurt dip) adds a cooling contrast.
• A sprinkle of sesame seeds adds a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

1. What type of rice is best for fried rice?

Basmati or jasmine rice are my favourites, but you can also use short-grain rice. Day-old rice works best!

2. Can I use leftover rice for this recipe?

Absolutely! In fact, it’s ideal. Leftover rice is drier and fries up much better.

3. How can I make the fried rice less oily?

Use a non-stick pan and don’t add too much oil. You can also blot the rice with a paper towel after frying to remove excess oil.

4. What vegetables can I substitute in this recipe?

Feel free to use whatever veggies you have on hand! Peas, corn, mushrooms, and bell peppers all work well.

5. Can I add protein other than eggs, like chicken or shrimp?

Definitely! Cooked chicken, shrimp, or tofu are all great additions. Add them to the pan along with the vegetables.

6. How do I get that smoky “wok hei” flavour at home?

Make sure your pan is very hot and don’t overcrowd it. A well-seasoned wok helps too!

Enjoy making this Egg Fried Rice! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!