Egg fried rice
Vegetarian stir fry of rice, eggs and vegetables – a classic main course or accompaniment
For the topping:
Fry chilli pepper in 1 tbsp hot oil in a wok and set aside.
Add carrot and onion with 1 tbsp oil to the remaining frying fat and fry as well. Add spring onions, sauté then remove all.
Clean or wipe out the wok.
Fry beaten eggs in 1 tbsp of hot oil in the wok, remove and clean the wok again.
Fry ginger and garlic in the remaining hot oil. Add the rice and fry.
Add the fried vegetables and fry briefly. Fold in the egg and season everything with Kikkoman soy sauce and Kikkoman sesame oil.
Top the fried rice with spring onions, coriander and chilli oil and serve.
Serve with a fried egg, crispy fried onions, atjar (sweet-and-sour pickled vegetable), kroepoek (shrimp cracker) or sambal goreng telor (spicy boiled eggs) as desired.
Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.
Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.
Never overload to the wok. For cooking big portions, cook in batches for the best results.
Gently stir and turn the ingredients in the wok so not to break them up.
Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Recipe as PDF
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