Basic Egg Fried Rice and Fried Noodles
Simply delicious egg fried rice and stir fry noodles recipe with everyday pantry-friendly ingredients.
Servings: 2 to 4
Calories:
Ingredients
Egg Fried Rice Ingredients
- 1 Large bowl Cooked rice (about 3-4 cup cooked rice )
- 3-4 Eggs
- 1-2 tbsp Vegetable oil
- 1 tbsp Garlic chopped
- 2 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 2-3 Spring Onions ( thin slices )
- Salt to taste
Fried Noodles Ingredients
- 450 g (16 oz) Egg noodles ( fresh or boiled ) details in note
- ¼ cup Carrot ( julienne )
- 1 cup Cabbage ( cut in squares )
- 2-3 Spring onions ( cut 2" pieces )
- ¼ Onion ( thin slices )
- 2 tbsp Vegetable oil
- 1 tbsp Sesame oil
- Salt to taste
Stir fry sauce for noodles
- 2 tbsp Light soy sauce
- 2 tsp Dark soy sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Sugar
- 1 tbsp Chinese Shaoxing wine/ rice vinegar/ water
Instructions
Egg Fried Rice
- Wisk the eggs in a small bowl and set aside. Cut the spring onions into thin slices.
- Heat the large wok/pan over medium-high heat. Drizzle 1 tablespoon of vegetable oil, pour the whisked eggs in. Let the eggs almost set for few seconds, stir and break into small pieces.
- Push the eggs to one side, drizzle a bit more oil and stir fry the chopped garlic for few seconds.
- Place the cooked rice in the wok, pour the soy sauce and oyster sauce in. Stir well to combine well and separate the rice by using the spatula.
- Stir occasionally for 1-2 minutes, drizzle sesame oil and sprinkle some salt to taste.
- Turn off the heat, add some chopped spring onions and toss well.
- Transfer to serving plate and serve immediately!
- ( You can serve 2-3 person as a main meal or 4-5 person as a side dish. )
Fried Noodles
- First prepare the noodles, if you use fresh noodles you can add straight to wok. If you use dry noodles, boil the noodles by the packet instructions, rinse the noodles in cold water and drain the water out. Drizzle 1-2 teaspoon bit of vegetable oil or sesame oil on the noodles, mix well and set aside.
- In a small mixing bowl, add all the stir fry sauce ingredients, whisk until the sugar dissolved and set aside.
- Heat the wok/pan over medium-high heat, drizzle 2 tablepoons of vegetable oil. Start frying the onion slices for few seconds and follow with the carrot and cabbage.
- Push the vegetables to one side and place the noodles in the wok. Pour the stir fry sauce over the noodles.
- Stir well to combine all ingredients evenly and cook for 1-2 minutes.
- Add the spring onions, drizzle 1 tablespoon of sesame oil and add some salt to taste.
- Toss everything well for another 1 minute. Turn off the heat and transfer to serving plate.
- Serve immediately! Enjoy!
- ( You can serve 2-3 person as a main meal and 4-5 person as a side dish. )
Notes
- Rice - Suggest using a day old rice to make fried rice. Day-old rice is less in moisture and less likely to get mushy when you make fried rice. If you want to use fresh cooked rice, let is cool down and chill for few hours before u stir fry it.
- Noodles - You can use any egg or wheat noodles ( medium thick ) for this recipe.
Fresh noodles can be added straight to wok/pan.
Dry noodles can be prepared by the packet instructions. But I usually boil less time than the packet instructions to prevent it from mushy when adding in a stir fry. And always rinse with cold water to stop the cooking process. Drizzle some vegetable oil to prevent the noodle strands from sticking to each other.
