How to Master Minty Egg Fried Rice Technique

Rice Preparation Technique

Pre-chilling method for optimal grain separation. This critical approach ensures proper texture development and prevents clumping while allowing ideal sauce absorption.

Egg Scrambling Method

Gentle high-heat technique for silky egg curds. This nuanced approach creates soft, barely-set eggs that maintain distinct texture while integrating properly with rice.

Aromatic Layering Strategy

Sequential addition approach for building flavor foundation. This methodical process creates depth without overwhelming the delicate mint notes.

Mint Integration Management

Multi-stage herb incorporation for optimal flavor release. This precise technique utilizes both briefly cooked and fresh mint applications to create complex flavor profile with both integrated and bright accents.

Baking Tips

Always use cold, day-old rice for fried rice to prevent mushiness and achieve the right texture

Prepare all ingredients before starting as the cooking process happens quickly

A wide, high-sided wok or skillet allows for proper heat distribution and tossing

Keep the heat high but watch carefully to prevent burning the aromatics

Cook the eggs just until set but still slightly moist for the best texture in the final dish

Add the mint at the very end to preserve its fresh flavor and aroma

The key to great fried rice is keeping the ingredients moving constantly in the wok

Breaking up rice clumps before adding to the wok helps ensure even cooking

For an authentic touch, use a fish sauce that doesn't contain MSG

For meal prep, you can prepare the rice a day ahead and store in the refrigerator

The lime juice brightens the dish but also helps cut through the richness of the eggs

Try different herbs alongside the mint - Thai basil or cilantro make excellent additions

Minty Egg Fried Rice

Name: Minty Egg Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: For the Rice Base:; 3 cups cooked jasmine rice, chilled overnight; 3 tablespoons vegetable oil, divided; 1 teaspoon sesame oil; For the Egg Component:; 4 large eggs, beaten; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon milk (optional, for fluffier eggs); For the Aromatics:; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 green onions, thinly sliced (white and green parts separated); 1 small carrot, diced into small cubes; 1/2 cup frozen peas, thawed; For the Mint Element:; 1/2 cup fresh mint leaves, roughly chopped (plus extra whole leaves for garnish); 2 tablespoons fresh mint, finely minced; 1 tablespoon lime zest; 2 tablespoons lime juice; For the Sauce:; 2 tablespoons soy sauce; 1 tablespoon fish sauce (optional, omit for vegetarian version); 1 teaspoon rice vinegar; 1 teaspoon honey or sugar; 1/2 teaspoon ground white pepper; For Garnish:; 1/4 cup fresh mint leaves, whole or torn; Lime wedges

This Minty Egg Fried Rice offers a refreshing twist on traditional fried rice by incorporating fresh mint and perfectly scrambled eggs. With medium difficulty preparation requiring proper rice preparation and controlled heat management, this unique dish delivers a harmonious balance of herbal freshness and savory comfort. The mint's cooling properties complement the rich eggs and aromatic rice, creating a versatile side dish or main course that works for everyday meals, special occasions, or as an inventive addition to fusion cuisine that's both familiar and intriguing.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Rice Base:

3 cups cooked jasmine rice, chilled overnight

3 tablespoons vegetable oil, divided

1 teaspoon sesame oil

For the Egg Component:

4 large eggs, beaten

1/2 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon milk (optional, for fluffier eggs)

For the Aromatics:

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 green onions, thinly sliced (white and green parts separated)

1 small carrot, diced into small cubes

1/2 cup frozen peas, thawed

For the Mint Element:

1/2 cup fresh mint leaves, roughly chopped (plus extra whole leaves for garnish)

2 tablespoons fresh mint, finely minced

1 tablespoon lime zest

2 tablespoons lime juice

For the Sauce:

2 tablespoons soy sauce

1 tablespoon fish sauce (optional, omit for vegetarian version)

1 teaspoon rice vinegar

1 teaspoon honey or sugar

1/2 teaspoon ground white pepper

For Garnish:

1/4 cup fresh mint leaves, whole or torn

Lime wedges

Thinly sliced red chili (optional)

Crushed peanuts or cashews

Alternative Options:

Add 1 cup diced cooked chicken, shrimp, or tofu for added protein

Include 1/2 cup bean sprouts for extra crunch

Substitute brown rice for a nuttier, more nutritious version

For a spicier version, add 1 teaspoon chili oil or sambal oelek

Instructions

Prepare all ingredients before starting. Ensure rice is cold and separated - day-old refrigerated rice works best. Mix sauce ingredients in a small bowl and set aside.

In a small bowl, beat eggs with salt, white pepper, and milk (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and cook, stirring gently, until just set but still slightly wet, about 20-30 seconds. Remove eggs from wok and set aside.

Return wok to high heat and add remaining 2 tablespoons vegetable oil. When oil is shimmering, add diced onion and cook for 1-2 minutes until translucent.

Add minced garlic, grated ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add diced carrots and stir-fry for 1-2 minutes until slightly softened but still crisp.

Add cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until rice is heated through and begins to crisp slightly at the edges.

Pour the prepared sauce over the rice and stir quickly to distribute evenly. Continue stir-frying for another 1-2 minutes.

Add thawed peas, the reserved scrambled eggs, sesame oil, and finely minced mint. Gently fold everything together to combine and heat through.

Remove from heat and stir in lime zest, lime juice, green parts of the green onions, and roughly chopped mint leaves. The residual heat will release the mint's aroma without cooking it completely.

Taste and adjust seasoning if needed with additional soy sauce, salt, or pepper.

Transfer to a serving dish and garnish with fresh mint leaves, lime wedges, sliced chili (if using), and crushed nuts. Serve immediately while hot.

Minty Egg Fried Rice

JUE

Essential Ingredients Selection

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How to Master Minty Egg Fried Rice Technique

Minty Egg Fried Rice

Ingredients

Instructions