Egg Fried Rice With Egg Roll Or Gyoza Recipe

Prep rice

Use 3 cups of cooked long-grain rice that has been cooled and chilled (ideally cooked the day before). Break up any clumps with your hands or a fork so grains are separated.

Heat wok or large skillet

Place a wok or large nonstick skillet over medium-high heat. Add 1 tbs vegetable oil and the butter. Swirl until hot and butter melts.

Scramble eggs

Beat 3 large eggs lightly in a bowl with a pinch of salt. Pour eggs into the hot pan, swirl to make a thin omelet, let set for 20–30 seconds, then scramble into large soft curds. Transfer scrambled eggs to a bowl and set aside.

Sauté aromatics and veggies

Add remaining 1 tbs vegetable oil to the pan. Add the diced half onion and sauté 1–2 minutes until softened. Add the thawed peas and carrots and cook 1–2 minutes until heated through.

Fry the rice

Increase heat to high. Add the chilled rice, spreading it across the pan. Let sit undisturbed 30–45 seconds to get light toasting, then toss. Continue stir-frying 2–3 minutes until rice is well separated and hot.

Season and finish

Return the scrambled eggs to the pan and fold into the rice. Add 2 tbs light soy sauce, 1 tsp sesame oil, 1/4 tsp white or black pepper and 1/2 tsp salt. Toss thoroughly to combine and taste; adjust seasoning. Stir in sliced scallions (white and green parts) and remove from heat. Keep warm.

Prepare filling

In a mixing bowl combine 1/2 cup ground pork, 1 cup finely shredded cabbage, 1/4 cup grated carrot, 1 tsp minced garlic, 1/2 tsp grated ginger, 1 tbs light soy sauce, 1/2 tsp sesame oil, 1/2 tsp cornstarch and 1/4 tsp salt. Mix until evenly combined.

Assemble egg rolls

Lay an egg roll wrapper diamond-side up. Place about 3 tablespoons of filling near the bottom third of the wrapper. Fold the bottom corner up over the filling, fold both side corners in, roll tightly toward the top corner. Brush the top corner with a little water to seal. Repeat to make 4 egg rolls.

Fry egg rolls

In a heavy skillet or deep pot, heat 1/2 cup vegetable oil to 350°F (175°C) or until a small piece of wrapper bubbles immediately. Fry egg rolls in batches (do not overcrowd) 2.5–3.5 minutes per side, turning occasionally, until evenly golden brown and crisp. Transfer to a paper-towel-lined plate to drain.

Serve

Serve egg rolls hot with the dipping sauce.

Prepare filling (same as egg roll base)

Use the same filling proportions as the egg roll filling but make the mixture slightly wetter (add 1/2 tsp water) so it’s easy to pleat into wrappers.

Assemble gyoza

Place about 1 teaspoon of filling in the center of each gyoza wrapper. Brush the wrapper edge with water, fold in half, and pleat one side to seal, making 12 gyoza.

Pan-fry and steam

Heat 2 tbs vegetable oil in a nonstick skillet over medium-high. Arrange gyoza flat-side down in a single layer and cook until the bottoms are golden, about 2 minutes. Add 1/2 cup water to the pan and immediately cover with a tight-fitting lid. Steam for 4–5 minutes until filling is cooked through and wrapper is tender. Remove lid and cook 30–60 seconds to re-crisp bottoms.

Serve

Serve gyoza hot with dipping sauce.

Whisk together 3 tbs sweet chili sauce, 1 tbs rice vinegar, 1 tsp soy sauce and 1/4 tsp sesame oil in a small bowl. Adjust to taste (add more vinegar for tang, more chili for heat). Serve alongside egg roll or gyoza.

Plate a generous portion (about 1 to 1 1/2 cups) of egg fried rice per adult order and accompany with one egg roll (or 3–4 gyoza). Garnish fried rice with extra sliced scallions. Leftover rice can be refrigerated up to 3 days. If using store-bought frozen egg rolls or gyoza, follow package instructions for best results.