Mei and Kyong Egg Fried Rice

Chef Nora Benson

November 03, 2024

This Mei and Kyong egg fried rice is quick to make, deliciously savory, and filled with soft scrambled eggs, tender veggies, and fragrant soy and sesame flavors. Perfect for an easy, satisfying meal.

Mei and Kyong egg fried rice in a bowl with scrambled eggs and vegetables

There’s something uniquely comforting about a steaming bowl of egg fried rice. When you prepare it Mei and Kyong style, you’re not just cooking—you’re crafting a dish that’s both simple and full of rich flavors. This recipe keeps the spotlight on the silky scrambled eggs and fluffy rice, bringing in the bold umami notes from soy sauce and a slight sweetness from the peas and carrots. It's that perfect balance that delivers both a quick meal and a burst of delicious, takeout-style flavor, all right from your kitchen.

Whether you're new to cooking or a seasoned home chef, the beauty of Mei and Kyong egg fried rice is its simplicity and versatility. You can serve it as a complete meal, or alongside a dish like the savory Lamb Ragu D'Rose Mary for a more filling spread. Let’s dive into what makes this egg fried rice variation stand out and how you can bring that same irresistible taste to your table.

What is Mei and Kyong Egg Fried Rice?

In essence, Mei and Kyong’s egg fried rice takes inspiration from classic Chinese fried rice but pares it down to focus on the essentials. Fried rice, originating in China, was traditionally a way to use up leftover rice. It’s become a favorite worldwide because of its quick cooking time, versatility, and layers of flavor. Mei and Kyong’s variation keeps things accessible with just a few ingredients, allowing the simplicity to shine without losing any flavor depth.

This version doesn’t aim to overwhelm with a long ingredient list. Instead, it’s all about finding that perfect balance of texture from fluffy, day-old rice, and flavor from a few well-chosen ingredients. Plus, if you’re looking for dishes to round out your meal, their egg fried rice goes beautifully with something like the crispy Zamorano Buns or a spoonful of Blue Jam Garlic Aioli for an added flavor boost.

Why You’ll Love This Dish

This dish is fast and flexible, making it a go-to for busy weeknights or when you’re in the mood for a comforting meal with minimal effort. There’s a deep satisfaction in watching the rice get that golden color as it fries in the pan, with each grain perfectly separated. Not only does it save you time, but it also opens doors to endless variations. Want more veggies? Toss them in. Prefer a hint of garlic? Add a quick sauté.

Ingredients for Mei and Kyong Egg Fried Rice

A great recipe starts with quality ingredients, and this one keeps it straightforward. Here’s a breakdown of what you’ll need, plus a few suggestions on choosing the best versions of each ingredient.

1. Day-Old Rice

Using day-old rice is non-negotiable here. Freshly cooked rice contains too much moisture, which makes it stick together and turn mushy during frying. Day-old rice, on the other hand, has had time to dry out, ensuring you get individual, perfectly fried grains. If you’re in a pinch, you can cook the rice and let it cool in the fridge for a few hours, but overnight is always better.

2. Eggs

Eggs are the hero here, adding richness and a soft, slightly creamy texture that contrasts beautifully with the crispy rice. Choose fresh, high-quality eggs for the best flavor. If you’re aiming for that soft, scrambled texture Mei and Kyong are known for, be sure to add a dash of salt to the eggs before cooking.

3. Soy Sauce

Soy sauce gives the dish its signature umami flavor. Go for a light soy sauce, as it won’t overpower the rice or make it overly salty. A drizzle is enough to give a golden color and enhance all the flavors without being the dominant taste.

4. Vegetables (Peas and Carrots)

For that touch of sweetness and color, Mei and Kyong use peas and carrots, keeping the vegetables minimal yet effective. Frozen veggies work perfectly here since they’re quick to cook and maintain their color and sweetness. Feel free to add in others like green onions or bell peppers if you like.

5. Sesame Oil

This ingredient is optional but recommended. Just a few drops of sesame oil at the end can bring out a warm, nutty aroma that takes the dish to the next level. It’s particularly good if you want that extra layer of flavor without adding more seasoning.

Why Mei and Kyong Egg Fried Rice Is Perfect for Any Occasion

One of the best parts of egg fried rice is its versatility. It’s hearty enough to be a main dish, but it can also serve as a side to dishes like Pork Con Tiki or Captain D's Slaw for a complete meal. This adaptability makes it ideal for weeknight dinners, gatherings, or even a solo lunch when you’re craving something comforting.

Plus, egg fried rice is widely loved because it feels like a culinary blank canvas. Not only is it great on its own, but it also pairs excellently with both Asian-inspired and non-Asian dishes. It's that universal side dish that complements just about any main course you can think of.

How to Make Mei and Kyong Egg Fried Rice

Now, let’s get to the fun part—cooking! Follow these steps to nail the technique for perfect Mei and Kyong egg fried rice.

Step 1: Prep the Ingredients

Before you start cooking, gather and prepare all your ingredients. Dice your vegetables, crack and beat the eggs, and make sure your rice is ready. For a dish like this, having everything prepared is key to a smooth cooking process.

Step 2: Cook the Eggs

Heat a tablespoon of oil in a large pan or wok over medium-high heat. Pour in the beaten eggs and scramble gently, letting them cook through but staying soft and fluffy. Remove the eggs from the pan and set them aside.

Step 3: Stir-Fry the Vegetables

In the same pan, add a touch more oil if needed and add your peas and carrots. Sauté them for 1-2 minutes until they’re just tender. You can add a pinch of salt here to bring out the flavors, but be careful not to over-season as you’ll add soy sauce later.

Step 4: Add the Rice

Once your veggies are cooked, turn the heat up slightly and add in the day-old rice. Break up any clumps and stir it around until the rice starts to get a bit crispy and golden on the edges.

Step 5: Season and Combine

Now, pour in the soy sauce and mix everything together, making sure the rice is evenly coated. Add the cooked eggs back to the pan and gently fold them in. Finish with a dash of sesame oil, if using, and give it all a good stir.

Tips for the Best Mei and Kyong Egg Fried Rice

High Heat is Key: For that smoky, slightly charred flavor, cook the rice on high heat, stirring frequently to prevent sticking.
Use a Large Pan: A wok is ideal for this, but a large skillet works too. The more surface area, the better for even cooking.
Don’t Overdo the Soy Sauce: Start with a small amount—you can always add more but can’t take it away.

Serving Suggestions and Pairings

For a true feast, serve this egg fried rice with something substantial like Bertucci Sausage Soup or Tippins Cornbread. These dishes bring different textures and flavors that complement the simplicity of fried rice.