Description
Budget-Friendly Egg Fried Rice is a quick, affordable meal made with simple pantry staples. Using leftover rice and eggs, this easy dish comes together fast and delivers comforting flavor on a tight budget, perfect for a satisfying and economical weeknight dinner.
Ingredients
Ingredients
- 3 cups cooked rice, chilled
- 2 tablespoons vegetable oil, divided
- 3 large eggs
- 2 cloves garlic, minced
- ½ cup frozen peas and carrots
- 2–3 tablespoons soy sauce
- ¼ teaspoon black pepper
- 2 green onions, sliced (optional)
Instructions
- Heat the oil and scramble eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggs and scramble until just set. Remove the scrambled eggs from the skillet and set aside.
- Sauté garlic: Add the remaining 1 tablespoon of oil to the skillet and sauté the minced garlic for about 30 seconds until fragrant but not browned.
- Cook vegetables: Add the frozen peas and carrots to the skillet and cook for 2 to 3 minutes until they are heated through.
- Add rice: Stir in the chilled cooked rice, breaking up any clumps to ensure even cooking and mixing with the vegetables.
- Season the rice: Pour in 2 to 3 tablespoons of soy sauce and add ¼ teaspoon black pepper. Stir well to coat all the rice evenly with the seasoning.
- Combine eggs and rice: Return the scrambled eggs to the skillet and mix thoroughly until everything is evenly combined and heated through.
- Garnish and serve: Garnish with sliced green onions if desired. Serve the egg fried rice hot for a satisfying meal.
Notes
- Cold, day-old rice works best for fried rice to prevent sogginess.
- Add leftover vegetables or cooked chicken to customize and boost the meal.
- Adjust soy sauce amount according to personal taste preferences.
- Store leftover egg fried rice in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
