Description
A quick and flavorful egg fried rice recipe that combines fluffy cooked rice, scrambled eggs, fresh vegetables, and savory seasonings to create a perfect easy meal or side dish suitable for any weeknight dinner.
Ingredients
Rice and Eggs
- 3 cups cooked cold rice
- 3 eggs
Vegetables and Seasonings
- 2 tbsp vegetable oil
- ½ cup peas and carrots
- 3 green onions, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
- Scramble the Eggs: Crack the eggs into the skillet and scramble them until fully cooked. Once done, remove the scrambled eggs from the pan and set aside.
- Cook Vegetables: Add peas, carrots, and sliced green onions to the same skillet. Stir-fry the vegetables for 2 to 3 minutes until they are tender but still crisp.
- Add Rice: Add the cold, cooked rice to the skillet with the vegetables. Use a spatula to break apart any clumps, ensuring the rice is evenly heated.
- Season: Stir in soy sauce and sesame oil to the rice and vegetables mixture, mixing thoroughly to distribute the flavors evenly.
- Combine Eggs: Return the scrambled eggs to the skillet and mix well with the rice and vegetables.
- Finish Cooking: Cook everything together for an additional 1 to 2 minutes until heated through. Adjust seasoning with salt and pepper to taste.
- Serve: Remove from heat and serve the egg fried rice hot as a main course or side dish.
Notes
- Day-old, cold rice works best to prevent clumping and sogginess.
- For added protein, consider incorporating chicken, shrimp, or tofu.
- Adjust the quantity of soy sauce based on your preferred saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
