Description
Egg Fried Rice is a delicious and versatile dish that’s easy to make with simple ingredients. It’s perfect for a quick weeknight meal or as a side dish for an Asian-inspired feast. This recipe combines fluffy scrambled eggs, tender vegetables, and perfectly seasoned rice to create a tasty, satisfying dish. Using cold, day-old rice helps keep the grains separate and gives the dish the perfect texture.
Ingredients
Scale
- 2 cups cooked rice, preferably cold (day-old rice works best)
- 2 tablespoons vegetable oil
- 3 eggs, lightly beaten
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Prepare the Eggs:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs, scrambling them for 2-3 minutes until just set. Remove the eggs from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Stir in the mixed vegetables and sauté for 3-4 minutes until tender.
- Add the Rice:
- Add the cooked rice to the skillet, breaking up any clumps with the back of a spatula. Stir-fry for a few minutes until the rice is heated through.
- Combine All Ingredients:
- Stir in the scrambled eggs, soy sauce, sesame oil, and green onions. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
- Season and Serve:
- Season with salt and pepper to taste, serve hot, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes