Description
This classic Egg Fried Rice recipe is a quick and flavorful dish perfect for a satisfying meal in just 15 minutes. Using cold cooked rice, scrambled eggs, fresh vegetables, and savory soy sauce, it’s a simple yet delicious way to enjoy a homemade takeout favorite with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably cold)
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Heat Oil: Heat sesame oil in a large skillet or wok over medium-high heat to prepare for sautéing the vegetables and eggs.
- Cook Vegetables: Add the minced garlic, peas, and carrots to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Scramble Eggs: Push the cooked vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently until fully cooked.
- Add Rice and Sauce: Add the cold, cooked rice into the pan and pour in the soy sauce. Stir everything together thoroughly to combine all ingredients and heat through evenly.
- Finish and Season: Stir in the sliced green onions and season the fried rice with salt and pepper to taste. Mix well.
- Serve: Serve the egg fried rice hot as a standalone dish or as a side to your favorite entrée. Enjoy immediately!
Notes
- Using cold, day-old rice prevents the fried rice from becoming mushy and ensures better texture.
- Feel free to add additional vegetables like diced bell peppers or corn according to preference.
- Adjust the amount of soy sauce based on your desired saltiness.
- For a vegan version, omit eggs and add tofu or extra vegetables.
- This recipe can be doubled easily for larger servings.
