Breakfast Fried Rice: 5 Simple Steps to Pure Comfort
A quick and customizable breakfast dish featuring scrambled eggs, vibrant vegetables, and savory soy sauce, perfect for using leftover rice.
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old, cold rice for best results.
- 2 eggs, beaten Can be substituted with a vegan egg alternative.
- 1 cup mixed vegetables (carrots, peas, corn) Feel free to substitute with vegetables you have on hand.
- 2 tablespoons soy sauce Use tamari for a gluten-free version.
- 1 tablespoon sesame oil
- 2 green onions, chopped For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients. Make sure your cooked rice is cold, as this helps to fry it perfectly without becoming mushy.
Cooking
- Heat the sesame oil in a large pan over medium heat.
- Add the mixed vegetables and sauté for about 2-3 minutes until they are tender.
- Push the vegetables to the side, pour in the beaten eggs and scramble until fully cooked, about 2 minutes.
- Mix the cooked eggs with the sautéed vegetables.
- Add the cold, cooked rice to the pan, breaking up clumps as you stir.
- Drizzle the soy sauce over the rice and stir to ensure even distribution, cooking for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Sprinkle the chopped green onions on top before serving.
Serving
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop.