Egg Fried Rice
A quick and comforting meal packed with rich flavors and satisfying textures, perfect for busy nights.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old) Day-old rice prevents clumping.
- 2 eggs Scrambled for the dish.
- 1 cup mixed vegetables (carrots, peas, bell peppers) You can customize the vegetables.
- 2 tablespoons soy sauce For flavor; use tamari for gluten-free version.
- 2 tablespoons oil (vegetable or sesame) Essential for frying.
- to taste salt and pepper For seasoning.
- 2 green onions, chopped (optional) For garnish.
Instructions
Preparation
- Gather all your ingredients and chop the vegetables and green onions.
- If using leftover rice, fluff it with a fork to avoid clumps.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Crack the eggs into the skillet and scramble until fully cooked. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil and sauté mixed vegetables for 3–4 minutes until tender.
- Add the cooked rice and break up clumps, mixing with the vegetables.
- Pour soy sauce over the mixture and stir to combine, allowing the rice to take on a brown color.
- Incorporate the scrambled eggs into the rice, mixing well.
- Taste and adjust seasoning with salt and pepper. Add more soy sauce if desired.
- Stir in the chopped green onions and let cook for another minute to warm through.
Serving
- Remove from heat and serve hot. Enjoy your delicious Egg Fried Rice!
Notes
Store in an airtight container in the fridge for 4–5 days, or freeze for longer storage. Reheat in the microwave or skillet.