Description
This easy egg fried rice recipe is a quick and flavorful one-pan meal perfect for a weeknight dinner. Using day-old rice, scrambled eggs, peas, carrots, and savory soy sauce, it mimics takeout-style fried rice that everyone loves. It’s vegetarian, simple to prepare, and can be customized with additional proteins if desired.
Ingredients
Scale
Main Ingredients
- 2 cups cooked white rice (preferably day-old and cold)
- 2 tablespoons vegetable oil
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots (thawed)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Scramble Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove eggs from the pan and set aside.
- Sauté Aromatics and Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the thawed peas and carrots and stir-fry for 2 to 3 minutes until they are heated through.
- Cook Rice: Add the cold cooked rice to the skillet. Stir well to break up any clumps and mix the rice evenly with the vegetables.
- Combine Ingredients: Return the scrambled eggs to the pan along with soy sauce, sesame oil, and sliced green onions. Stir-fry everything together for another 2 to 3 minutes until well combined and heated through.
- Season and Serve: Season the fried rice with salt and pepper to taste. Serve hot and enjoy your flavorful egg fried rice.
Notes
- For best results, use cold, day-old rice as it fries better and doesn’t get mushy.
- You can add cooked chicken, shrimp, or tofu for extra protein.
- Adjust soy sauce amount to control the saltiness according to your preference.
- Use a wok or large skillet for even cooking and easy stirring.
