Description
A quick and delicious Egg Fried Rice recipe that combines fluffy scrambled eggs, colorful vegetables, and savory soy sauce, perfect for a satisfying meal in just 15 minutes.
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 aromatics and vegetables.
- Cook vegetables: Add the minced garlic, frozen peas, and carrots to the pan, cooking for 3-4 minutes until the vegetables are tender and fragrant.
- Scramble eggs: Push the veggies to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs gently until fully cooked.
- Add rice and sauce: Add the cold, cooked rice to the pan, then pour in the soy sauce. Stir everything together thoroughly so that the rice is heated through and evenly coated.
- Finish and season: Stir in the sliced green onions, then season with salt and pepper to taste, adjusting flavors as preferred.
- Serve: Serve the egg fried rice hot as a main dish or a delicious side.
Notes
- Using cold, day-old rice helps prevent the fried rice from becoming mushy.
- Feel free to add other vegetables like bell peppers or corn for extra color and nutrition.
- Adjust the amount of soy sauce depending on your sodium preference.
- For added protein, consider adding diced chicken or shrimp.
- Use a wok or large skillet for better heat distribution and mixing.
