Egg Fried Rice
This quick and easy egg fried rice is made with pantry staples and can be customized with your choice of protein and vegetables, making it a perfect weeknight dinner.
Ingredients
Main ingredients
- 4 cups cooked rice (preferably day-old) Use day-old rice for the best texture. Fresh rice can be used, but must be cooled to avoid clumping.
- 3 large eggs Use large eggs at room temperature for best results.
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.) Customize with your favorite veggies.
- 3 tablespoons soy sauce Use a good-quality light soy sauce.
- 2 tablespoons vegetable oil Use a neutral oil with a high smoke point.
- 1 tablespoon sesame oil (optional) Add for flavor at the end.
- 2 green onions, chopped For garnish.
- Salt and pepper to taste Season to your preference.
Instructions
Preparation
- If using freshly cooked rice, spread it on a baking sheet to cool and dry for at least 15–30 minutes.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Crack the eggs into the pan, season with a pinch of salt, and scramble quickly until just set. Remove the eggs to a plate; keep them moist.
- Return the pan to high heat and add the remaining tablespoon of vegetable oil. Add the mixed vegetables and sauté for about 3–4 minutes until they become crisp-tender.
- Add the cooled rice to the skillet with the vegetables. Break apart any clumps using the back of a spatula and stir to combine.
- Pour the soy sauce evenly over the rice and drizzle the sesame oil if using. Stir-fry for an additional 3–5 minutes, tossing frequently.
- Return the scrambled eggs to the skillet and mix well with the rice and vegetables. Stir in the chopped green onions, then taste and adjust seasoning.
- Remove from heat and serve hot.
Notes
Cool fried rice quickly and transfer into an airtight container. Store in the refrigerator for up to 3–4 days. Reheat portions in a hot skillet or microwave.