Egg Fried Rice
This quick and easy Egg Fried Rice transforms leftover rice into a savory, comforting dish filled with tender vegetables and soft scrambled eggs, perfect for a weeknight meal.
Ingredients
Main Ingredients
- 2 cups cooked rice Use chilled rice if possible.
- 2 large eggs Use room-temperature eggs for better scrambling.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Fresh or frozen mixed vegetables can be used.
- 2 tablespoons soy sauce Low-sodium soy sauce recommended.
- 1 tablespoon vegetable oil Use a neutral oil with a high smoke point.
- to taste green onions For garnish.
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat the vegetable oil in a large pan over medium heat.
- Add the mixed vegetables and stir-fry for a few minutes until tender.
- Push the vegetables to the side of the pan, crack the eggs into the pan, and scramble until fully cooked.
- Add the cooked rice to the pan, pour in the soy sauce, and mix everything together.
- Cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste, garnish with green onions, and serve.
Notes
Use day-old rice for best results. For extra flavor, you can add a splash of sesame oil at the end. Don't overcrowd the pan when cooking.