Description
Egg Fried Rice is a quick, flavorful, and easy dish made with rice, eggs, and vegetables. This versatile recipe is perfect for using leftover rice, and it’s customizable with your favorite proteins or extra veggies. Ready in just 25-30 minutes, it’s a satisfying meal for lunch or dinner.
Ingredients
- 2 cups cooked rice (preferably chilled)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 small onion, finely chopped
- 1/2 cup peas (fresh or frozen)
- 1/2 cup carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the chopped onions, garlic, carrots, and peas. Cook for about 5-7 minutes until the vegetables are tender and fragrant.
- Add the chilled cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
- Drizzle soy sauce and sesame oil (if using) over the rice, stirring to evenly coat the rice.
- Add the scrambled eggs back to the skillet and mix everything together. Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
- You can customize this dish with proteins like chicken, shrimp, or tofu for a heartier meal.
- For a spicier version, add hot sauce or chili peppers.
- If you’re looking for a lower-carb option, consider using cauliflower rice or quinoa instead of regular rice.
- Prep Time: 5min
- Cook Time: 25min
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
