Description
A quick and easy recipe for simple egg fried rice that uses leftover rice and common ingredients to create a flavorful and satisfying dish, perfect for a weeknight meal or side dish.
Ingredients
Scale
Main Ingredients
- 3 cups cooked rice (preferably leftover)
- 2 tablespoons vegetable oil
- 4 large eggs, beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon 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. Pour in the beaten eggs and scramble them gently until just set. Remove the eggs from the skillet and place them on a plate to keep aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the finely chopped onion and minced garlic together until the onion becomes soft and translucent, releasing a fragrant aroma.
- Fry Rice and Vegetables: Turn up the heat to high, then add the cooked rice along with the thawed peas and carrots to the skillet. Stir-fry the mixture for a few minutes, ensuring the rice is heated through and the vegetables are incorporated evenly.
- Combine Eggs and Seasonings: Return the scrambled eggs to the skillet. Pour in the soy sauce and sesame oil, stirring well to distribute the flavors thoroughly throughout the rice mixture.
- Final Seasoning and Garnish: Season the fried rice with salt and pepper to taste. Just before serving, stir in the thinly sliced green onions to add freshness and a mild onion flavor.
Notes
- Use day-old or leftover rice for best texture to avoid sogginess.
- Feel free to substitute vegetables based on preference or availability.
- Adjust soy sauce quantity according to salt preference and dietary needs.
- For extra protein, additional cooked meats or tofu can be added.
- Cook on high heat for best stir-fried texture and to prevent rice from sticking.
