Description
Enjoy the flavors of this classic Asian dish with our simple Egg Fried Rice recipe. Perfect for a quick and satisfying meal that you can whip up in no time.
Ingredients
Scale
Rice:
- 3 cups cooked and chilled rice (preferably day-old, jasmine or long grain)
Vegetable Mix:
- 2 tablespoons vegetable oil
- 3 large eggs (lightly beaten)
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 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. Add the beaten eggs and scramble until just cooked. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the garlic and mixed vegetables for 2 to 3 minutes until softened.
- Combine Ingredients: Add the chilled rice and break up any clumps, stirring continuously for 2 to 3 minutes to heat through. Return the scrambled eggs to the skillet and mix well. Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Cook for another minute, stirring well to combine. Serve hot.
Notes
- For extra protein, add diced chicken, shrimp, or tofu.
- Use cold, dry rice for the best texture—fresh rice can become mushy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
