Description
Egg fried rice is a quick, versatile, and satisfying dish made with rice, scrambled eggs, vegetables, and savory seasonings. Perfect for using up leftovers and endlessly customizable, it’s a go-to meal that’s ready in under 20 minutes.
Ingredients
- 4 cups cooked rice (preferably cold, leftover rice)
- 3 large eggs
- 2 tbsp sesame oil (or vegetable oil), divided
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup green peas
- 1/2 cup carrots, diced
- 2 green onions, chopped
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Crack the eggs into the skillet, scramble, and cook until just set. Remove from the pan and set aside.
- Add the remaining oil to the pan, then sauté garlic, onion, peas, and carrots until softened, about 3–4 minutes.
- Add the cooked rice, breaking up clumps with a spatula. Stir-fry for another 3–4 minutes until heated through.
- Return the scrambled eggs to the pan, mixing them into the rice.
- Season with soy sauce, salt, and pepper. Toss until everything is well combined.
- Garnish with green onions and serve hot.
Notes
Best made with cold, day-old rice to avoid sogginess.Customize with extra vegetables like mushrooms, bell peppers, or broccoli.For a protein boost, add chicken, shrimp, or tofu.Use reduced-sodium soy sauce or coconut aminos for a low-sodium version.Store leftovers in the refrigerator for up to 4 days; reheat in a skillet for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
