Description
A quick and flavorful Egg Fried Rice recipe that’s perfect for a simple weeknight dinner. This dish combines fluffy cooked rice, scrambled eggs, and mixed vegetables, all stir-fried with a savory blend of soy sauce and sesame oil for a delicious, comforting meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably cold)
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Heat the oil: Heat sesame oil in a large skillet or wok over medium-high heat to prepare the cooking surface and enhance flavor.
- Cook vegetables: Add the minced garlic, peas, and carrots to the pan and cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Scramble the eggs: Push the cooked vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs gently until they are fully cooked and slightly fluffy.
- Combine rice and sauce: Add the cold, cooked rice to the pan with the eggs and vegetables. Pour in the soy sauce, then stir everything together thoroughly to evenly coat the rice and heat through.
- Finish with green onions and seasoning: Stir in the sliced green onions and season the dish with salt and pepper according to taste.
- Serve: Serve the egg fried rice while hot for the best flavor and texture.
Notes
- Using cold, day-old rice prevents the dish from becoming mushy and improves texture.
- Feel free to add other vegetables like bell peppers or corn for variation.
- Adjust soy sauce amount to control saltiness.
- For a spicier version, add a dash of chili flakes or sriracha.
- Use a non-stick pan or well-seasoned wok for easy cooking and cleaning.
