Description
A quick and flavorful Egg Fried Rice recipe that combines cold cooked rice with scrambled eggs, vegetables, and savory seasonings all stir-fried in a skillet for an easy and satisfying meal.
Ingredients
Scale
Rice and Eggs
- 2 cups cooked rice (preferably cold)
- 2 eggs, beaten
Vegetables
- 1/2 cup frozen peas and carrots
- 2 green onions, sliced
- 1 clove garlic, minced
Seasonings and Oils
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Heat Sesame Oil: Heat sesame oil in a large skillet or wok over medium-high heat to prepare for cooking the vegetables and eggs.
- Sauté Vegetables: Add the minced garlic, frozen peas, and carrots to the pan and cook for 3-4 minutes until the vegetables become tender.
- Cook Eggs: Push the cooked veggies to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked through.
- Add Rice and Soy Sauce: Add the cold cooked rice to the pan and pour in the soy sauce. Stir vigorously to combine all ingredients, ensuring the rice is heated through evenly.
- Finish with Green Onions and Seasoning: Stir in the sliced green onions and season the dish with salt and pepper according to your taste preferences.
- Serve: Serve the egg fried rice hot as a delicious and hearty meal.
Notes
- Using cold, day-old rice helps prevent the dish from becoming mushy.
- You can customize the vegetables by adding bell peppers, corn, or bean sprouts.
- For extra protein, consider adding cooked chicken, shrimp, or tofu.
- Adjust soy sauce quantity for desired saltiness.
- For spicier flavor, add chili flakes or hot sauce.
