Egg Fried Rice

A quick and comforting meal made with leftover rice, eggs, and vegetables, ready in under 15 minutes.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 300

Main Ingredients

2 cups cooked rice Day-old rice or well-chilled rice gives the best separation.
2 pieces eggs Use large eggs at room temperature for fluffier scramble.
1 cup mixed vegetables (carrots, peas, bell peppers) Can substitute with other fresh vegetables.
2 tablespoons soy sauce Use low-sodium for less salt.
2 tablespoons vegetable oil High-smoke-point oil is recommended for frying.
2 pieces green onions, chopped Adds a fresh flavor.
to taste salt and pepper Adjust seasoning according to preference.

Preparation

Heat the vegetable oil in a large skillet or wok over medium heat.
Add the mixed vegetables to the pan and stir-fry until tender-crisp.
Push the vegetables to one side of the pan. Crack the eggs into the cleared space and scramble until fully set.
Add the cooked rice and pour in the soy sauce. Toss everything together until the rice is heated through.
Season with salt and pepper, and stir in chopped green onions.
Spoon the Egg Fried Rice into bowls and serve immediately.

For best results, use day-old rice to prevent a gummy texture. Control heat carefully while cooking.