Description
A simple and flavorful recipe for Egg Fried Rice that is quick and easy to make. This dish is a great way to use up leftover rice and can be customized with your favorite protein or vegetables.
Ingredients
Scale
Main Ingredients:
- 3 cups cooked and chilled white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 large eggs (beaten)
- ½ cup chopped onion
- 2 cloves garlic (minced)
- ½ cup frozen peas and carrots (thawed)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions (sliced)
- Salt and pepper to taste
Instructions
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok. Add beaten eggs and scramble until fully cooked. Set aside.
- Sauté Aromatics: In the same pan, add the remaining oil. Sauté onion and garlic until fragrant.
- Add Vegetables and Rice: Stir in peas, carrots, and chilled rice. Stir-fry until heated through.
- Combine Ingredients: Return scrambled eggs to the pan. Add soy sauce and sesame oil, season with salt and pepper.
- Finish and Serve: Stir in green onions and serve hot.
Notes
- For best results, use cold, day-old rice.
- Customize with cooked shrimp, chicken, or tofu for added protein.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
