Description
Quick and easy Egg Fried Rice made with cold rice, eggs, and pantry staples for a comforting meal that beats takeout.
Ingredients
Main Ingredients
- 2 cups cooked rice (Cold rice is best for texture.)
- 2 large eggs (Beaten.)
- 2 tablespoons neutral oil (Such as avocado, canola, or vegetable oil.)
- 1 tablespoon butter (Optional but recommended for flavor.)
- 2 cloves garlic (Fresh or jarred.)
- 2 stalks green onions (Sliced.)
- 1 cup frozen peas and carrots (Or any quick cooking veggies.)
- 2 tablespoons soy sauce (Adjust to taste.)
- 1 teaspoon toasted sesame oil (A few drops goes a long way.)
- to taste salt and pepper
- 1 pinch sugar (Optional, can balance the soy sauce.)
Instructions
Preparation
- Prep everything first: Crack the eggs in a bowl and beat them, chop your green onions, measure out the soy sauce, and pull out your frozen veggies.
Scrambling Eggs
- Heat a little oil in a large pan or wok over medium-high heat. Add the eggs and gently scramble until just set. Scoop them out onto a plate.
Cooking Veggies
- Add a bit more oil, toss in the peas and carrots, and stir for a minute or two. Then add the garlic and cook until fragrant.
Frying Rice
- Add the cold rice to the pan, breaking it up with a spoon. Let it fry for a few seconds at a time for texture, stirring and pressing.
Seasoning
- Add soy sauce around the edges of the pan and a small pinch of salt and pepper. Optionally add butter for richness.
Finishing Touches
- Stir in the scrambled eggs and sliced green onions. Turn off the heat, drizzle with toasted sesame oil, and taste to adjust soy sauce.
Notes
Use a hot pan and cold rice for best texture. Season in layers to build flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese