Egg Fried Rice
Classic Egg Fried Rice is a savory stir-fried rice dish made with fluffy cooked rice, scrambled eggs, peas and carrots, green onions, and seasoned with soy sauce and sesame oil — ideal as a main or side dish.
Equipment
- Wok
- Skillet
- Mixing bowl
Ingrédients
Rice & Eggs
- 4 cups cold cooked rice preferably day-old
- 3 large eggs, beaten
Vegetables & Flavor
- 1 cup mixed vegetables (peas, carrots, corn) fresh or frozen
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil for flavor
- 2 tbsp vegetable oil for stir-frying
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.
- Add the remaining oil to the wok. Stir-fry the minced garlic and mixed vegetables for 2–3 minutes until tender.
- Add the cold cooked rice to the wok, breaking up any clumps, and stir-fry for 2–3 minutes.
- Return the scrambled eggs to the rice. Drizzle soy sauce and sesame oil over the rice, season with salt and pepper, and toss to combine thoroughly.
- Stir in the sliced green onions and cook for another minute. Serve hot.
Notes
Use rice that has been refrigerated so the grains fry rather than steam. You can customize with additional vegetables or proteins like chicken or shrimp.