Easy Egg Fried Rice
A comforting and quick dish that transforms leftover rice into a flavorful and satisfying meal, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 3 cups Cooked Rice Leftover rice works best as it doesn’t turn mushy.
- 2 pieces Eggs Adds richness and protein.
- 1 cup Vegetables Choose from peas, carrots, bell peppers, or anything preferred.
- 2 stalks Green Onions For a fresh onion-y flavor.
- 3 tablespoons Soy Sauce Adds a savory umami taste.
- 1 tablespoon Sesame Oil Provides a nutty aroma and flavor.
- 1 tablespoon Cooking Oil Any neutral oil will do.
- to taste Salt and Pepper To season.
Instructions
Cooking Steps
- Heat your wok or large skillet over medium-high heat. The oil should shimmer before anything is added.
- Add a bit of oil and crack in the eggs. Stir gently until softly cooked, then transfer to a plate and set aside.
- In the same wok, add a splash more oil. Toss in the vegetables and sauté for about 2-3 minutes, until tender and fragrant.
- Add the cooked rice, breaking up any clumps. Stir quickly to coat it evenly with oil and vegetables.
- Pour in the soy sauce and sesame oil, stirring to combine thoroughly.
- Add the scrambled eggs and green onions back into the mix. Stir together and season with salt and pepper to taste.
- Serve your Easy Egg Fried Rice in bowls and enjoy.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for a month. Add a splash of water when reheating to keep it moist.