Egg Fried Rice Recipe
This Easy Egg Fried Rice Recipe is a simple yet satisfying dish that’s perfect for a quick lunch or dinner. It combines fluffy rice with scrambled eggs and a medley of vegetables, all stir-fried together with a savory sauce. Whether you’re looking to use up leftover rice or make a fresh batch, this recipe delivers a flavorful and comforting meal in just minutes. With its balance of textures and umami flavors, it’s no wonder that egg fried rice is a favorite comfort food worldwide.
Equipment
- Wok or large frying pan
- Wooden spoon or spatula
Ingredients
- 2 cups of cooked, day-old rice
- 2 large eggs, beaten
- 1/2 cup of chopped carrots
- 1/2 cup of green peas
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- 2 tbsp cooking oil
Instructions
- Prepare the ingredients: Beat the eggs in a small bowl and chop the vegetables. Set aside.
- Scramble the eggs: Heat 1 tbsp of oil in a wok over medium-high heat. Pour in the beaten eggs and scramble them until just cooked. Remove from the wok and set aside.
- Cook the vegetables: Add another tbsp of oil to the wok. Stir-fry the chopped carrots and peas until tender.
- Add the rice: Add the day-old rice to the wok and stir-fry with the vegetables. Break up any clumps and mix well.
- Season the rice: Drizzle soy sauce and sesame oil over the rice and stir to combine. Sprinkle in the white pepper.
- Mix in the eggs: Return the scrambled eggs to the wok and mix thoroughly with the rice and vegetables.
- Garnish and serve: Sprinkle chopped green onions on top and serve hot.
Notes
- For extra protein, add cooked chicken, shrimp, or tofu.
- Cold, day-old rice is key to achieving the best texture for fried rice.
