Description
Simple Egg Fried Rice is a quick and delicious Asian-inspired dish featuring fluffy day-old rice stir-fried with scrambled eggs, vibrant peas and carrots, and savory soy sauce. Perfect for a satisfying main or side dish, this recipe is easy to customize with additional proteins like chicken or shrimp.
Ingredients
Scale
Rice and Vegetables
- 3 cups cooked and cooled rice (preferably day-old, white or jasmine)
- 1 cup frozen peas and carrots (thawed)
- 2 green onions (sliced)
Eggs and Oils
- 3 large eggs (beaten)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
Seasonings
- 2–3 tablespoons soy sauce (to taste)
- Salt and black pepper to taste
Instructions
- Heat oil and scramble eggs: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble quickly until just set. Push the eggs to one side of the pan.
- Sauté vegetables: Add the thawed peas and carrots to the empty side of the pan and sauté for 1 to 2 minutes until heated through.
- Add rice and combine: Add the cooked and cooled rice, breaking up any clumps. Stir everything together to mix the eggs, vegetables, and rice evenly.
- Season the rice: Pour in the soy sauce and sesame oil, tossing to evenly coat all the rice. Stir-fry for another 3 to 4 minutes until the rice is heated through and slightly crispy on the edges.
- Final seasoning and garnish: Season with salt and black pepper to taste. Stir in the sliced green onions just before serving to add freshness and color.
Notes
- Use cold, leftover rice for best texture to prevent mushiness.
- For added protein, include cooked chicken, shrimp, or tofu.
- Adjust soy sauce amount according to your salt preference.
- Use a wok or large skillet that allows easy stirring and tossing for even cooking.
