Description
A quick and easy Egg Fried Rice recipe that combines fluffy scrambled eggs, vibrant peas and carrots, and fragrant garlic with cold cooked rice, seasoned perfectly with soy sauce and sesame oil. Perfect for a delicious weeknight meal or a satisfying side dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably cold)
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Heat oil: Heat sesame oil in a large skillet or wok over medium-high heat to prepare for cooking the vegetables and eggs.
- Cook vegetables: Add the minced garlic, peas, and carrots to the pan. Cook for 3-4 minutes until the vegetables are tender and garlic is fragrant.
- Scramble eggs: Push the cooked vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble until fully cooked and slightly fluffy.
- Add rice and soy sauce: Add the cold, cooked rice to the pan with the vegetables and eggs, then pour in the soy sauce. Stir thoroughly to combine and heat everything through evenly.
- Finish and season: Stir in the sliced green onions, then season with salt and pepper to taste, adjusting flavor as desired.
- Serve: Serve hot immediately for best flavor and texture. Enjoy your homemade egg fried rice!
Notes
- Use cold or day-old rice for the best texture to prevent clumping.
- Adjust the amount of soy sauce to control the saltiness.
- Feel free to add other vegetables or proteins such as diced chicken or shrimp.
- Use a non-stick skillet or wok for easier cooking and cleaning.
- For a vegetarian version, omit eggs or substitute with tofu scramble.
