Egg Fried Rice

A comforting and customizable dish featuring fluffy scrambled eggs, tender rice, and vibrant vegetables, all stir-fried to perfection.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 400

Main Ingredients

2 cups cooked rice (preferably day-old for optimal texture) Use day-old rice for better texture.
2 tablespoons oil (neutral oil like canola or sesame) Choose based on flavor preference.
2 large eggs (room temperature for better scrambling) Room temperature helps in better scrambling.
1/4 cup mixed vegetables (like peas, carrots, and corn) Frozen is perfectly acceptable.
2 pieces green onions, chopped Adds a pop of freshness.
2 cloves garlic, minced Fresh garlic is pivotal for aromatic depth.
2 tablespoons soy sauce (low-sodium recommended) Adjust according to taste.
1/2 teaspoon salt Adjust to your taste.
1/4 teaspoon pepper Freshly cracked for better flavor.

Cooking

In a large skillet or wok, heat the oil over medium-high heat until shimmering—about 1-2 minutes.
Add the minced garlic and chopped green onions to the skillet. Sauté for 1-2 minutes until fragrant and the onions are tender.
Push the garlic and onions to the side of the skillet, then crack the eggs into the empty space. Scramble them gently until fully cooked—about 1-2 minutes—then mix them back into the vegetables.
Toss in your mixed vegetables and cook for another 2-3 minutes until heated through.
Stir in the cooked rice, breaking up any clumps. Mix everything well to ensure the vegetables are evenly distributed.
Pour the soy sauce over the rice and stir to ensure even coating.
Add in the salt and pepper, stirring to blend the seasoning throughout, and cook for an additional 2-3 minutes.
Taste your dish and adjust seasoning if needed. A touch more soy sauce or a sprinkle of salt can enhance flavor.
Remove from heat and serve immediately.

Use day-old rice for best results. Don't overcrowd the pan when cooking larger batches.