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Easy Egg Fried Rice

A quick and delicious meal featuring fluffy rice, vibrant veggies, and velvety scrambled eggs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice preferably day-old for optimal texture
  • 2 large eggs
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 tablespoons soy sauce
  • 2 tablespoons cooking oil (vegetable or canola)
  • Salt and pepper to taste
Garnish
  • 2 green onions, chopped

Method
 

Preparation
  1. If using freshly cooked rice, make sure it’s cooled completely. Day-old rice works best because it’s less sticky.
  2. In a large skillet or wok, heat the oil over medium flame until shimmering.
  3. Beat the eggs in a bowl and add them to the pan. Stir gently until they are just cooked through. Remove them from the pan and set aside.
  4. Add the mixed vegetables to the same pan, and stir-fry for about 2-3 minutes until they are tender and bright in color.
  5. Toss in the cooked rice and mix thoroughly, breaking apart any clumps. Stir-fry for another 5 minutes.
  6. Return the scrambled eggs to the pan. Pour in soy sauce, and season with salt and pepper to taste. Mix everything together, ensuring that each grain is coated evenly.
  7. Top with sliced green onions. Serve hot and enjoy your meal!

Notes

Day-old rice is key for better texture, and stir-frying should be done with high heat and constant motion. Customize with additional toppings like crunchy peanuts, sesame seeds, or extra green onions.