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Easy Egg Fried Rice

A quick and delicious dish combining fluffy rice, perfectly scrambled eggs, and colorful veggies, perfect for family gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked rice (preferably day-old for best texture) Using chilled, day-old rice is key for the right texture.
  • 3 large eggs Lightly whisked before cooking.
  • 1 cup mixed vegetables (like peas and carrots) Can substitute with other vegetables like bell peppers or corn.
  • 2 tablespoons soy sauce
  • 2 green onions (sliced) For garnishing.
  • 2 tablespoons vegetable oil (or any Halal-friendly oil)
  • Salt to taste
  • Pepper to taste

Method
 

Preparation
  1. Gather all your ingredients. Ensure your rice is cold and day-old for the best texture.
  2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Whisk the eggs in a bowl and pour into the pan. Stir gently until fully cooked, then remove from the pan and set aside.
  3. Add another tablespoon of oil to the same pan, toss in the mixed vegetables, and stir-fry for 2-3 minutes until tender but vibrant.
  4. Increase the heat slightly and add the cold rice, breaking up clumps with a spatula and stir with the vegetables for about 3-4 minutes until heated.
  5. Return the scrambled eggs to the pan, pour the soy sauce over the mix, add salt and pepper to taste, and stir well until evenly combined.
  6. Sprinkle sliced green onions on top before serving and enjoy your warm Easy Egg Fried Rice!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat on the stovetop with a splash of water to restore moisture.