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Egg Fried Rice

A quick and delicious blend of fluffy rice, savory eggs, and vibrant veggies, perfect for using up leftover rice while offering a versatile meal option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 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) Using cold, day-old rice is best for texture.
  • 2 large eggs, beaten
  • 1 cup mixed vegetables (like peas, carrots, and corn) Feel free to customize the veggies.
  • 2 tablespoons soy sauce Adjust based on taste preferences.
  • 1 tablespoon sesame oil Use for cooking and added flavor.
  • 2 stalks green onions, sliced
  • Salt and pepper to taste

Method
 

Preparation
  1. If using day-old rice, break it up gently with your hands to separate the grains.
Cooking
  1. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
  2. Add the beaten eggs to the skillet. Stir-fry for about 1-2 minutes until they are just cooked. Remove and set aside.
  3. In the same skillet, add the mixed vegetables. Stir-fry for another 2-3 minutes until slightly tender.
  4. Add the rice, soy sauce, and the cooked eggs to the skillet. Stir well to combine all the ingredients.
  5. Sprinkle with salt and pepper, and toss in the sliced green onions. Stir everything together for another minute to heat through.
  6. Serve hot and enjoy your ridiculously good Egg Fried Rice!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water to create steam.