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Quick and Egg Fried Rice

A quick and satisfying dish featuring fluffy scrambled eggs, colorful veggies, and nutty rice, perfect for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked jasmine rice (preferably cooled) Use day-old rice for best texture.
  • 2 large eggs Whisk until well blended.
  • 1 cup mixed vegetables (carrots, peas, and corn) Ensure they are tender before adding rice.
  • 3 pieces green onions, sliced For garnish and flavor.
  • 2 tablespoons vegetable oil (or any Halal-friendly oil) For frying.
  • 1 tablespoon soy sauce Ensure it’s Halal-compliant.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. If using leftover rice, ensure it’s cool to avoid mushiness.
  2. In a medium bowl, whisk the eggs until well blended.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggs, cooking until scrambled and just set. Remove from skillet and set aside.
  2. In the same skillet, add another tablespoon of oil, if needed. Toss in mixed vegetables and stir-fry for 3-4 minutes until tender.
  3. Add the cooked jasmine rice to the skillet, breaking up any clumps and stir well to combine.
  4. Pour in soy sauce, sprinkle with salt and pepper to taste, and mix well.
  5. Add scrambled eggs and sliced green onions back to the skillet. Stir until well mixed and rice is heated through.
  6. Serve warm and enjoy your Quick and Egg Fried Rice.

Notes

For perfect fried rice, use day-old rice to avoid mushiness. Don't overcrowd the pan to ensure proper frying. You can add proteins like chicken or shrimp for a boost.