Description

Egg Fried Rice is a quick, flavorful, and versatile dish featuring fluffy scrambled eggs, tender rice, and mixed vegetables stir-fried with savory soy sauce. Perfect as a side or main course, this recipe is an easy way to use leftover rice and customize with your favorite proteins and seasonings.

Ingredients

3 cups cooked and cooled white rice (preferably day-old)
3 large eggs, lightly beaten
2 tbsp vegetable oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mixed vegetables (peas, carrots, corn)
3 tbsp soy sauce (adjust to taste)
1 tsp sesame oil (optional)
2 green onions, sliced
Salt and pepper, to taste

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Instructions

Cook the Eggs:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Remove eggs from the pan and set aside.
Sauté Aromatics and Vegetables:
Add remaining oil to the pan. Sauté onion and garlic until fragrant and translucent. Add mixed vegetables and cook until tender.
Add Rice:
Add cooked rice to the pan. Stir-fry, breaking up any clumps, until heated through.
Combine and Season:
Return scrambled eggs to the pan. Add soy sauce and sesame oil (if using). Stir everything together until well combined and evenly coated. Season with salt and pepper to taste.
Finish and Serve:
Stir in sliced green onions. Serve hot as a side or main dish.

Notes

Use day-old rice for best texture; fresh rice must be cooled well to avoid clumping.Customize with cooked chicken, shrimp, tofu, for added protein.Adjust soy sauce to your preferred saltiness; low-sodium versions work well.Add chili garlic sauce or crushed red pepper flakes for heat.Garnish with fresh cilantro or basil for extra flavor.