Description
A quick and flavorful recipe for Simple Egg Fried Rice that rivals your favorite takeout version. This dish features fluffy white rice stir-fried with eggs, peas, carrots, and green onions, all seasoned with soy sauce and sesame oil.
Ingredients
Scale
Rice:
- 3 cups cooked and chilled white rice (preferably day-old)
Vegetable Oil:
- 2 tablespoons vegetable oil
Eggs:
- 3 large eggs, lightly beaten
Peas and Carrots:
- 1 cup frozen peas and carrots, thawed
Green Onions:
- 3 green onions, sliced
Garlic:
- 2 cloves garlic, minced
Soy Sauce:
- 3 tablespoons soy sauce
Sesame Oil:
- 1 teaspoon sesame oil
Salt and Pepper:
- To taste
Instructions
- Cook Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok. Scramble eggs until just cooked, then set aside.
- Sauté Vegetables: Add remaining oil to the pan. Sauté garlic, peas, and carrots for 2–3 minutes.
- Add Rice: Stir in chilled rice and stir-fry for 3–4 minutes until hot and slightly crispy.
- Combine Ingredients: Return cooked eggs to the pan. Add soy sauce and sesame oil, tossing to coat. Stir in green onions and cook for an additional minute.
- Adjust Seasoning: Taste and season with salt and pepper as needed. Serve hot.
Notes
- Enhance flavor with oyster sauce or white pepper.
- Customize with chicken, shrimp, or tofu.
- Best prepared with jasmine or long-grain rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg
