Description
Egg Fried Rice is a quick and flavorful dish made with scrambled eggs, veggies, and seasoned rice sautéed in a hot skillet. Perfect as a side or main course, it’s a versatile, easy-to-make meal.
Ingredients
- 2 cups cooked rice (preferably cold, leftover rice works best)
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 2 large eggs, lightly beaten
- 1/2 cup frozen peas (or any veggies you like, such as carrots or corn)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Instructions
- Prepare the Rice: If you don’t have leftover rice, cook 1 cup of rice according to the package instructions. Once cooked, spread it on a baking sheet and let it cool for a few minutes, or place it in the fridge to cool faster. Cold rice works best for fried rice, as it doesn’t get mushy.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until cooked through. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil and sauté the diced onion, peas, and garlic for about 2-3 minutes until the veggies are tender and fragrant.
- Fry the Rice: Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 3–4 minutes, allowing it to get slightly crispy.
- Season the Rice: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Add salt and pepper to taste. Toss the rice until it’s evenly coated with the sauce.
- Combine the Eggs and Serve: Add the scrambled eggs back to the pan and stir everything together. Garnish with sliced green onions and serve immediately.
Notes
- For a lighter version, use brown rice instead of white rice. You can also use cauliflower rice for a low-carb alternative.
- Feel free to swap in your favorite vegetables like bell peppers, zucchini, or mushrooms for extra texture and flavor.
- If you prefer more heat, add some chili garlic sauce, sriracha, or chopped fresh chili peppers for a spicy kick.
- If using freshly cooked rice, spread it out on a baking sheet to cool or refrigerate to avoid it becoming too mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
