Description
A quick, budget-friendly egg fried rice recipe that uses simple, everyday ingredients to create a flavorful and satisfying meal. Perfect for transforming leftover rice into a delicious main course in just 20 minutes.
Ingredients
Rice and Eggs
- 2 cups cooked rice (preferably cold)
- 2 eggs
Vegetables and Seasoning
- 1/2 cup mixed vegetables (peas, carrots)
- 2 green onions, chopped
- 2 tbsp soy sauce
- 2 tbsp oil
- Salt and pepper to taste
Instructions
- Heat the Oil: Heat 2 tablespoons of oil in a pan or wok over medium-high heat to prepare for stir-frying.
- Cook the Eggs: Crack the eggs into the hot pan and scramble them quickly. Once cooked, remove and set aside.
- Sauté Vegetables: Add the mixed vegetables to the pan and cook for 2 to 3 minutes until they are tender but still crisp.
- Add Rice: Add the cold cooked rice to the pan and stir-fry, breaking up any clumps to ensure even heating and texture.
- Season the Rice: Pour in 2 tablespoons of soy sauce and mix thoroughly to coat the rice and vegetables evenly with flavor.
- Combine Eggs: Return the scrambled eggs to the pan and toss everything together to blend the ingredients well.
- Garnish and Serve: Sprinkle chopped green onions on top before serving for added freshness and color.
Notes
- Use day-old rice for the best texture; fresh rice can become mushy when fried.
- Add minced garlic or chili flakes during the vegetable sauté for an extra flavor kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian
