Description
Savor Chinese comfort with this classic egg fried rice, a quick and satisfying dish that blends golden scrambled eggs, fluffy rice, and crisp vegetables. Packed with flavor and ready in minutes, you’ll enjoy a simple yet delicious meal that brings restaurant-style goodness right to your kitchen.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked rice
- 3 eggs
- 1 cup mixed vegetables (carrots, peas, corn)
Seasoning Ingredients:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt
- Pepper
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 2 green onions
Instructions
- Whisk eggs in a bowl, preparing them for quick cooking at medium-high heat in a skillet or wok with vegetable oil for 2-3 minutes until softly scrambled.
- Transfer scrambled eggs to a separate plate, keeping them ready for later incorporation.
- Return skillet to medium-high heat, adding another splash of vegetable oil to sauté mixed vegetables until they become tender and slightly crisp, approximately 3-4 minutes.
- Introduce cold cooked rice into the vegetable mixture, using a spatula to break apart any compressed clusters and distribute evenly.
- Gently stir-fry rice and vegetables together, ensuring uniform heating and minimal sticking to the pan’s surface.
- Reintegrate scrambled eggs into the rice mixture, folding them carefully to maintain their delicate texture.
- Drizzle soy sauce and sesame oil over the contents, stirring continuously to distribute flavors and prevent burning.
- Sprinkle chopped green onions throughout the dish, providing a fresh, aromatic finish.
- Season with salt and pepper according to personal preference, making final adjustments to taste.
- Transfer to serving plates immediately while hot, ensuring optimal flavor and temperature.
Notes
- Prep Cold Rice: Use day-old refrigerated rice for the best texture and to prevent mushy fried rice.
- Oil Temperature: Ensure wok or skillet is hot before adding ingredients to achieve that signature crispy, slightly charred flavor.
- Customize Veggies: Swap mixed vegetables with seasonal produce or add protein like diced chicken, shrimp, or tofu for variety.
- Dietary Adaptations: Replace soy sauce with tamari for gluten-free version or use cauliflower rice for low-carb alternative.
- Prep Time: 5 minutes
- Cook Time: 10-13 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 185 mg