Egg Fried Rice
Egg Fried Rice is a delightful, quick meal that combines the comforting flavors of scrambled eggs with vibrant vegetables and perfectly cooked rice. This easy recipe transforms leftover rice into a satisfying dish that’s perfect for busy weeknights or casual gatherings. With its colorful presentation and customizable options, Egg Fried Rice is sure to become a beloved family favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 green onions, chopped
- 3 tablespoons soy sauce (low-sodium recommended)
- 2 tablespoons vegetable oil (or sesame oil)
- 1 cup frozen peas and carrots
Instructions
- Prepare your ingredients, ensuring everything is prepped and ready.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Crack the eggs into the pan and scramble until just set; remove from the pan and set aside.
- Add the frozen peas and carrots to the pan and stir-fry for about 2 minutes until heated through.
- Incorporate the cooked rice into the pan, breaking apart any clumps.
- Return the scrambled eggs to the pan along with soy sauce and chopped green onions; toss until well combined. Serve hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg