Description
A delicious and easy Egg Fried Rice recipe using leftover rice for the best texture.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup chopped green onions
- 1/2 cup mixed vegetables
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- Use cold, cooked rice for the best texture. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 minutes.
- Chop the onion, green onions, and any other vegetables you plan to use. Crack the eggs into a bowl and whisk them until smooth.
- Heat a large wok or skillet over medium-high heat. Add one tablespoon of vegetable oil and swirl to coat the pan. Pour in the beaten eggs and let them cook undisturbed for a few seconds. When the eggs are just cooked, transfer them to a plate and set them aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Toss in the diced onions and stir-fry for about a minute until fragrant. Add the minced garlic and ginger, stirring constantly to prevent burning.
- Mix in the mixed vegetables and cook for another two minutes, stirring occasionally.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together to evenly distribute the ingredients.
- Drizzle the soy sauce and sesame oil over the rice, stirring well to combine. Sprinkle in the salt and black pepper, adjusting the seasoning to your taste.
- Return the scrambled eggs to the pan, breaking them up and mixing them evenly into the rice.
- Once everything is well combined and heated through, remove the pan from the heat. Serve the egg fried rice hot, garnished with extra green onions or a drizzle of chili oil for added spice.
Notes
- Ensure to use cold, cooked rice for the best texture.
- Freshly cooked rice can be cooled quickly by spreading it out in a thin layer on a baking sheet and refrigerating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg