Description
A quick and simple recipe for Easy Egg Fried Rice that’s perfect for a delicious weeknight dinner. This flavorful dish combines fluffy white rice with scrambled eggs, sweet peas, carrots, and savory seasonings for a satisfying meal.
Ingredients
Scale
Rice:
- 2 cups cooked white rice (preferably day-old and cold)
Vegetable Oil:
- 2 tablespoons
Eggs:
- 3 large eggs, lightly beaten
Peas and Carrots:
- 1 cup frozen peas and carrots (thawed)
Green Onions:
- 3, sliced
Garlic:
- 2 cloves, minced
Soy Sauce:
- 3 tablespoons
Sesame Oil:
- 1 teaspoon
Salt and Pepper:
- To taste
Instructions
- Scramble Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok. Add beaten eggs and scramble until cooked. Set aside.
- Cook Vegetables: Add remaining oil to the skillet, then cook garlic for 30 seconds. Add peas and carrots, stir-fry until heated.
- Combine Ingredients: Add rice, breaking up clumps. Return eggs to the pan, add soy sauce, sesame oil, and green onions. Stir-fry until combined.
- Season and Serve: Add salt and pepper to taste. Serve hot.
Notes
- For best results, use cold, day-old rice for better frying.
- You can add cooked chicken, shrimp, or tofu for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 640mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg
