Description
This Simple Egg Fried Rice recipe is a quick and flavorful dish ideal for using day-old rice. It features fluffy scrambled eggs, tender peas and carrots, and a savory blend of soy and sesame oils, all cooked together on the stovetop for a classic Asian-inspired main course that’s perfect for a fast weeknight meal.
Ingredients
Scale
Ingredients
- 3 cups cooked and cooled white rice, preferably day-old
- 2 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, finely sliced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper or black pepper
- Salt to taste
Instructions
- Prepare the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just set. Remove the cooked eggs from the pan and set aside.
- Cook the rice: Add the remaining tablespoon of vegetable oil to the skillet. Add the cooked rice and spread it out evenly. Let it cook undisturbed for 1 to 2 minutes so it can lightly crisp on the bottom.
- Stir-fry the rice: Stir the rice and continue cooking for another 2 minutes to heat through evenly.
- Add vegetables: Stir in the thawed peas and carrots, cooking until they are warmed completely through.
- Combine eggs and season: Return the scrambled eggs to the skillet. Add soy sauce, sesame oil, and ground pepper. Stir well to combine all ingredients and cook for another 1 to 2 minutes until everything is evenly coated and hot.
- Final seasoning and garnish: Taste the fried rice and adjust the seasoning by adding salt if necessary. Garnish with the finely sliced green onions and serve immediately.
Notes
- Using cold, day-old rice prevents the fried rice from becoming mushy and helps achieve a better texture.
- For extra flavor, you can add minced garlic or a splash of oyster sauce during the stir-frying step.
- Make sure to spread the rice evenly in the pan to allow it to crisp lightly.
