Description
Egg Fried Rice is a delightful comfort food that combines fluffy, day-old rice with scrambled eggs and vibrant vegetables, all tossed in savory soy sauce. This quick and easy recipe is perfect for busy weeknights or leisurely weekends, allowing for customization based on leftover ingredients. Every bite promises a satisfying explosion of flavors that will tantalize your taste buds.
Ingredients
Scale
- 3 cups cooked day-old rice
- 2 large eggs
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 tbsp low-sodium soy sauce
- 2 green onions, chopped
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for frying)
Instructions
- Prepare all ingredients by chopping the vegetables and whisking the eggs.
- In a large skillet or wok over medium-high heat, add 1 tbsp vegetable oil. Scramble the eggs until just set and soft; remove them from the pan.
- Add another tablespoon of oil if needed and sauté the mixed vegetables for about 3-4 minutes until tender-crisp.
- Stir in the cooked rice, breaking up any clumps. Pour in the soy sauce and mix until all rice is coated.
- Return the scrambled eggs to the pan along with chopped green onions. Stir to combine and heat through for about a minute.
- Drizzle sesame oil over the fried rice before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg