Ingredients
Rice and Eggs
- 3 cups cooked and cooled rice
- 3 large eggs, beaten
Vegetables
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
Seasonings and Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat the oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Cook the eggs: Pour in the beaten eggs and scramble gently until just cooked but still soft. Remove the eggs from the pan and set aside.
- Sauté the vegetables: Add the remaining tablespoon of vegetable oil to the pan. Add the mixed vegetables and sauté for 2–3 minutes until tender but still crisp.
- Add the rice: Stir in the cooked and cooled rice, breaking up any clumps. Stir-fry for 3–4 minutes, ensuring the rice is heated through and mixed well with the vegetables.
- Season the rice: Pour in the soy sauce and sesame oil, stirring continuously to evenly coat the rice and vegetables with flavor.
- Combine eggs and green onions: Return the scrambled eggs to the pan and toss everything together. Add the sliced green onions, and season with salt and pepper to taste.
- Serve hot: Remove from heat and serve the egg fried rice immediately while warm and flavorful.
Notes
- Day-old rice works best as it prevents the dish from becoming mushy.
- For extra protein, add cooked chicken, shrimp, or tofu.
- You can customize the vegetables based on your preference or what you have on hand.
- Use low-sodium soy sauce for a less salty version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian
- Diet: Vegetarian
