Easy Egg Fried Rice
A quick and delightful meal featuring fluffy rice, scrambled eggs, and vibrant veggies, all flavored with savory soy sauce.
Ingredients
Main Ingredients
- 2 cups cooked rice Leftover rice works best for perfect texture.
- 2 large eggs Feel free to substitute with tofu for a vegan twist.
- 1 cup mixed vegetables (carrots, peas, corn) Brings color and nutrients.
- 3 tablespoons soy sauce Try low-sodium soy sauce if preferred.
- 2 tablespoons vegetable oil Used for frying.
- 2 stalks green onions, sliced Adds a fresh bite.
- to taste salt and pepper Essential seasonings.
Instructions
Preparation
- Gather all your ingredients. Ensure your rice is cooked and cold; leftover rice works best.
- Slice the green onions and chop vegetables if they aren’t prepped.
Cooking
- Heat oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables and stir-fry for 2-3 minutes until tender.
- Push the veggies to the side and crack in the eggs, scrambling them until fully cooked.
- Add the rice and soy sauce, mixing everything thoroughly as it heats through.
Serving
- Turn off the heat. Stir in green onions, seasoning with salt and pepper as desired.
- Serve hot and enjoy this flavorful comfort food straight from the skillet!
Notes
Use cold, day-old rice for the best texture. Add a splash of sesame oil at the end for a nutty flavor. For protein, add cooked chicken, shrimp, or tofu. This dish is great for meal prep and can be stored for up to 4 days in the fridge.