Egg Fried Rice
A simple and delicious dish that transforms leftover rice into a warm bowl of comfort, featuring fluffy rice, colorful vegetables, and rich eggs.
Ingredients
Main Ingredients
- 2 cups cooked rice leftover rice works best for fluffiness
- 2 pieces eggs provides richness and protein; vegan option: use scrambled tofu
- 1 tablespoon oil any neutral oil works; prevents sticking and adds flavor
- 1 cup mixed vegetables (peas, carrots, bell pepper) fresh or frozen add color and nutrients; feel free to swap with whatever you have
- 2 tablespoons soy sauce use low-sodium for a lighter option
- 1 piece green onion, chopped adds freshness and crunch; can be replaced with chives
- to taste salt and pepper enhances all the flavors
Instructions
Preparation
- Gather all ingredients and chop the vegetables and green onion.
- If using leftover rice, break up any clumps.
Cooking
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables, stir-frying for about 3-4 minutes until tender.
- Push the veggies to the side and crack the eggs into the skillet. Scramble until fully cooked.
- Stir in the rice, soy sauce, salt, and pepper, mixing everything for another 3-4 minutes until heated through.
Serving
- Remove from heat and sprinkle with green onions.
- Serve hot and enjoy your delicious creation!
Notes
Use cold leftover rice for best results. Avoid overcrowding the skillet to prevent steaming, and cook on high heat for crispy texture. Can be customized with proteins or different vegetables.