Egg Fried Rice

“A quick and flavorful dish perfect for a weeknight meal or a tasty way to use up leftover rice. Customizable with your favorite veggies and proteins!”

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Ingredients

• 3 cups cooked rice, preferably day-old
• 3 large eggs
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for extra flavor)
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, chopped
• 1 clove garlic, minced
• 1/2 teaspoon ginger, minced (optional)
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Ingredients

1. If your rice is freshly cooked, spread it out on a baking sheet to cool and dry slightly before using. Day-old rice works best because it’s less sticky.
2. Beat the eggs in a small bowl and season lightly with salt.

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Step 2: Cook the Eggs

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.

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Step 3: Sauté the Veggies

1. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
2. Sauté the garlic, ginger (if using), and green onions for 1–2 minutes, until fragrant.
3. Stir in the thawed peas and carrots, cooking for another 2 minutes.

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Step 4: Add the Rice

1. Increase the heat to high and add the cooked rice to the skillet.
2. Stir-fry for 2–3 minutes, breaking up any clumps and ensuring the rice is evenly heated.

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Step 5: Season and Combine

1. Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to coat the rice evenly.
2. Return the scrambled eggs to the skillet, breaking them into smaller pieces and mixing them into the rice.

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Step 6: Serve

1. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.
2. Garnish with more chopped green onions and serve hot.

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Why You’ll Love This Recipe

• Quick and Easy: Ready in under 20 minutes!
• Versatile: Add your favorite proteins like chicken, shrimp, or tofu, or toss in extra veggies.
• Budget-Friendly: Uses simple pantry staples and leftover rice.

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Pro Tips

1. Use Cold Rice: Day-old rice works best for fried rice because it’s less sticky and holds its shape better.
2. High Heat: Cook over high heat to achieve that classic fried rice texture and flavor.
3. Customizations: Add soy sauce sparingly at first; you can always add more later based on taste.

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This Egg Fried Rice is the ultimate comfort dish, combining simplicity with delicious flavor. Perfect on its own or as a side to your favorite Asian-inspired meals! 🍳🍚✨