Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights or when you’re short on time.
- Versatile: Easily customizable with your favorite proteins and vegetables.
- Budget-Friendly: Utilizes simple, inexpensive ingredients you likely have on hand.
- Delicious: Combines savory flavors and satisfying textures that everyone will enjoy.
Ingredients
- 2 cups of cooked rice (preferably day-old rice)
- 2 eggs
- 2 tablespoons of vegetable oil
- 1/2 cup of mixed vegetables (such as diced carrots, peas, and corn)
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- Salt and pepper to taste
- Optional garnishes: chopped green onions, sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Your Ingredients
- If you don’t have day-old rice, cook 2 cups of rice and spread it out on a baking sheet to cool quickly.
- Dice the carrots and prepare the mixed vegetables. You can use fresh, frozen, or even leftover vegetables.
- Mince 2 cloves of garlic.
- Crack the eggs into a bowl and beat them lightly.
- Cook the Eggs
- Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil.
- Pour the beaten eggs into the skillet. Scramble them until fully cooked, breaking them into small pieces. Once done, remove the eggs from the skillet and set them aside.
- Sauté the Garlic and Vegetables
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the minced garlic and sauté for about 30 seconds, until it becomes fragrant but not browned.
- Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they’re tender-crisp. If you’re using frozen vegetables, make sure they are thawed and drained to prevent excess moisture.
- Add the Rice
- Add the cooked rice to the skillet. Use a spatula to break up any clumps of rice and stir-fry it with the vegetables. Continue stir-frying for 2-3 minutes until the rice is heated through and begins to get slightly crispy.
- Incorporate the Eggs
- Push the rice and vegetables to one side of the skillet. Pour the scrambled eggs into the empty space.
- Allow the eggs to cook undisturbed for a few seconds until they begin to set. Then, gently scramble them with a spatula and mix them into the rice and vegetables.
- Season and Finish
- Drizzle 2 tablespoons of soy sauce over the rice. Toss everything together until the rice is evenly coated with the soy sauce.
- Season with salt and pepper to taste. If you prefer a bit more flavor, you can add additional soy sauce or even a splash of sesame oil.
- Continue to stir-fry the rice for another 2-3 minutes, ensuring that everything is evenly heated and well combined.
- Serve
- Remove the skillet from the heat and transfer the egg fried rice to serving plates.
- Garnish with chopped green onions and sesame seeds if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Options: Add diced chicken, shrimp, or tofu for extra protein. Cook these before adding the vegetables.
- Vegetable Choices: Use any vegetables you like such as bell peppers, broccoli, snap peas, or mushrooms.
- Spice It Up: Add a bit of chili paste or sriracha if you prefer a spicy kick.
- Lower Sodium: Use low-sodium soy sauce and adjust the salt accordingly.
- Herbs and Aromatics: Add fresh herbs like cilantro or basil for a different flavor profile.
Storage/Reheating
- Storage: Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave on medium power, stirring occasionally, until heated through.