Description
Whipping up egg fried rice brings pure comfort straight from my kitchen to yours. Crispy rice, fluffy eggs, and quick-tossed seasonings create a delicious meal that satisfies hunger in minutes.
Ingredients
Scale
Main Ingredients:
- 2 cups rice
- 2 eggs
- 1 cup mixed vegetables
Supporting Ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
Seasonings:
- 1 green onion
- Salt
- Pepper
Instructions
- Warm 2 tablespoons vegetable oil in a large skillet over medium-high heat until the surface shimmers with heat.
- Toss 1 cup mixed vegetables (carrots, peas, corn) into the hot pan, stirring rapidly for 2-3 minutes until they become slightly tender and vibrant.
- Crack 2 eggs directly into an open space in the skillet, scrambling them quickly with a spatula until they form soft, fluffy curds.
- Add 2 cups of pre-cooked rice to the pan, breaking up any clumps with your spatula and ensuring even distribution across the skillet.
- Pour 3 tablespoons soy sauce over the rice mixture, stirring continuously to coat every grain and blend the flavors thoroughly.
- Sprinkle 1 chopped green onion across the dish, mixing gently to distribute the fresh, sharp flavor throughout the rice.
- Season the entire skillet with a pinch of salt and a dash of pepper, stirring for an additional 2 minutes to meld all ingredients and create a crispy texture.
- Transfer the hot fried rice to serving plates immediately, enjoying the steamy, aromatic dish straight from the pan.
Notes
- Leftover cold rice works best for achieving that perfect, separated grain texture when frying.
- Use a wide, flat-bottomed wok or skillet to ensure each grain gets evenly crispy and golden.
- Chop vegetables uniformly so they cook at the same rate and distribute nicely throughout the dish.
- For a protein boost, add diced chicken, shrimp, or tofu during the vegetable stir-fry step.
- Prep Time: 5 minutes
- Cook Time: 7-8 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 1500 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 185 mg