Description
Whipping up Fried Rice with Eggs feels like a culinary adventure straight from your kitchen’s comfort zone. Scrambled eggs dance with rice and veggies, creating a quick, satisfying meal that turns simple ingredients into something seriously delicious.
Ingredients
Scale
Protein:
- 3 large eggs
- 3 cups cooked jasmine or long-grain rice
Vegetables:
- 1 cup mixed vegetables (peas, carrots, corn)
- ½ cup chopped green onions
- 2 cloves garlic
Seasonings and Oils:
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt
- Pepper
Instructions
- Spread freshly cooked rice on a baking sheet, letting it cool and release excess moisture for 15-20 minutes. Cold rice prevents clumping during stir-frying.
- Whisk 3 large eggs in a bowl until smooth and consistent. Heat 1 tablespoon vegetable oil in a large skillet at 350°F.
- Pour whisked eggs into hot skillet, gently scrambling for 45-60 seconds until just barely set. Transfer eggs to a separate plate.
- Add remaining 1 tablespoon oil to the same skillet, heating at medium-high temperature around 375°F. Toss in 2 minced garlic cloves and sauté for 30 seconds.
- Incorporate ½ cup chopped green onions and 1 cup mixed vegetables into the skillet. Cook for 2-3 minutes, stirring constantly to prevent burning.
- Add 3 cups cold rice to the skillet, breaking apart any large clumps. Stir-fry for 4-5 minutes, ensuring rice heats evenly and develops slight crispy edges.
- Drizzle 3 tablespoons soy sauce and 1 teaspoon sesame oil over the rice. Sprinkle pinches of salt and pepper, mixing thoroughly to distribute seasonings.
- Fold scrambled eggs back into the rice mixture, gently tossing to combine and warm through for another 60 seconds.
Notes
- Cold, day-old rice works best for fried rice because it’s drier and won’t become mushy during cooking.
- Chop vegetables into small, uniform pieces so they cook quickly and distribute evenly throughout the dish.
- Use a wide skillet or wok to ensure ingredients have enough space to fry instead of steam, which helps develop better flavor and texture.
- For a protein boost, add cooked chicken, shrimp, or tofu during the final mixing stage to create a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 288 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 140 mg