Egg Fried Rice
A quick, delicious, and versatile dish made with leftover rice and mixed vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 3 cups cooked rice, preferably leftover rice Use cold leftover rice for the best texture.
- 2 large eggs Scramble until fluffy.
- 1 cup mixed vegetables (carrots, peas, corn) Customize based on availability.
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon sesame oil Can substitute with any cooking oil.
- 2 stalks green onions, chopped For garnish and flavor.
- Salt and pepper Season to taste.
Instructions
Cooking
- Heat the sesame oil in a large pan or wok over medium heat.
- Add the mixed vegetables and stir-fry for 2-3 minutes until heated through.
- Push the vegetables to the side and add the beaten eggs to the pan. Scramble until fully cooked.
- Add the cooked rice to the pan and mix everything together.
- Pour in the soy sauce and stir well to combine. Season with salt and pepper.
- Stir in the chopped green onions.
- Serve hot and enjoy!
Notes
Egg fried rice can be served alone or as a side dish with your favorite Asian dishes. Customize with proteins or extra vegetables as you prefer. Store leftovers in an airtight container for up to 3 days.