Looking for a super easy meal that you can whip up in no time? Classic Egg Fried Rice is here to save your day!
This recipe is a quick and tasty option for busy weeknights or when you just want something comforting. It’s loaded with protein from the eggs and gives you a chance to use up any leftover rice and veggies you might have lying around. Plus, you can totally customize it! Got some carrots? Throw them in! Peas? Bring ’em on! This dish takes just 15-20 minutes to make, so it fits in perfectly with your hectic schedule.
Let’s dive into how to make this easy favorite!
Serving and Pairing Suggestions
Egg Fried Rice shines best when enjoyed hot right out of the pan. It makes a great standalone dish, but if you want to turn it into a full meal, try serving it alongside Char Siu – Chinese BBQ Pork or Spicy Tofu Stir-Fry for some tasty contrast. Feeling adventurous? Serve it with Korean Barbecued Beef Short Ribs (Kalbi) for a fusion feast!
Tips and Notes
- Use Leftover Rice: Cold, day-old rice works best as it doesn’t clump.
- Add Vegetables: Bell peppers, carrots, or green onions can amp up your dish.
- Get Your Pan Hot: A hot pan helps keep everything from sticking.
- Seasoning: Don’t skip the soy sauce; it adds that iconic flavor!
Dive into the kitchen and give this Classic Egg Fried Rice a go! It’s a pantry-friendly dish that’s not only easy to make but also super satisfying. So what are you waiting for? Grab your ingredients and get started!
Classic Egg Fried Rice
Equipment
- 1 Wok or large frying pan
- 1 Spatula or wooden spoon
- 1 Cutting board
- 1 Knife
Ingredients
- 2 cups cooked rice - preferably day-old
- 2 large eggs - beaten
- 1 cup mixed vegetables - carrots, peas, and corn
- 3 tablespoons soy sauce - adjust to taste
- 2 tablespoons vegetable oil - for frying
- 2 green onions - chopped
- Salt and pepper - to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove eggs from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Add the mixed vegetables and stir-fry for about 2-3 minutes until they are tender.
- Add the cooked rice to the pan, breaking up any clumps. Stir-fry for another 2-3 minutes.
- Stir in the cooked eggs and soy sauce. Mix well and cook for an additional minute.
- Season with salt and pepper, and garnish with chopped green onions before serving.