Classic Egg Fried Rice
A delicious and easy-to-make Classic Egg Fried Rice that is perfect for a quick meal or to use up leftover rice. This dish features fluffy eggs, vibrant vegetables, and a touch of soy sauce, making it a favorite in many households and a staple in Asian cuisine.
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.
Notes
For best results, use day-old rice for firmer grains.
Variations: Feel free to add your favorite proteins like chicken, shrimp, or tofu for a heartier meal.
Tips: Always cook the rice with a little oil to prevent sticking and for better texture.
Nutrition
Serving: 100gCalories: 160kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 90mgSodium: 300mgFiber: 1gSugar: 1g
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