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Egg Fried Rice

A quick and easy recipe for Egg Fried Rice that's both comforting and customizable, perfect for busy weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (preferably day-old, for better texture) Freshly cooked rice can get mushy.
  • 2 tablespoons oil (preferably sesame oil for added flavor) Neutral oil works too; sesame gives a nutty flavor.
  • 2 large eggs (room temperature for best fluffiness) Whisk with a splash of water for fluffier eggs.
  • 1/4 cup mixed vegetables (fresh peas, carrots, and corn) Use seasonal vegetables for variation.
  • 2 pieces green onions, chopped Add green tops for freshness.
  • 2 cloves garlic, minced Use fresh garlic for best flavor.
  • 2 tablespoons soy sauce (low-sodium, if desired) Alternative: tamari or coconut aminos for gluten-free.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon pepper Freshly ground preferred.

Method
 

Cooking
  1. Heat oil in a skillet or wok over medium-high heat until shimmering, about 1 minute.
  2. Add minced garlic and chopped green onions. Sauté for 1-2 minutes until fragrant and translucent.
  3. Push garlic and onions to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, about 2-3 minutes.
  4. Add mixed vegetables and stir for another 2-3 minutes until heated through.
  5. Add cooked rice, breaking up any clumps, and stir well to combine.
  6. Pour soy sauce over the rice mixture, season with salt and pepper, and stir-fry for another 2-3 minutes.
  7. Taste and adjust seasoning if necessary.
  8. Remove from heat and serve hot. Garnish with extra green onions if desired.

Notes

Use day-old rice for the best texture, and consider adding pre-cooked proteins like chicken or shrimp for a heartier dish. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.