Delicious Egg Fried Rice Recipe for Quick Dinners
Perfectly seasoned rice, paired with fresh vegetables and fluffy scrambled eggs, creates a harmony of flavors.
Ingredients
Scale
- 3 cupscooked white rice (day-old rice works best)
- 2 tablespoonsoil (vegetable or sesame oil recommended)
- 1 cupfrozen peas and carrots (thawed)
- 1onion, chopped
- 1 tablespoonminced garlic (about3cloves)
- 2eggs, slightly beaten
- 3 tablespoonssoy sauce
- Ground black pepper to taste
- Optional garnish: Green onions, chopped
Instructions
- Begin by heating 2 tablespoons of oil in a large pan or wok over medium heat.
- Once the oil is hot, add the chopped onion and minced garlic to the pan. Sauté them together, stirring occasionally, until they become aromatic and the onions start to turn translucent.
- Next, add your thawed peas and carrots to the mix. Stir-fry these vegetables until they lose their raw taste, becoming tender and slightly caramelized.
- Now, create a space in the pan by pushing the sautéed vegetables to one side. Pour in the slightly beaten eggs into the empty space. Stir the eggs gently to scramble them.
- With the eggs cooked, it’s time to add your cooked rice into the pan. Drizzle the soy sauce over the top for seasoning and mix everything thoroughly.
- As you near the end, sprinkle some ground black pepper into the mix and mix well to incorporate. For a final touch of freshness, garnish with chopped green onions if desired.
Notes
This recipe is highly adaptable; you can mix and match proteins and vegetables as per your taste.
Nutrition
- Calories: 350 kcal
- Protein: 10 g