Description
A classic and comforting Chinese-style Egg Fried Rice made with fluffy rice, scrambled eggs, vegetables, and savory seasonings—perfect as a side or main dish.
Ingredients
Units
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- 3 cups cooked rice (preferably day-old, cold)
- 3 eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 cup chopped green onions
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add beaten eggs and scramble until fully cooked. Remove from pan and set aside.
- Add remaining oil to the skillet. Sauté garlic and green onions for about 30 seconds.
- Add peas and carrots and stir-fry for 2-3 minutes until heated through.
- Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes.
- Return scrambled eggs to the skillet and mix well with the rice.
- Add soy sauce, sesame oil, and season with salt and pepper. Stir everything to combine and cook for another 1-2 minutes.
- Serve hot, garnished with extra green onions if desired.
Notes
- Use cold, day-old rice for the best texture and to prevent mushiness.
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Customize with your favorite vegetables like bell peppers or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg