Egg Fried Rice
A quick and flavorful dish featuring fluffy rice, perfectly cooked eggs, and vibrant vegetables, all tossed in soy sauce for an easy weeknight dinner.
Ingredients
For the Rice
- 2 cups cooked jasmine rice Ideally chilled
For the Egg Fried Rice
- 2 large eggs
- 1 cup mixed vegetables Like peas, carrots, and corn
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 pieces green onions, chopped
- salt and pepper To taste
Instructions
Preparation
- Cook the jasmine rice and let it cool. Chilled rice is best for frying to prevent mushiness.
- Chop the vegetables and green onions.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Crack in the eggs and scramble until just cooked. Remove from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil. Toss in the mixed vegetables and sauté for about 2-3 minutes until tender.
- Stir in the chilled rice, breaking up any clumps. Mix until heated through, about a couple of minutes.
- Add the scrambled eggs back into the skillet, followed by the soy sauce. Toss everything together for a few more minutes to coat well. Season with salt and pepper to taste.
- Sprinkle the chopped green onions over the Egg Fried Rice, give it one last stir, and serve hot.
Notes
Serve with vegetable spring rolls or grilled chicken for a balanced meal. Chill the rice for the best texture and use fresh veggies for vibrant color.