Description
This Egg Fried Rice is a quick and comforting dinner made with fluffy scrambled eggs, day-old rice, and colorful vegetables. It comes together in under 20 minutes and makes a great standalone meal or side dish. Perfect for using leftovers and satisfying those takeout cravings at home.
Ingredients
Scale
3 cups cooked jasmine or long-grain white rice (day-old, chilled)
2 large eggs, beaten
1 cup frozen peas and diced carrots, thawed
2 green onions, chopped
2 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon sesame oil
2 tablespoons vegetable oil, divided
Salt and pepper, to taste
Instructions
- Prep Ingredients: Break up the rice to remove clumps. Thaw peas and carrots. Chop green onions. Beat the eggs.
- Cook Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add eggs and scramble gently until just set. Remove and set aside.
- Stir-Fry Veggies: Add the remaining oil. Stir-fry peas and carrots for 2-3 minutes, then add green onions and cook for 1 more minute.
- Fry the Rice: Increase heat to medium-high. Add rice, spreading it evenly. Let it cook undisturbed for 30 seconds, then stir. Repeat until heated through.
- Combine: Return eggs to the pan. Add soy sauce and stir to combine. Season with salt and pepper.
- Finish: Drizzle sesame oil over the top, stir once more, and serve hot.