Hello, food lovers! Are you in the mood for something quick, easy, and utterly satisfying? Look no further—this Egg Fried Rice recipe is a dinner delight that never disappoints. Whether you’re a seasoned cook or just starting in the kitchen, this dish is a versatile go-to meal that’s packed with flavor and ready in minutes. Let’s get cooking!
Ingredients
Scale
3 cups cooked white rice (day-old rice works best)
2 tablespoons oil (vegetable or sesame oil recommended)
1 cup frozen peas and carrots (thawed)
1 onion, chopped
1 tablespoon minced garlic (about 3 cloves)
2 eggs, slightly beaten
3 tablespoons soy sauce
Ground black pepper to taste
Optional garnish: Green onions, chopped
Substitutions:
For a low-sodium option, use reduced-sodium soy sauce.
Replace peas and carrots with any vegetables you prefer, like bell peppers or corn.
Use tamari or coconut aminos for a gluten-free version.
Instructions
Step 1: Prepare the Base
Heat 2 tablespoons oil in a large pan over medium heat.
Add the chopped onion and minced garlic, sautéing until fragrant.
Step 2: Cook the Vegetables
Add the thawed peas and carrots. Stir fry until they’re tender and slightly caramelized.
Step 3: Cook the Eggs
Push the vegetable mixture to one side of the pan. Pour the beaten eggs into the empty side and stir until scrambled and cooked.
Step 4: Combine Everything
Add the cooked rice to the pan. Drizzle with soy sauce and mix everything thoroughly. Stir fry for about 5 minutes until the rice is heated through and evenly coated.
Step 5: Add Finishing Touches
Sprinkle with ground black pepper and mix well. Garnish with green onions for a burst of freshness.
Notes
Use day-old rice: Freshly cooked rice can be too sticky; day-old rice helps achieve the perfect texture.
Prep all ingredients beforehand to make the cooking process seamless.
Adjust seasoning: Taste the rice and add extra soy sauce or black pepper to suit your preference.
