Egg Fried Rice
Classic Chinese-style fried rice made with day-old rice, scrambled eggs, and savory soy sauce. It is a quick and satisfying meal ready in under 20 minutes.
Stir-fry day-old rice with eggs, vegetables, and soy sauce for a fast and flavorful one-pan meal.
Nutrition per serving
Ingredients
base
protein
vegetables
aromatics
seasoning
cooking
Instructions
Prepare the eggs
Crack the eggs into a small bowl and beat them lightly with a fork. Season with a small pinch of salt. Set aside and keep near the stove.
Stir-fry aromatics and vegetables
Heat vegetable oil in a large wok or skillet over high heat until smoking. Add the garlic and stir-fry for 30 seconds, then add the frozen peas and carrots and cook for 2 minutes.
Scramble the eggs
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble them quickly with a spatula until just set but still slightly soft.
Add the rice
Add the day-old rice to the wok and break up any clumps with the spatula. Stir-fry everything together on high heat for 3 to 4 minutes until the rice is heated through and slightly crispy.
Season and serve
Pour in the soy sauce and sesame oil and toss everything together until evenly coated. Add the sliced green onions, give a final toss, and serve immediately in bowls.
Substitutions
Common mistakes
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