Description
Transform humble pantry staples into a restaurant-quality meal with this simple egg fried rice recipe. Utilizing cold, day-old rice, this dish ensures perfectly distinct grains tossed with scrambled eggs and vibrant peas and carrots. Seasoned with savory soy sauce, it is the ultimate quick, budget-friendly solution for busy weeknights when you need a satisfying and delicious dinner on the table in just fifteen minutes.
Ingredients
2 cups cooked cold white rice (day-old)
2 large eggs, lightly beaten
1 cup frozen peas and carrots blend, thawed
2 tablespoons soy sauce
1 tablespoon vegetable oil
Optional: chopped green onions for garnish
Instructions
Heat the vegetable oil in a large skillet or wok over high heat.
Add the thawed peas and carrots to the pan and stir-fry for 1-2 minutes until slightly softened.
Push the vegetables to the side, pour the beaten eggs into the center, and scramble until just set.
Add the cold rice to the pan, breaking up any clumps with a spatula.
Pour the soy sauce over the rice and toss everything together continuously for 3-5 minutes until the rice is heated through and well-coated.
Remove from heat, garnish with green onions if desired, and serve immediately.
Notes
Always use cold, refrigerated rice to ensure the grains stay separate. If using freshly cooked rice, spread it out on a tray and freeze it for 15 minutes before frying. For a deeper flavor, you can add a drop of toasted sesame oil at the very end.
- Prep Time: 5
- Cook Time: 10
- Category: Budget Meals
- Method: Stir-frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 185mg