Description

This Easy 10-Minute Egg Fried Rice recipe is a quick and delicious Asian-inspired dish perfect for a satisfying meal. Made with cooked white rice, eggs, and a medley of vegetables, it combines savory soy sauce and aromatic sesame oil for incredible flavor. Ready in just 15 minutes, it’s ideal for a fast dinner or lunch.

Ingredients

Main Ingredients

2 cups cooked and cooled white rice
2 large eggs
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 cup frozen peas and carrots
2 sliced green onions
1 teaspoon minced garlic
1/4 teaspoon ground black pepper
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Heat oil and garlic: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and cook briefly until fragrant, about 30 seconds.
Scramble eggs: Push the garlic to the side and crack in the eggs. Stir and scramble until they are just set but still soft.
Add rice and vegetables: Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir in the frozen peas and carrots, cooking until everything is heated through, about 2-3 minutes.
Season the rice: Pour in the soy sauce and sesame oil. Stir well to evenly coat the rice and vegetables. Season with ground black pepper and a pinch of salt if needed.
Finish with green onions: Stir in the sliced green onions just before serving to add freshness and mild onion flavor.
Serve hot: Spoon the egg fried rice onto plates and serve immediately for the best texture and taste.

Notes

Use leftover rice that has been chilled for the best texture and to prevent clumping.
For extra protein, add cooked chicken, shrimp, or tofu along with the veggies.
Adjust the amount of soy sauce based on your taste preference to control saltiness.
This dish can be easily customized with additional vegetables like bell peppers or corn.