Ingredients
- 2 cups cooked rice (preferably day-old, cold)
- 2 eggs
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 small onion, finely chopped
- 2 green onions, sliced (optional)
- ½ cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it out on a tray to cool and dry slightly. Day-old rice works best for fried rice.
- Scramble the Eggs: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Beat the eggs in a bowl, then pour them into the pan. Scramble the eggs quickly until just cooked. Remove from the pan and set aside.
- Stir Fry Veggies: Add the remaining oil to the pan. Add the chopped onion and sauté for 1-2 minutes until soft. Add mixed vegetables and cook for another 2-3 minutes until tender.
- Add Rice: Add the cooked rice to the pan. Break up any clumps with a spatula and stir-fry for 2-3 minutes until heated through.
- Combine Everything: Return the cooked scrambled eggs to the pan. Add soy sauce, green onions, and sesame oil (if using). Stir everything well to combine.
- Season: Taste and season with salt and pepper as needed.
- Serve: Remove from heat and serve hot. Enjoy your quick and easy egg fried rice!
Would you like me to make a version with chicken, shrimp, or extra veggies? Just let me know!