So Easy Egg Fried Rice

by

INGREDIENTS

  • 2 cups cooked rice (preferably cold, leftover rice works best)
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 teaspoon sesame oil (optional)
  • 2 cloves garlic, minced
  • ½ cup chopped green onions
  • ½ cup frozen peas and carrots (thawed)
  • Salt and pepper to taste

Instructions

  1. Prepare Rice: If using fresh rice, spread it out to cool and dry a bit. Cold rice prevents clumping.
  2. Scramble Eggs:
    Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add beaten eggs and scramble until just cooked. Remove and set aside.
  3. Sauté Veggies:
    In the same pan, add another tablespoon of oil. Sauté garlic for 30 seconds, then add peas, carrots, and most of the green onions. Stir-fry for 2–3 minutes.
  4. Add Rice:
    Add the rice to the pan and break up any clumps. Stir-fry for a few minutes until heated through.
  5. Season:
    Pour in soy sauce and sesame oil (if using). Mix well to coat the rice evenly. Add salt and pepper to taste.
  6. Combine:
    Add the scrambled eggs back in and gently mix. Cook for another minute.
  7. Serve:
    Garnish with remaining green onions. Serve hot!

Let me know if you’d like a spicy version or with added chicken or shrimp!

Leave a Comment