So Easy Egg Fried Rice

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INGREDENT

  • 2 cups cooked rice (preferably cold, leftover rice works best)
  • 2 eggs
  • 2 tablespoons oil (vegetable or sesame)
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 1/2 cup mixed vegetables (carrots, peas, corn – optional)
  • 2 tablespoons soy sauce
  • Salt and pepper, to taste

Instructions

  1. Heat the pan: In a large skillet or wok, heat the oil over medium-high heat.
  2. Cook the eggs: Crack the eggs into the pan and scramble them until fully cooked. Remove and set aside.
  3. Sauté aromatics: In the same pan, add garlic and sauté for 30 seconds until fragrant.
  4. Add vegetables: Toss in the mixed vegetables and stir-fry for 2–3 minutes until softened.
  5. Add rice: Add the cooked rice to the pan and break up any clumps with your spatula. Stir-fry for 3–4 minutes.
  6. Season: Pour in the soy sauce and mix well. Add salt and pepper to taste.
  7. Combine everything: Return the scrambled eggs to the pan and mix well with the rice.
  8. Finish: Stir in green onions, cook for another minute, and serve hot.

Let me know if you want a version with chicken, shrimp, or a spicy twist!

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