Description
A quick recipe for basic egg fried rice using leftover rice.
Ingredients
Scale
- 3 cups cold cooked white rice
- 3 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup frozen peas and carrots mix
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
Instructions
- Whisk the eggs in a small bowl.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Pour in the eggs and cook, scrambling them until just set. Remove the eggs from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet.
- Add the chopped onion and cook for 2 minutes until softened.
- Add the frozen peas and carrots. Cook for 3 minutes until heated through.
- Add the cold cooked rice to the skillet. Break up any clumps with a spatula. Stir-fry for 3 to 4 minutes until the rice is heated.
- Return the cooked eggs to the skillet.
- Pour the soy sauce and sesame oil over the rice mixture. Add the white pepper.
- Stir everything together until well combined and heated through, about 1 minute.
- Serve immediately.
Notes
- Use day-old, cold rice for the best texture.
- You can add 1/2 cup of diced cooked ham or chicken for extra protein.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 750
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 180
Keywords: egg fried rice, quick rice, easy dinner, leftover rice, stir fry