Egg Fried Rice

A quick and flavorful dish perfect for weeknight meals or using up leftover rice. Customize with your favorite veggies and proteins for a personalized touch.

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Course: Main Course, Side Dish

Cuisine: Asian

Keyword: Asian Rice Dish, Egg Fried Rice, Leftover Rice Recipe, Quick Weeknight Meal

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 325kcal

Equipment

Skillet
Spatula

Ingredients

Cooked Rice

3 cups cooked rice preferably day-old

Egg Mixture

3 large eggs lightly beaten and seasoned with salt
2 tbsp soy sauce use tamari for GF option
1 tbsp oyster sauce optional
1 tsp sesame oil
2 tbsp vegetable oil
1/2 cup frozen peas and carrots thawed
2 green onions chopped
1 clove garlic minced
1/2 tsp ginger minced

Seasoning

Salt and black pepper

Instructions

Prepare the ingredients: spread cooked rice to cool, beat eggs with salt.
Cook the eggs: scramble in oil until set, then set aside.
Sauté veggies: garlic, ginger, green onions, peas, and carrots.
Add the rice: stir-fry, then season with soy sauce, oyster sauce, and sesame oil.
Combine with eggs: add scrambled eggs, mix, season with salt and pepper, and serve.

Notes

Best served fresh. Store leftovers in the fridge for up to 3 days. Reheat before serving.

Nutrition

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