Egg Fried Rice
A quick and easy recipe perfect for weeknight dinners, made with cooked rice, scrambled eggs, and mixed vegetables, all tossed in soy sauce.
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old rice for best texture.
- 2 pieces eggs Scrambled until fully cooked.
- 1 cup mixed vegetables (carrots, peas, corn) Can use fresh or frozen.
- 2 tablespoons soy sauce Adds flavor to the dish.
- 2 tablespoons oil For cooking.
- to taste Salt and pepper Adjust to preference.
- Green onions for garnish Optional, for presentation.
Instructions
Cooking Steps
- Heat oil in a pan over medium heat.
- Scramble the eggs until fully cooked, then remove them from the pan.
- In the same pan, add the mixed vegetables and stir-fry for a few minutes.
- Add the cooked rice and soy sauce, mixing well.
- Stir in the scrambled eggs and season with salt and pepper.
- Cook everything together for another few minutes until heated through.
- Garnish with chopped green onions if desired, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for about 1 month. Reheat in the microwave or on the stovetop.