Fried rice with egg
This classic Fried Rice with Egg recipe is a simple and satisfying dish, perfect for a quick lunch or dinner. Packed with flavor, it’s a crowd-pleaser that you can whip up in no time.
Instructions
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Scramble the Eggs
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Pour in the beaten eggs and scramble until fully cooked.
- Remove the scrambled eggs from the pan and set aside.
- Scramble the Eggs
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Pour in the beaten eggs and scramble until fully cooked.
- Remove the scrambled eggs from the pan and set aside.
- Sauté the Onion
- Add the remaining tablespoon of oil to the pan.
- Sauté the onion until translucent and just beginning to brown.
- Fry the Rice
- Increase the heat to high and add the cooked rice.
- Stir-fry for a few minutes to heat through.
- Add Vegetables
- Stir in the peas and carrots.
- Continue stir-frying for another 2 minutes.
- Season the Rice
- Drizzle soy sauce over the rice and mix well.
- Add the scrambled eggs back into the pan.
- Mix until the eggs are evenly distributed.
- Season with salt and pepper to taste.
- Garnish and Serve
- Garnish with sliced green onions before serving.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Rice Tip: Day-old rice is best for making fried rice as it's less sticky and easier to work with compared to fresh rice.
- Customization: Feel free to experiment with additional vegetables or protein sources like diced ham, shrimp, or tofu to suit your taste.
- Serving Suggestion: Garnish with extra green onions, bell peppers, mushrooms, bean sprouts, sesame seeds, or a drizzle of sesame oil for an authentic touch.
- Leftovers: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving again.
Ingredients
Scaled from 1 serving
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 2 cups cooked and chilled rice (preferably day-old)
- 1 small onion, finely chopped
- ½ cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- Pinch of salt and pepper, to taste
- 1 green onion, thinly sliced (for garnish)
- ½ cup cooked chicken, beef, shrimp, or tofu, diced (optional)