Easy Egg Fried Rice Recipe

This Easy Egg Fried Rice is a quick and delicious way to use up leftover rice, and it’s packed with flavor! It’s a perfect side dish or a light meal that comes together in less than 15 minutes. With fluffy eggs, vegetables, and a savory sauce, this fried rice is a family favorite!

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Why You’ll Love This Recipe

Quick and Easy – Ready in just 15 minutes!
Perfect for Leftovers – Great way to use up leftover rice.
Customizable – Add any veggies or protein you like.
Fluffy and Flavorful – A perfect balance of savory, slightly sweet, and umami flavors.

Ingredients:

• 3 cups cooked rice (preferably cold, day-old rice works best)
• 2 large eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn, etc.)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for added umami)
• 1 tablespoon sesame oil (or vegetable oil)
• 2 teaspoons garlic, minced
• 1 small onion, diced
• 1 tablespoon green onions, sliced (for garnish)
• Salt and pepper to taste

How to Make Easy Egg Fried Rice:

Step 1: Prepare the Ingredients

1. If you don’t have leftover rice, cook your rice ahead of time and let it cool in the fridge. Cold rice works best because it’s less sticky and fries up better.
2. Beat the eggs in a small bowl and set aside.
3. Dice the onion and mince the garlic.

Step 2: Cook the Eggs

4. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
5. Once the oil is hot, pour in the beaten eggs. Scramble them until fully cooked, then remove from the skillet and set aside.

Step 3: Sauté the Vegetables

6. In the same skillet, add 1 tablespoon of oil and sauté the diced onion and minced garlic for 1-2 minutes, until fragrant.
7. Add the mixed vegetables (frozen or fresh) and cook for another 2-3 minutes until they’re tender.

Step 4: Stir-Fry the Rice

8. Add the cold, cooked rice to the skillet, breaking it up with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.

Step 5: Add the Soy Sauce and Eggs

9. Pour the soy sauce and oyster sauce (if using) over the rice and stir well to coat. Taste and adjust the seasoning with salt and pepper if needed.
10. Add the cooked eggs back into the skillet and stir to combine with the rice.

Step 6: Garnish and Serve

11. Garnish with sliced green onions and serve hot!

Serving Suggestions:

• Main Dish – Serve as a simple and satisfying main dish with a side of protein, like grilled chicken or shrimp.
• Side Dish – This makes an excellent side dish to accompany stir-fries, grilled meats, or Asian-inspired dishes.
• With Extra Heat – Add chili flakes or a drizzle of hot sauce for some spice.

Tips for the Best Egg Fried Rice:

Cold Rice – Using day-old rice is key to getting the right texture. Fresh rice can become mushy when fried.
High Heat – Fry the rice over medium-high heat to get that signature crispy texture.
Customize – Feel free to add other vegetables like bell peppers, broccoli, or mushrooms.
Use a Wok – If you have one, a wok helps distribute the heat evenly and gives the rice that nice charred flavor.

Storage Instructions:

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat – Reheat in the microwave or in a hot skillet to restore the texture. Add a splash of water to prevent drying out.

Recipe Overview:

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Chinese-American

Nutritional Information (Per Serving):

Calories: 250 | Protein: 8g | Carbohydrates: 34g | Fat: 10g | Fiber: 2g | Sodium: 850mg

This Easy Egg Fried Rice is quick, simple, and perfect for busy nights! It’s delicious on its own or as a side to your favorite protein, and it’s fully customizable to your taste!

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