Description
A classic, quick, and satisfying dish that transforms simple leftover rice and eggs into a deliciously flavorful meal. Perfect for weeknights or when you want a fuss-free yet comforting plate. This egg fried rice is fluffy, savory, and customizable, making it a versatile staple in any kitchen.
Ingredients
Scale
- 3 cups day-old cooked white rice
- 2 large eggs
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely minced
- 3 green onions, sliced (separate white and green parts)
- 2 tablespoons soy sauce (light or dark)
- Salt and black pepper, to taste
- Optional: 1/2 cup mixed vegetables (peas, diced carrots)
- Optional: 1 teaspoon toasted sesame oil
Instructions
- Beat eggs with a pinch of salt in a bowl.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
- Pour in eggs and scramble gently until just set. Remove eggs and set aside.
- Add remaining oil and sauté garlic and white parts of green onions for 30 seconds.
- Add rice, breaking up clumps, and stir-fry to coat in oil and aromatics.
- Pour soy sauce evenly over rice and stir well. Add salt and pepper to taste.
- Stir in optional vegetables and cook until tender.
- Return eggs to the pan, fold gently into rice.
- Sprinkle green parts of green onions and drizzle sesame oil if using. Stir once more.
- Serve immediately while hot.
Notes
Use day-old rice for best texture.
Adjust soy sauce and seasoning gradually to avoid oversalting.
High heat ensures a better stir-fry and prevents sogginess.
Feel free to add your favorite protein or vegetables to customize.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main or side Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280