Egg Fried Rice
A quick and easy restaurant-style egg fried rice that uses leftover rice and can be customized with your favorite vegetables or proteins.
Ingredients
Main Ingredients
- 3 cups cooked white rice (day old rice) Using day-old rice is essential for best texture.
- 2 tablespoons oil For frying.
- 1 cup frozen peas and carrots (thawed) You can substitute with other vegetables.
- 1 onion, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 2 eggs, slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper to taste Add according to preference.
Instructions
Preparation
- On medium heat, add the oil in a large pan.
- Fry the scrambled eggs until they are cooked, then set aside.
- Add a little bit more oil to the pan and sauté the onion and garlic until they are fragrant.
- Add the peas and carrots to the pan and stir fry until they are tender.
- Add the cooked rice and soy sauce to the pan and mix everything together well.
- Add the fried eggs back into the pan and stir fry until everything is thoroughly heated.
- Season with ground black pepper to taste.
- Garnish with green onions if desired.
Notes
If you have leftovers, let the egg fried rice cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat on the stovetop or in the microwave. For variations, you can easily make this recipe vegetarian by omitting the eggs or adding tofu instead, or enhance it with cooked shrimp, chicken, or pork.