Description
A quick and delicious egg fried rice recipe that’s perfect for a fast weeknight dinner or a satisfying lunch. Ready in just 20 minutes!
Ingredients
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- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 large eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté garlic and mixed vegetables for 2-3 minutes until tender.
- Add the cooked rice and stir-fry for 3-4 minutes, breaking up any clumps.
- Return the scrambled eggs to the pan and mix well.
- Add soy sauce, oyster sauce (if using), and sesame oil. Stir to coat all ingredients evenly.
- Season with salt and pepper to taste. Add green onions and stir briefly.
- Serve hot and enjoy!
Notes
- Use cold, day-old rice for best texture.
- Add cooked chicken, shrimp, or tofu for extra protein.
- Adjust seasoning to taste or add chili flakes for heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg