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Egg Fried Rice

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  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Something quick with eggs

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat vegetable oil in a large skillet or wok over medium heat.
  2. 2.Add chopped onion and diced carrot to the skillet. Cook until vegetables are tender.
  3. 3.Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
  4. 4.Add the cooked rice and thawed peas to the skillet. Stir to combine everything.
  5. 5.Pour soy sauce over the rice mixture. Season with salt and black pepper. Stir well to coat everything evenly.
  6. 6.Cook for another 2-3 minutes, stirring occasionally, until heated through.
  7. 7.Remove from heat and garnish with sliced green onions.
  8. 8.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightUse day-old cooked rice for best results, as it will be less sticky.
  • chevron_rightFeel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
  • chevron_rightFor a spicy kick, add a dash of sriracha or chili flakes to the rice.
  • chevron_rightServe with a side of soy sauce or hot sauce for extra flavor.