Simple Egg Fried Rice
This Simple Egg Fried Rice is a quick and easy dish that combines fluffy scrambled eggs with colorful vegetables and savory soy sauce. Perfect for using up leftover rice, it makes a satisfying meal in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup frozen peas and carrots, thawed
- 3 cups cooked rice, preferably leftover rice
- 2 tablespoons vegetable oil
- 4 large eggs, beaten
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs to a plate and set aside.
- Add the remaining tablespoon of vegetable oil to the skillet. Add the chopped onion and minced garlic, sautéing until the onions are soft and translucent.
- Increase the heat to high and add the cooked rice, peas, and carrots to the skillet. Stir-fry for a few minutes until the rice is heated through.
- Return the scrambled eggs to the skillet. Add the soy sauce and sesame oil, mixing well. Season with salt and pepper to taste. Stir in the green onions just before serving.
Nutrition
- Calories: 325
- Sugar: 2g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 370mg