Description
This Restaurant Style Egg Fried Rice is quick, easy, and packed with flavor! Made with day-old rice, scrambled eggs, and a simple stir-fry of peas, carrots, and soy sauce, this fried rice recipe is a delicious side dish or a complete meal. Perfect for busy weeknights or as a tasty companion to your favorite Asian dishes
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old rice)
- 2 tablespoons oil
- 1 cup frozen peas and carrots (thawed)
- 1 onion, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 2 eggs, slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper to taste
- Green onions for garnish (optional)
Instructions
- Heat Oil & Fry Eggs: On medium heat, add 1 tablespoon of oil in a large pan or wok. Add the slightly beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Saute Onions & Garlic: In the same pan, add another tablespoon of oil. Saute the chopped onion and minced garlic until fragrant.
- Add Peas & Carrots: Add the thawed peas and carrots and stir-fry for a few minutes until tender.
- Stir Fry Rice & Soy Sauce: Add the cooked rice to the pan along with the soy sauce. Stir everything together, breaking apart any clumps of rice.
- Combine Eggs & Season: Add the scrambled eggs back into the pan, stir-frying until everything is well combined and heated through.
- Season & Garnish: Add ground black pepper to taste and garnish with green onions if desired. Serve hot and enjoy!
Notes
- Day-old rice works best as it’s drier and doesn’t get mushy during stir-frying.
- You can add other vegetables like bell peppers, corn, or broccoli for more variety.
- If you prefer a more savory taste, add a dash of sesame oil or extra soy sauce.
Nutrition
- Serving Size: 1 plate (1/4 of the recipe)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg