Quick and Easy Egg Fried Rice Recipe
This Quick and Easy Egg Fried Rice recipe is a flavorful and satisfying dish made with day-old rice, scrambled eggs, mixed vegetables, and a savory blend of soy sauce and sesame oil. Perfect for a speedy weeknight meal, it’s packed with delicious textures and vibrant flavors that come together in a simple wok or skillet stir-fry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup chopped green onions
- 1/2 cup mixed vegetables (peas, carrots, and corn)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (optional)
Instructions
- Prepare the Ingredients: Use cold, cooked rice for the best texture to avoid mushiness. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 minutes. Chop the onion, green onions, and mixed vegetables. Whisk the eggs until smooth and have all ingredients ready as cooking moves quickly.
- Scramble the Eggs: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and coat the pan. Pour in the beaten eggs and let set for a few seconds. Stir gently to form soft curds and cook until just done. Transfer eggs to a plate and set aside.
- Sauté the Vegetables: In the same pan, add remaining 1 tablespoon vegetable oil. Add diced onions and stir-fry for about 1 minute until fragrant. Add minced garlic and ginger, stirring constantly to avoid burning. Add mixed vegetables and cook for 2 more minutes, stirring occasionally.
- Fry the Rice: Add the cooked rice to the pan, breaking up clumps with a spatula. Stir thoroughly to combine ingredients evenly. Let the rice cook for a couple of minutes, occasionally stirring, to develop slight crispness.
- Season the Rice: Drizzle soy sauce and sesame oil over the rice and stir well. Sprinkle salt and black pepper, adjust seasoning to taste. Continue stirring until rice absorbs flavors and gains a rich color.
- Add the Eggs Back: Return the scrambled eggs to the pan, breaking them up as you mix into the rice. Stir in chopped green onions for freshness and crunch.
- Serve and Enjoy: Once everything is well combined and heated through, remove from heat. Serve hot, optionally garnished with extra green onions or a drizzle of chili oil. Pair with stir-fried vegetables or your choice of protein for a complete meal.
Notes
- Using day-old or thoroughly chilled rice prevents mushy fried rice by reducing excess moisture.
- Feel free to customize the vegetables based on what you have on hand, such as bell peppers or snap peas.
- Adjust soy sauce quantity to control saltiness according to preference or dietary needs.
- For added heat, drizzle chili oil or sprinkle red pepper flakes when serving.
- Make sure to cook eggs gently; overcooking will make them dry and less tender.
- Maintain medium-high heat to get that desirable slight crisp texture on the rice.
Keywords: egg fried rice, quick fried rice, easy fried rice, vegetable fried rice, weeknight dinner, Asian recipe, simple egg rice
