Egg Fried Rice

A quick, satisfying meal that transforms simple ingredients into a flavorful dish, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Base Ingredients

2 cups cooked rice day-old rice works best
2 eggs large eggs
1 cup mixed vegetables such as carrots, peas, and bell peppers

Seasoning and Oils

2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon sesame oil optional but recommended
Salt and pepper to taste

Garnish

Green onions for garnish

Method

Preparation

Heat the vegetable oil in a large frying pan or wok over medium heat.
Crack in the eggs and scramble them until they’re cooked through. Once done, remove them from the pan and set aside.
In the same pan, throw in the mixed vegetables, stir-frying them for about 3-4 minutes until they soften.

Cooking

Add the cooked rice along with the soy sauce and sesame oil. Stir everything together until well combined.
Return the scrambled eggs to the pan. Mix thoroughly, and season with salt and pepper to taste.
Garnish with chopped green onions before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 2g

Notes

Egg fried rice can be served on its own or paired with grilled chicken or beef for a complete meal. It’s best enjoyed freshly cooked, but leftovers can be stored in the fridge for 3-4 days or frozen for up to a month.

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