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Egg Fried Rice

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Egg fried rice is a quick and satisfying meal, transforming leftover rice into a flavorful dish with eggs, veggies, and savory sauces. It’s perfect for a simple dinner or as a side dish.

Ingredients

3 cups cooked rice (preferably day-old)

3 large eggs

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional, for extra flavor)

1 teaspoon sesame oil

2 tablespoons vegetable oil

1/2 cup frozen peas and carrots, thawed

2 green onions, chopped

1 clove garlic, minced

1/2 teaspoon ginger, minced (optional)

Salt and black pepper, to taste

Instructions

  1. Prepare the ingredients: If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly—day-old rice works best because it’s less sticky. Beat the eggs in a small bowl and season lightly with salt.
  2. Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.
  3. Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic, ginger (if using), and green onions for 1–2 minutes until fragrant. Stir in the thawed peas and carrots, cooking for another 2 minutes.
  4. Add the rice: Increase the heat to high and add the cooked rice to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps and ensuring the rice is evenly heated through.
  5. Season and combine: Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to coat evenly. Return the scrambled eggs to the skillet, breaking them into smaller pieces and mixing them throughout the rice.
  6. Serve: Taste and adjust the seasoning with additional soy sauce or a pinch of salt if needed. Serve hot and enjoy!

Notes

Day-old rice works best as it’s drier and less sticky.

Feel free to add extra veggies like bell peppers, corn, or broccoli.

For a spicier version, add chili flakes, sriracha, or a diced fresh chili.

To make this dish vegan, skip the eggs and use tofu or chickpeas for protein.

For a gluten-free version, use tamari sauce instead of soy sauce and skip the oyster sauce or use a gluten-free version.

Nutrition

Find it online: https://chocolatecoveredamy.com/egg-fried-rice/