Easy Chinese Egg Fried Rice
Whip up a takeout classic in just 20 minutes with this Easy Chinese Egg Fried Rice, a perfect choice for busy weeknight dinners or as a crowd-pleasing side dish. Using cold, day-old jasmine rice ensures the ideal texture for this quick stir-fry, while a medley of frozen peas and carrots, fragrant garlic, and savory soy sauce infuses each bite with bold, traditional flavors. Fluffy scrambled eggs and a drizzle of sesame oil add richness, while fresh green onions provide a pop of color and freshness. Ready in just a few simple steps, this versatile and budget-friendly recipe is a must-have for your repertoire. Enjoy it on its own or pair it with your favorite Chinese dishes for a complete meal!
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (day-old or chilled)
- 2 large Eggs
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 cup Frozen peas and carrots mix
- 2 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the cooked jasmine rice by ensuring it is cold and clump-free. Use a fork to gently separate the grains if necessary.
Crack the eggs into a small bowl, season with a pinch of salt and pepper, and whisk until well-beaten.
Mince the garlic cloves and set them aside. Slice the green onions, separating the white parts from the green tops.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the beaten eggs to the skillet and scramble them, cooking until just set. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and the white parts of the green onions and stir-fry for about 30 seconds until fragrant.
Add the frozen peas and carrots mix to the skillet and cook for 2-3 minutes until heated through.
Turn the heat to high and add the cold jasmine rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps and mixing well with the vegetables.
Drizzle the soy sauce and sesame oil over the rice, and continue to stir-fry, ensuring the rice is evenly coated.
Return the scrambled eggs to the skillet, breaking them into smaller pieces as you mix them into the rice.
Season with salt and black pepper to taste, then garnish with the green tops of the green onions.
Serve hot as a main dish or alongside your favorite Chinese-style dishes.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
