Egg Fried Rice Easy
Transform your weeknight meals with this "Egg Fried Rice Easy" recipe—a quick, flavorful dish that brings restaurant-quality stir-fry to your own kitchen in just 25 minutes! Featuring fluffy cooked white rice, scrambled eggs, and vibrant vegetables like carrots, peas, and green onions, this recipe is perfectly seasoned with soy sauce, sesame oil, and a touch of garlic for an irresistible umami flavor. Whether you're looking for a simple side dish or a satisfying main course, this one-pan recipe is as versatile as it is delicious. Ideal for using up leftover rice, this easy egg fried rice is sure to become your go-to for family dinners or last-minute cravings. Don't forget to garnish with extra green onions for a fresh, flavorful finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked white rice
- 2 Eggs
- 2 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 Garlic cloves, minced
- 3 stalks Green onions, chopped
- 1 Carrot, diced
- 0.5 cups Frozen peas
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper (optional)
Instructions
Prepare 3 cups of cooked rice and ensure it is completely cooled to room temperature for better frying.
Chop the green onions, dice the carrot, and mince the garlic. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet and scramble them, stirring continuously for about 1-2 minutes until just cooked. Remove the scrambled eggs from the skillet and set them aside.
Add the remaining 1 tablespoon of vegetable oil into the skillet, then sauté the minced garlic for about 30 seconds until fragrant.
Add the diced carrot and frozen peas to the skillet. Cook for about 2-3 minutes until the vegetables soften slightly.
Increase the heat to high and add the cooled rice to the skillet. Stir-fry the rice for 2-3 minutes, breaking up any clumps with a spatula.
Push the rice to one side of the skillet and pour the soy sauce and sesame oil over it. Stir quickly to evenly distribute the sauces.
Add the scrambled eggs back to the skillet, along with the chopped green onions. Toss everything together for about 1-2 minutes.
Season with salt and white pepper (if using). Taste and adjust seasoning if needed.
Remove the skillet from heat and serve the egg fried rice immediately while hot.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1092 mg | 23% | |
*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.
