Craving a quick and delicious meal that will transport your taste buds straight to the heart of Chinese cuisine? Look no further! Our Easiest Egg Fried Rice recipe is not only simple to whip up but also bursting with flavor and satisfying textures. With just a handful of ingredients and a mere 25 minutes of your time, you'll be serving up a dish that rivals your favorite takeout. Whether you're a busy parent, a college student, or just someone looking to impress at dinner, this recipe is your ticket to culinary success. Dive in and discover how to create this delightful dish that’s perfect for any occasion!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Ensure rice is cooked and cooled beforehand. Day-old refrigerated rice works best as it's less sticky and separates easily.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Allow oil to become hot but not smoking.
- Crack eggs directly into the hot pan and quickly scramble them, breaking into small pieces. Cook for about 1-2 minutes until just set.
- Add mixed vegetables to the pan and stir-fry for 2-3 minutes until they are slightly tender and warm.
- Add cooled rice to the pan, breaking up any clumps with a spatula or wooden spoon. Spread rice evenly across the pan's surface.
- Pour soy sauce over the rice and vegetables, stirring continuously to ensure even distribution and prevent sticking.
- Continue cooking and stirring for 3-4 minutes, allowing rice to develop slight crispy edges and absorb the soy sauce flavor.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, enjoying the warm, flavorful fried rice straight from the pan.
Tips
- Use Day-Old Rice: For the best results, use rice that has been cooked and refrigerated for at least a few hours or overnight. This helps the grains firm up, making them less sticky and easier to fry.
- Heat is Key: Make sure your skillet or wok is adequately heated before adding the oil. This ensures that the eggs scramble quickly and the rice gets those desirable crispy edges.
- Prep Your Ingredients: Have all your ingredients ready before you start cooking. This will make the process smoother and help you avoid overcooking any components.
- Don’t Overcrowd the Pan: If you're making a larger batch, consider cooking in two batches to ensure even cooking and that everything gets a nice sear.
- Customize Your Veggies: Feel free to swap out the mixed vegetables with your favorites—bell peppers, broccoli, or snap peas work wonderfully too!
- Adjust the Soy Sauce: Depending on your taste preferences and the saltiness of your soy sauce, you can adjust the amount to suit your palate.
- Garnish for Freshness: Don’t skip the green onions! They add a fresh crunch and vibrant color that elevates the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 105mg
