🍳 Egg Fried Rice

 

🍳 Egg Fried Rice

Ingredients (Serves 2–3):

• 3 cups cooked rice (best if day-old and chilled)

• 2 Tbsp vegetable oil (or sesame oil for extra flavor)

• 1 small onion, diced

• 1 cup frozen peas and carrots mix (or any veggies you like)

• 2–3 large eggs, lightly beaten

• 3 Tbsp soy sauce (to taste)

• 1 Tbsp oyster sauce (optional, for depth)

• 1 tsp sesame oil (for finishing)

• 2 green onions, sliced

• Salt and black pepper, to taste

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Instructions:

1. Prep Rice

   • Break up clumps of rice with your hands or a fork so it’s loose and ready to fry.

2. Cook Veggies

   • Heat 1 Tbsp oil in a large skillet or wok over medium-high heat.

   • Add diced onion, peas, and carrots. Stir-fry 3–4 minutes until softened.

3. Scramble Eggs

   • Push veggies to one side of the pan. Add ½ Tbsp oil, then pour in beaten eggs.

   • Scramble until just set, then mix eggs into veggies.

4. Fry Rice

   • Add remaining oil, then toss in the rice. Stir-fry for 4–5 minutes, breaking up any clumps, until hot and lightly toasted.

5. Season

   • Stir in soy sauce and oyster sauce (if using).

   • Add sesame oil and green onions.

   • Taste and adjust with more soy sauce, salt, or pepper if needed.

6. Serve

   • Dish up hot, optionally topped with extra green onions or a fried egg on top.

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⏱ Total Time: 15 minutes
🥢 Great with: leftover rotisserie chicken, shrimp, or tofu mixed in