Classic Egg Fried Rice with Vegetables
Classic Egg Fried Rice with Vegetables
Ingredients
- 2 cups cooked white rice, preferably day-old and chilled
- 2 large eggs, beaten
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil, divided
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 cup carrots, diced
- 1/4 cup frozen peas
- 2 green onions, sliced, white and green parts separated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, whisk together the beaten eggs with a pinch of salt and pepper. Set aside.
⏱️ 2 min
- 2
In another small bowl, combine the soy sauce and sesame oil. Set aside.
⏱️ 1 min
- 3
Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just cooked through, breaking them into small pieces. Remove the cooked eggs from the skillet and set aside.
⏱️ 3 min
- 4
Add the remaining 1/2 tablespoon of vegetable oil to the same skillet or wok. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the diced carrots to the skillet and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Add the day-old cooked rice to the skillet. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min
- 7
Stir in the frozen peas and the reserved scrambled eggs. Pour the soy sauce and sesame oil mixture over the rice. Toss everything together until well combined and the rice is evenly coated.
⏱️ 2 min
- 8
Season with additional salt and pepper to taste, if needed. Garnish with the green parts of the sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Egg Fried Rice with Vegetables
- 2 cups cooked white rice, preferably day-old and chilled
- 2 large eggs, beaten
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil, divided
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 cup carrots, diced
- 1/4 cup frozen peas
- 2 green onions, sliced, white and green parts separated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, whisk together the beaten eggs with a pinch of salt and pepper. Set aside.
⏱️ 2 min - 2
In another small bowl, combine the soy sauce and sesame oil. Set aside.
⏱️ 1 min - 3
Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just cooked through, breaking them into small pieces. Remove the cooked eggs from the skillet and set aside.
⏱️ 3 min - 4
Add the remaining 1/2 tablespoon of vegetable oil to the same skillet or wok. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the diced carrots to the skillet and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Add the day-old cooked rice to the skillet. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min - 7
Stir in the frozen peas and the reserved scrambled eggs. Pour the soy sauce and sesame oil mixture over the rice. Toss everything together until well combined and the rice is evenly coated.
⏱️ 2 min - 8
Season with additional salt and pepper to taste, if needed. Garnish with the green parts of the sliced green onions before serving.
⏱️ 1 min