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Easy Flavor-Packed Egg Fried Rice

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A quick and easy homemade egg fried rice recipe that is forgiving, packed with flavor, and perfect for any occasion. Made with simple ingredients and cooked to fluffy perfection.

Ingredients

Scale
  • 3 cups day-old cooked white rice (about 600g)
  • 3 large eggs, lightly beaten
  • 2 tablespoons vegetable oil (canola, sunflower, or 1 tablespoon sesame oil for nuttier flavor)
  • 3 tablespoons soy sauce (low-sodium optional)
  • 1 tablespoon oyster sauce (optional, omit for vegetarian)
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • Salt to taste (about ¼ teaspoon)
  • Black pepper to taste

Instructions

  1. Prepare your rice: Ensure rice is cold and separated. Break apart any clumps gently with fingers or fork (about 5 minutes).
  2. Beat the eggs: Lightly beat eggs with a pinch of salt in a bowl and set aside.
  3. Heat the pan: Place skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat; heat until hot but not smoking.
  4. Cook the eggs: Pour in beaten eggs and let sit for about 20 seconds until edges set. Gently scramble until soft and slightly runny but cooked through. Transfer eggs to a plate and set aside (2-3 minutes).
  5. Sauté aromatics and veggies: Add remaining 1 tablespoon oil to pan. Add minced garlic and cook until fragrant, about 30 seconds. Add frozen peas and carrots and cook 2-3 minutes until heated through.
  6. Add the rice: Increase heat to high. Add cold rice, breaking up clumps with spatula. Stir-fry 4-5 minutes until rice is heated evenly and slightly toasted.
  7. Season the rice: Pour in soy sauce and oyster sauce (if using). Stir quickly and thoroughly to coat rice evenly. Taste and adjust salt or soy sauce as needed.
  8. Return eggs to pan: Add scrambled eggs and sliced green onions. Fold gently to combine without breaking eggs. Cook another minute to meld flavors.
  9. Final touches: Taste and add black pepper as desired. Remove from heat.
  10. Serve immediately: Enjoy fresh and hot.

Notes

Use day-old rice for best texture; fresh rice should be chilled for at least an hour. Cook eggs separately to keep them soft and fluffy. Use high heat to get slight crispness without burning. Add soy sauce gradually to avoid soggy or salty rice. Leftovers keep well for up to 3 days; reheat with a sprinkle of water and cover to maintain moisture.

Nutrition

Keywords: egg fried rice, easy fried rice, homemade fried rice, quick dinner, simple recipe, Asian cuisine, stir-fry, weeknight meal

Find it online: https://siennaspoon.com/easy-flavor-packed-egg-fried-rice-recipe-how-to-make-the-best-homemade-fried-rice-at-home/