Classic Egg Fried Rice
A quick and savory stir-fried rice dish featuring fluffy eggs, crisp vegetables, and seasoned day-old jasmine rice.
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Ingredients
- 3 cups Day-old cooked jasmine rice
- 3 pieces Large eggs
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 1/2 cup Frozen peas and carrots
- 2 tablespoons Soy sauce
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon White pepper(optional)
- 1/2 teaspoon Salt(optional)
Instructions
- 1
Break up the cold, day-old rice with a fork or clean hands to ensure there are no large clumps.
- 2
Whisk the eggs in a small bowl with a pinch of salt and a teaspoon of oil.
- 3
Heat one tablespoon of oil in a wok or large skillet over medium-high heat and scramble the eggs until just set, then remove and set aside.
- 4
Add the remaining oil to the pan and sauté the minced garlic and white parts of the green onions for 30 seconds until fragrant.
- 5
Add the peas and carrots to the pan and stir-fry for 2 minutes until softened.
- 6
Increase heat to high, add the rice, and stir-fry for 3 minutes, pressing down to lightly toast the grains.
- 7
Pour the soy sauce and sesame oil over the rice, add the cooked eggs back in, and toss everything together until evenly coated.
- 8
Garnish with the green parts of the sliced onions and white pepper before serving immediately.
Nutrition per Serving
420
Calories
12g
Protein
58g
Carbs
15g
Fat
2g
Fiber
1g
Sugar
890mg
Sodium
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