Ingredients
Scale
- 2 cups cooked rice, cooled
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup frozen peas and carrots mix
- 1 green onion, thinly sliced
- 1 teaspoon vegetable oil
- Pinch of white pepper
Instructions
- Step 1: Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Step 2: Crack eggs into the skillet and scramble until cooked through. Remove eggs from the skillet and set aside, roughly chopping them into bite-sized pieces.
- Step 3: Add sesame oil to the skillet. Add the frozen peas and carrots mix and cook for 2-3 minutes, until heated through.
- Step 4: Add the cooked rice to the skillet and break it up with a spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
- Step 5: Add the cooked egg back to the skillet. Pour in the soy sauce and sprinkle with white pepper. Stir well to combine all ingredients and coat the rice evenly.
- Step 6: Garnish with sliced green onions before serving. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- For best results, reheat the egg fried rice in a skillet over medium heat, adding a splash of water or oil to prevent sticking.
- Serve this quick fried rice as a flavorful side dish to grilled chicken or shrimp for a complete meal.
- Don't overcrowd the pan when stir-frying the rice; working in batches ensures it gets nicely toasted and doesn't become mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American