Egg Fried Rice
Ingredients:
2 cups cooked rice (preferably cold)
2 tbsp vegetable oil
3 large eggs, beaten
1 small onion, chopped
2 cloves garlic, minced
½ cup frozen peas and carrots
2 tbsp soy sauce
1 tsp sesame oil
2 green onions, sliced
Salt and pepper to taste
Directions:
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked, then remove from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the onion and garlic for 2-3 minutes, until softened and fragrant.
Fry the Rice: Add the cold, cooked rice to the skillet along with the peas and carrots. Stir-fry for 5 minutes, breaking up any clumps of rice.
Combine and Season: Return the cooked eggs to the skillet, add soy sauce, sesame oil, and green onions. Stir everything together until well combined and heated through. Season with salt and pepper to taste.
Serve: Serve hot as a side or main dish.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Kcal: 280 kcal | Servings: 4 servings
