Egg Fried Rice Recipe
Ingredients:
3 cups cooked and chilled rice (preferably day-old)
3 large eggs
2 tbsp vegetable oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, corn, etc.)
3 green onions, chopped
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
Salt and pepper, to taste
Instructions:
Prepare the Ingredients:
If you haven’t already, cook the rice and let it cool. Cold rice works best for fried rice to prevent it from becoming mushy.
Beat the eggs in a small bowl and set aside.
Cook the Eggs:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set aside.
Cook the Aromatics and Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the mixed vegetables to the skillet and cook until tender, about 5-7 minutes.
Add the Rice and Seasonings:
Increase the heat to high. Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables until heated through, about 3-5 minutes.
Stir in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat the rice evenly with the sauces.
Combine Everything:
Add the scrambled eggs back to the skillet along with the chopped green onions. Stir to combine everything thoroughly. Season with salt and pepper to taste.
Serve:
Transfer the egg fried rice to a serving dish and enjoy hot. Garnish with additional chopped green onions if desired.
