Description
A quick and delicious egg fried rice recipe that’s perfect for using up leftover rice.
Ingredients
Scale
For the Crust:
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 green onion, chopped
Instructions
1. Prepare the Crust:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Scramble the eggs until fully cooked, then remove from the wok and set aside.
- Add remaining oil to the wok and sauté garlic for 30 seconds until fragrant.
- Add frozen peas and carrots, stir-fry for 2 minutes until softened.
- Add the cooked rice, breaking up any clumps, and stir-fry for 3 minutes.
- Return the scrambled eggs to the wok and mix well.
- Season with soy sauce, sesame oil, and white pepper, stirring to combine.
- Garnish with chopped green onions before serving.
Notes
You can customize the seasonings to taste.