Egg Fried Rice
Easy Egg Fried Rice is loaded with tender veggies, fluffy scrambled egg, and perfectly seasoned rice, all in one pan. It's a fast, better-than-takeout dinner that comes together in just 20 minutes.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 large eggs whisked lightly
- 5 tablespoons butter divided
- 1 small onion diced
- 2 garlic cloves minced
- 1 cups frozen peas and carrots thawed
- 1 cup frozen corn thawed
- 4-5 cups day-old white rice fully cooked and chilled
- 3 tablespoons low sodium soy sauce more or less, to taste
- 1/2 teaspoon freshly cracked black pepper more or less, to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Heat a wok or large, deep skillet over medium-high heat and add 1 tablespoon olive oil. Whisk the eggs, add them to the pan, and cook, stirring often, until set. Transfer to a plate.
- Add another tablespoon of olive oil and 1 tablespoon butter to the pan. Add the onion and cook until translucent, about 2 minutes, stirring often to avoid burning.
- Stir in the garlic and cook for 30 seconds. Add 1 tablespoon butter and the vegetables, and cook until heated through.
- Add the remaining 3 tablespoons butter to the center of the pan, then add the cold rice. Toss with the vegetables, breaking up any clumps as you go.
- Press the rice down into the pan and let it sit 1 to 2 minutes, until you hear popping. Stir, then repeat a few times for crispy bits throughout.
- Stir the eggs back in and toss to combine. Remove from heat, then stir in the soy sauce and black pepper to taste.
- Garnish with sesame seeds and sliced green onions and serve immediately.
Notes
- Rice matters most. Day-old, chilled rice fries up light and separate. Fresh rice holds too much moisture and can turn mushy.
- No day-old rice? Cook fresh rice, spread it on a baking sheet to dry, and chill for 30 minutes before frying.
- Butter for flavor. Butter gives the best flavor, but olive or canola oil works if you prefer.
- Make it vegetarian. Skip the egg and add extra veggies like bell peppers, bean sprouts, or broccoli.
- Add a protein. Use the same method with cooked chicken, pork, ham, or bacon.
- Rice swaps. Cooked basmati, brown rice, or quinoa can stand in for white rice.
- Storage. Refrigerate airtight for 3 to 4 days or freeze up to 3 to 4 months. Reheat covered with a damp paper towel.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 354mg | Potassium: 204mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2545IU | Vitamin C: 6.4mg | Calcium: 40mg | Iron: 1.2mg
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