Easy Egg Fried Rice Happily From Scratch from www.ericajulson.com
Description
Fried rice is a popular dish around the world, and for good reason. It's easy to make, versatile, and delicious. In this recipe, we'll show you how to make an easy vegetable fried rice with egg that's perfect for a quick and satisfying weeknight dinner. This dish is packed with vegetables, protein, and flavor, making it a healthy and satisfying option. Plus, it's a great way to use up leftover rice and vegetables in your fridge.
Prep Time
Preparation time for this recipe is around 15 minutes. This includes chopping vegetables, whisking eggs, and preparing the ingredients.
Cook Time
Cooking time for this recipe is around 20 minutes. This includes cooking the rice, stir-frying the vegetables and eggs, and combining everything together.
Ingredient
- 3 cups cooked rice (preferably day-old rice) - 2 tablespoons oil - 2 cloves garlic, minced - 1 small onion, chopped - 1 cup mixed vegetables (carrots, peas, corn, and bell peppers) - 2 eggs, whisked - 2 tablespoons soy sauce - Salt and pepper to taste
Equipment
- Wok or large skillet - Rice cooker or pot to cook rice - Chopping board and knife - Mixing bowl and whisk
Method
1. Heat oil in a wok or large skillet over medium-high heat. 2. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant. 3. Add mixed vegetables and stir-fry for another 2-3 minutes until tender. 4. Push the vegetables to one side of the wok and add the whisked eggs to the other side. Scramble the eggs until cooked through. 5. Add the cooked rice to the wok and stir-fry everything together for 2-3 minutes. 6. Add soy sauce, salt, and pepper to taste. Stir-fry for another minute until everything is well combined. 7. Serve hot and enjoy!
Notes
- To make this recipe vegan or vegetarian-friendly, simply omit the eggs or replace them with tofu or tempeh. - You can use any combination of vegetables you like. Just make sure to chop them into small, bite-sized pieces for even cooking. - Leftover rice works best for this recipe because it's firmer and less sticky than freshly cooked rice. If you don't have day-old rice, you can also spread freshly cooked rice out on a baking sheet and let it cool in the fridge for a few hours before using.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - Calories: 315 - Fat: 10g - Carbohydrates: 48g - Protein: 9g - Fiber: 3g
Recipe Tips
- Make sure your wok or skillet is hot before adding the oil and ingredients. This will help prevent sticking and ensure even cooking. - Use a wooden spoon or spatula to stir-fry the rice and vegetables. This will help prevent the rice from breaking apart and becoming mushy. - Don't be afraid to adjust the seasoning to your liking. Add more soy sauce, salt, or pepper as needed.
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