Easy Egg Fried Rice
Easy Egg Fried Rice is a super quick recipe made with long grain white rice, carrots, peas, onions and scrambled eggs with a light soy sauce glaze. Perfect for busy weeknights and even better than take-out.
Servings: 4 Servings
Calories: 143kcal
Ingredients
- 3 cups leftover cooked rice we like long grain white rice, brown rice or jasmine rice are great substitutes4
- 1/4 cup butter divided
- 1 large carrot peeled and diced
- 1/2 cup peas fresh or frozen
- 3 green onions thinly sliced, green and white parts, separated
- 4 cloves minced garlic
- 3 tablespoons light soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt optional
- 1 teaspoon pepper optional
Instructions
- Beat the eggs in a bowl.
- Melt butter in a large skillet over medium heat.
- Add eggs to the skillet and soft scramble the eggs.
- Remove from the pan and set aside.
- Add more butter to the skillet along with the diced carrots, white parts of the green onions, garlic and peas. Cook, stirring occasionally over medium heat until vegetables are softened.
- Add the cooked rice to the skillet and mix to combine.
- Next, add soy sauce and sesame oil, mixing well. Cook, stirring about every 2 minutes until rice just starts to crisp.
- Stir in scrambled eggs. Taste and season with salt and pepper. Remove from heat.
- Garnish with green onion tops and serve immediately.
Notes
Storage: Store leftover egg fried rice in an airtight container in the refrigerator up to 3 days.
Reheat: Add fried rice to a skillet with a little butter or oil and cook over medium heat, stirring often until heated through.
If you don't have leftover rice, make a fresh batch. Spread it onto a rimmed baking sheet and pop it in the freezer for about 30 minutes. Let it sit at room temperature for about another hour to dry.
More Add-Ins: Pineapple chunks, zucchini and bell peppers.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1075mg | Fiber: 2g | Sugar: 2g