Egg fried rice is a beloved classic that never fails to please. This simple yet delicious dish combines fluffy jasmine rice with tender scrambled eggs, savory veggies, and a flavorful sauce that will tantalize your taste buds. Whether you’re looking for a quick weeknight meal or a satisfying lunch option, this egg fried rice recipe is sure to become a favorite in your culinary repertoire. Let’s dive into the details of how to whip up this delightful dish in no time!
Ingredients:
- 3 cups cooked jasmine rice (leftover, cold rice works best)
- 1 tablespoon vegetable oil
- ¼ large Vidalia onion, chopped
- 2 cloves minced garlic
- 1 cup frozen peas and carrots
- 2 eggs
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce
- Green onion, for garnish
Directions:
- Prepare the Rice: Cook jasmine rice according to package directions and set aside. Alternatively, use leftover cold rice for added convenience.
- Sauté Veggies: In a large skillet or wok, heat vegetable oil over medium heat. Add chopped onion and minced garlic, and cook until the onions are soft, about 2-3 minutes. Stir occasionally to prevent burning. Add frozen peas and carrots and cook until partially thawed, about 1-2 minutes.
- Add Rice: Increase the heat to medium-high and add the cooked rice to the skillet. Cook for another 2-3 minutes until the rice is hot and starts to brown slightly.
- Scramble Eggs: Push the rice to the sides of the pan, creating a well in the center. Crack the eggs into the center of the pan and scramble them until cooked. Once cooked, mix the scrambled eggs into the rice.
- Add Sauce: In a small bowl, mix together soy sauce and sesame oil. Pour the sauce over the rice and stir until the rice is evenly coated.
- Garnish and Serve: Garnish the egg fried rice with chopped green onions for a pop of color and extra flavor. Serve hot and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 320 per serving
