Easiest Egg Fried rice
Egg Fried Rice
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 4
INGREDIENTS
4 large eggs, divided
2 tablespoons olive oil, divided
*1 cup diced red onion (about 1 small onion)
1 1/3 cups frozen mixed vegetables, thawed
3 stalks of scallions, sliced
4 cups cooked brown jasmine rice
2 tablespoons soy sauce (use tamari if gluten free)
1 teaspoon toasted sesame oil (optional)
INSTRUCTIONS
Crack 3 eggs into a small bowl and beat them together.
Beat the last egg in a separate bowl.
Heat a large sauté pan or a wok with 1/2 tablespoon of the olive oil over
medium-high heat. Once the pan is hot, add the 3 beateneggs and scramble
them for about a minute. Transfer the eggs to a dishand turn off the heat.
Wipe off the pan or wok with a kitchen towel.
Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over
medium-high heat. Add the onionsand cook them for about 2 minutes,
stirring constantly. Add the mixed vegetablesand scallions and cook for
another minute.
I like to save some of the scallions (the dark green part) for garnish.Add
the cooked rice into the pan or wok andcook for a few minutes, until the
rice is heated through. If you have large clumps of rice, break them apart
with the back of your spatula. Pour the singlebeaten egg over the rice and
stir to coat the rice with the egg. Cook for another minute.
Add the soy sauce and sesame oil (if using) and stir to distribute the sauces.
Add the 3 scrambled eggs and stir to mix again. Serve immediately.
NOTES
NUTRITION
Amount per serving:
Calories: 404,
Total Fat 14.5g,
Saturated Fat: 3g,
Cholesterol: 186mg,
Sodium: 530mg,
Total Carbohydrate: 55.2g,
Dietary Fiber: 5.8g,
Sugar: 2.2g,
Protein 13g
*I used red onion mainly for color. You can use yellow or white onions instead.
*I love the nutty flavor that toasted sesame oil adds to dishes, which is why I
included it in the recipe.Not everyone likes sesame oil. You can still make a
tasty fried rice without the sesame oil, so feel free to omit it.
*And aloso I like chunks of egg in my fried rice, which is why I scrambled
3 eggs separately. If you are feeling lazy, scramble all the eggs
with the vegetables before you add the rice to the pan.
You don’t want to add all 4 eggs after the rice is in the pan because
you’ll likely end up with soggy fried rice,and no one likes that.
You want to cook the rice at a pretty high temperature.
This prevents the fried rice from being mushy. I can get quite a big
flame on my stove at a medium-high heat, but some of you may need to
turn the heat to high.
Author: Sumaiya Mredha
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