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Quick and Easy Egg Fried Rice

Quick and Easy Egg Fried Rice: Your New Weeknight Hero

This Quick and Easy Egg Fried Rice provides uncomplicated comfort food that's perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 4 cups Cold, Cooked Rice Use day-old rice for best texture.
  • 2 tablespoons Vegetable Oil Substitute with sesame oil for deeper flavor.
  • 3 large Eggs Whisk until smooth for fluffiness.
  • 1 medium Onion Shallots can be used for milder taste.
  • 3 cloves Garlic Fresh garlic gives best flavor.
  • 1 tablespoon Ginger Use fresh for optimal results.
  • 2 cups Mixed Vegetables e.g., peas, carrots, frozen provides convenience.
  • 2 tablespoons Soy Sauce Adjust to avoid sogginess.
  • 1 teaspoon Sesame Oil A little goes a long way.
  • to taste Salt & Black Pepper Adjust to taste for optimal flavor.
  • 2 tablespoons Green Onions Fresh garnish for crunch.
Optional Add-ins
  • 1 cup Cooked Proteins e.g., Shrimp, Chicken, or Tofu.
  • to taste Chili Paste or Flaked Red Pepper For extra heat.

Equipment

  • Wok or Skillet

Method
 

Preparation
  1. Chop onion, garlic, and mixed vegetables. Whisk eggs until smooth and set aside.
  2. Ensure you have cold, cooked rice ready.
Cooking
  1. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
  2. Pour in beaten eggs and cook for 1-2 minutes until fluffy. Transfer to a plate.
  3. In the same skillet, add another tablespoon of oil and stir-fry chopped onions for 1 minute.
  4. Add minced garlic and grated ginger, stir for 30 seconds, then add mixed vegetables and cook for 2 minutes.
  5. Add cold rice, breaking up clumps, and stir-fry for 3-4 minutes until heated and slightly crispy.
  6. Drizzle soy sauce and sesame oil over the rice, tossing to combine.
  7. Stir in the scrambled eggs and chopped green onions, mixing until heated through.
  8. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in the fridge for up to 2 days or freeze for up to 3 months. Reheat in a skillet and avoid adding extra sauce to prevent sogginess.

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