Ingredients
-
3 cups day-old rice
-
2 large eggs, beaten
-
1/2 cup peas
-
1/2 cup diced carrots
-
2 tablespoons soy sauce
-
1 tablespoon sesame oil (optional)
-
2 tablespoons vegetable oil
-
1/4 cup green onions, chopped
-
1/2 teaspoon garlic powder (optional)
-
Salt and pepper, to taste
Instructions
-
-
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
-
Add the beaten eggs to the pan and scramble until cooked through. Set aside.
-
Add the remaining oil to the pan, then stir-fry the peas and carrots for 2-3 minutes until tender.
-
Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes.
-
Add soy sauce, sesame oil, and garlic powder (if using), and stir to combine.
-
Return the scrambled eggs to the pan and mix everything together.
-
Season with salt and pepper to taste, and garnish with green onions before serving.
-
Notes
-
For extra protein, you can add shrimp, chicken, or tofu.
-
Use cold, day-old rice for the best texture. Fresh rice can become too sticky when fried.
-
For a spicier version, add chili flakes or sriracha sauce to the stir-fry.
-
You can add any other vegetables like bell peppers, corn, or mushrooms for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Stir-frying
- Cuisine: Asian (Chinese)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 250 kcal per serving
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Egg fried rice, quick fried rice, fried rice recipe, easy fried rice, homemade fried rice