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