10-Minute Egg Fried Rice
5min
10min
4
616
Chef's Note
Using day-old refrigerated rice is key for the best texture - freshly cooked rice tends to be too moist and sticky. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out a bit.
Tags
Ingredients
4 cups cooked white rice (day-old, refrigerated)
8 large eggs
2 cups frozen mixed vegetables (peas, carrots, corn)
4 stalks green onions
3 tablespoons soy sauce
4 tablespoons vegetable oil
1 teaspoon salt
Instructions
- 1
Slice 4 green onions, separating the white and green parts.
- 2
Beat 8 large eggs in a bowl with 1 teaspoon of salt.
- 3
Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over medium-high heat.
- 4
Add the beaten eggs and scramble until just cooked, about 2 minutes. Remove eggs and set aside.
- 5
In the same pan, add the remaining 2 tablespoons of vegetable oil.
- 6
Add the white parts of the green onions and stir for 30 seconds.
- 7
Add 2 cups of frozen mixed vegetables and stir-fry for 2 minutes until heated through.
- 8
Add 4 cups of day-old rice, breaking up any clumps with a spatula.
- 9
Pour 3 tablespoons of soy sauce over the rice and stir-fry for 2 minutes until everything is well combined and heated through.
- 10
Return the scrambled eggs to the pan and gently fold into the rice mixture.
- 11
Sprinkle the green parts of the green onions over the top and serve hot.
Nutrition Information (per serving)
616
39g
69g
21g
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