Description
A quick and comforting egg fried rice recipe using day-old rice, eggs, and frozen mixed vegetables.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon garlic salt (optional)
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (frozen peas, carrots, corn mix)
- Chopped green onions for garnish
Instructions
- Heat a large skillet or wok over medium heat and add the vegetable oil.
- Add the mixed vegetables and stir-fry until they’re tender and bright — about 2–3 minutes.
- Push the vegetables to one side and crack in the eggs, scrambling them quickly until set.
- Add the cooked rice, breaking up clumps and mixing everything evenly.
- Pour the soy sauce and garlic salt over the rice, stirring thoroughly to coat.
- Let the rice sit undisturbed for 30–60 seconds, then stir again, repeating once or twice to develop a slight crisp — about 2–3 minutes total frying.
- Taste and adjust seasoning before removing from heat and garnishing with chopped green onions.
Notes
For lower sodium, use low-sodium soy sauce. Fresh vegetables can replace frozen but may require longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian