Easy Egg Fried Rice (Print Version)
# Ingredients:
01 -
3 cups (about 600 g) cooked white rice, preferably refrigerated overnight
02 -
2 tablespoons vegetable oil
03 -
1 cup (150 g) frozen peas and carrots, thawed
04 -
1 medium onion, finely chopped
05 -
1 tablespoon minced garlic (approximately 3 cloves)
06 -
2 eggs, lightly beaten
07 -
3 tablespoons soy sauce
08 -
Ground black pepper, to taste
# Instructions:
01 -
Heat oil in a large pan over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and onion turns translucent.
02 -
Add thawed peas and carrots to the pan. Stir-fry until vegetables are tender and evenly heated.
03 -
Lower heat to medium-low. Push the vegetable mixture to one side of the pan. Pour beaten eggs onto the other side and gently stir until fully cooked.
04 -
Add the cold cooked rice and soy sauce. Mix thoroughly with the vegetables and eggs to combine all ingredients evenly.
05 -
Increase heat to medium and stir-fry until the rice is heated through. Season with ground black pepper to taste. Serve hot, optionally garnished with sliced green onions.
# Notes:
01 -
Using cold, day-old rice prevents sticking and ensures a light, separate grain texture.