Description
This easy egg fried rice is fluffy, flavorful, and made with simple pantry staples. A quick stovetop meal perfect for busy days. It is a fast, comforting dish that comes together with minimal prep.
Ingredients
- 3 cups cooked long grain white rice cold
- 3 large eggs
- 2 tablespoons olive oil divided
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas and carrots
- 2 green onions sliced
Instructions
- Break up the cold rice with clean hands or a fork so the grains separate.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add eggs and scramble gently until just set, then transfer to a plate.
- Add remaining olive oil to the skillet.
- Stir in rice and spread into an even layer.
- Cook 4 to 5 minutes, stirring occasionally, until warmed and lightly toasted.
- Add peas and carrots and cook 2 minutes until heated through.
- Return eggs to the skillet and stir to combine.
- Season with salt and black pepper.
- Remove from heat and top with green onions before serving.
Notes
- Use cold, day-old rice for the best texture in fried rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian