Description
A quick and savory breakfast fried rice packed with fluffy eggs, crispy rice, and simple seasonings—perfect for a hearty start to the day or a fast meal anytime.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 3 eggs
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas and carrots (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium heat.
- Add the minced garlic and cook briefly until fragrant.
- Push the garlic to one side and crack the eggs into the pan. Scramble until just set, then remove and set aside.
- Add the remaining oil to the pan if needed, then add the cooked rice, breaking up any clumps.
- Cook the rice for a few minutes, allowing it to become slightly crispy.
- Stir in soy sauce, sesame oil, salt, and black pepper.
- Add the peas and carrots (if using) and cook until heated through.
- Return the scrambled eggs to the pan and mix everything together.
- Add chopped green onions, stir well, and serve immediately.
Notes
- Day-old rice works best for a non-mushy texture.
- Use a hot pan and enough oil to prevent sticking.
- Customize with vegetables like spinach, mushrooms, or bell peppers.
- Add protein such as ham, turkey, or tofu if desired.
- Top with a fried egg for extra richness.
- Store leftovers in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of oil or water for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 185 mg
