This easy fried rice with egg only uses a handful of ingredients, yet has all of the deliciousness of your favorite restaurant's fried rice.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Ingredients
4.5cupscooked cold white rice, 1.5 c uncooked
⅓cupsoy sauce, divided
1green onion, chopped
3eggs, beaten
1cupfrozen pea & carrot mixture
3tablespoonscanola oil, divided
1teaspoontoasted sesame oil
1.5cupscooked chicken, pork or shrimp, optional
Instructions
Heat a skillet or wok to medium-high heat. Add 1 tablespoon canola oil. When oil is warm, add the eggs and cook, scrambling. Remove to a platter and set aside.
Cook frozen pea and carrot mixture according to package directions until just barely cooked.*
In skillet or wok, heat to medium-high. Add 2 tablespoons canola oil.
When oil is hot, add cold rice and ¼ cup of soy sauce. Stir constantly with wooden spoon until rice is evenly coated in soy sauce and hot, adding more oil if necessary to prevent sticking.
Add meat/seafood (if using), cooked egg, chopped scallions, peas and carrots and sesame oil. Stir until everything is combined and hot.
Add more soy sauce to taste as needed. Serve immediately.
Notes
*I prefer to microwave the veggies so that they're just slightly undercooked, and can finish cooking quickly in the wok/skillet. My package said to microwave for 4-6 minutes, and I cooked for 3.5 minutes.*If you like spicy egg fried rice, drizzle sriracha over the fried rice before serving.