Easy Fried Rice
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.
- 4.5 c cooked cold white rice, 1.5 c uncooked
- 1/3 c soy sauce, divided
- 1 green onion, chopped
- 3 eggs, beaten
- 1 c frozen pea & carrot mixture
- 3 tbsp canola oil, divided
- 1 tsp toasted sesame oil
- 1.5 c cooked chicken, pork or shrimp, optional
Heat a skillet or wok to medium-high heat. Add 1 tbsp 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 tbsp canola oil.
When oil is hot, add cold rice and 1/4 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.
*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.
Calories 572kcal (29%)Carbohydrates 115g (38%)Protein 15g (30%)Fat 3g (5%)Saturated Fat 1g (6%)Cholesterol 81mg (27%)Sodium 759mg (33%)Potassium 276mg (8%)Fiber 3g (13%)Sugar 1g (1%)Vitamin A 325IU (7%)Vitamin C 10.1mg (12%)Calcium 60mg (6%)Iron 2.2mg (12%)