Egg fried rice – Page 2

Prepare the Rice: If possible, use leftover rice as it’s drier and less likely to get mushy. If using fresh-cooked rice, spread it on a baking sheet and let it cool to remove excess moisture.
Heat the Pan: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the mixed vegetables and cook until they’re tender, about 2-3 minutes. Push the vegetables to the side of the pan.
Scramble the Eggs: Pour the beaten eggs into the empty side of the pan. Allow the eggs to cook for about 1-2 minutes, stirring occasionally to scramble them until they’re just cooked through.
Combine Rice and Soy Sauce: Add the rice to the pan, mixing it with the eggs and vegetables. Pour in the soy sauce, stirring well to coat the rice evenly. Season with salt, pepper, and a pinch of sugar if desired.
Add Green Onions: Toss in the chopped green onions, reserving a few for garnish. Stir everything together for another 1-2 minutes, until the rice is hot and well-mixed.
Serve: Transfer the egg fried rice to a serving dish, garnish with extra green onions if desired, and enjoy!

Use Day-Old Rice: Leftover rice is less sticky, making it ideal for fried rice.
High Heat: Cook on medium-high heat for a good stir-fry texture.
Customize: Add protein like chicken, shrimp, or tofu for a heartier dish, or add extra vegetables for more variety.

Enjoy this quick and tasty egg fried rice as a meal on its own or as a side dish!