Switch up the vegetables in this versatile rice and egg dish and you’ll enjoy endless variations. It’s simple and delicious fare that cooks up quickly and makes great use of leftover cooked rice and whatever vegetables you have on hand.
Recipes
Easy Egg Fried Rice
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 2 tbsp (30 mL) oil
- 1 small onion, diced
- ½ cup (125 mL) diced carrots
- ½ cup (125 mL) diced broccoli
- ½ cup (125 mL) fresh or frozen peas
- 2 garlic cloves, minced
- 4 cups (1 L) cold cooked rice
- 4 eggs, lightly whisked
- 2 tbsp (30 mL) soy sauce
- ¼ tsp (1.25 mL) black pepper
- Chopped green onion (optional)
Instructions
- Step 1
In a large nonstick frying pan or wok, heat the oil over medium-high heat. Add the onion, carrots and broccoli. Cook, stirring frequently, until the vegetables are almost tender, 4 to 6 minutes. Stir in the peas and garlic. Cook for a couple more minutes, stirring often.
- Step 2
Add the rice, breaking up any clumps with a fork. Stir to combine with the vegetables. Cook for 2 to 3 minutes to heat the rice, then push the rice to the side of the pan, creating a well in the center.
- Step 3
Pour the eggs into the well. Cook, stirring the eggs gently, until they are set and scrambled.
- Step 4
Stir the eggs into the rice mixture, breaking up any large pieces of egg. Stir in the soy sauce and pepper. Serve garnished with green onion, if desired.
Tips
- Leftover or planned-over rice is ideal for this recipe. It is drier than freshly cooked rice so the rice granules will be separated rather than clumped together, resulting in the best texture. If you don’t have day-old rice, spread freshly cooked rice on a rimmed baking sheet and cool it in the fridge or on the counter for at least 30 minutes.
- Try any combination of carrots, peas, broccoli, green beans, sweet peppers, corn, mushrooms, asparagus, onions, and other favourite vegetables. You can also bulk up the protein by adding chicken or shrimp.
- Any leftover egg fried rice can be refrigerated in an airtight container for 3 to 4 days and reheated in the microwave.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 377 |
| Fat | 13 g |
| Saturated Fat | 0 g |
| Trans Fat | 2 g |
| Carbohydrate | 52 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 13 g |
| Sodium | 561 mg |
