Chinese
Quick Egg Fried Rice
Day-old rice makes the best fried rice, so this is the perfect use for last night's leftovers. It beats waiting on delivery.
- Prep5 min
- Cook10 min
- Total15 min
- Cost (est.)$1.40/serving
- Leveleasy
Servings
Ingredients
Produce
- 4 scallions, sliced, whites and greens separated
- 3 cloves garlic, minced
Dairy and eggs
- 4 large eggs, beaten
Pantry
- 4 cups cooked, cold white rice, break up any clumps
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp cooking oil
Frozen
- 1 cup frozen peas and carrots
Estimated cost: about $5.60 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the oil.
- Pour in the beaten eggs and stir constantly for about 1 minute, until just set. Scoop them onto a plate.
- Add the remaining oil, the scallion whites, garlic, and frozen peas and carrots. Stir-fry for 2 minutes, until the vegetables are hot.
- Add the rice and spread it out in the pan. Let it sit for 30 seconds so it crisps, then stir and repeat for 2 to 3 minutes, until hot all the way through.
- Return the eggs to the pan, add the soy sauce and sesame oil, and toss for 1 minute, breaking the eggs into small pieces.
- Top with the scallion greens and serve right away.
Equipment
large skillet or wok
Tips
- No leftover rice? Microwave a pouch of cooked rice and spread it on a plate for 10 minutes to dry out.
- Stir in diced cooked chicken or shrimp to make it a heartier meal.
Photo: Bigul Malayi on WordPress Photo Directory via Openverse (CC0 1.0). All credits