Sauté mixed vegetables in oil, then stir in cold, cooked rice. Add scrambled eggs, soy sauce, and sesame oil, mixing well. Season with salt and pepper, cooking until the flavors meld. Serve hot, garnished with extra green onions or sesame seeds if desired.
Egg Fried Rice
Sauté mixed veggies. Stir in cold rice, scrambled eggs, soy sauce, and sesame oil. Season to taste, cook until flavors meld. Serve hot.
Ingredients
2 cups cooked rice (preferably cold, day-old rice works best)
2 tablespoons vegetable oil
3 eggs, lightly beaten
1 cup mixed vegetables (carrots, peas, and corn)
2 green onions, thinly sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste
Directions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs and set aside.
- In the same pan, add the remaining tablespoon of oil. Add the mixed vegetables and green onions, sautéing until just tender.
- Stir in the cold rice, breaking up any clumps. Fry for a few minutes until the rice is heated through.
- Return the scrambled eggs to the pan. Add soy sauce and sesame oil, mixing well to combine everything evenly.
- Season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld.
- Serve hot, garnished with more green onions or sesame seeds if desired.