Description
A quick and delicious dish, Egg Fried Rice combines fluffy rice with sautéed vegetables, eggs, and savory soy sauce, making it a perfect meal for any occasion.
Ingredients
Scale
- 1 cup white rice, cooked per package directions
- 2 tablespoons sesame oil
- ½ cup carrot, diced
- ½ cup onion, diced
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 3 tablespoons butter
- 3 tablespoons soy sauce
- 2 large eggs, beaten
- ¼ cup green onion, thinly sliced
Instructions
- Cook the rice according to package directions. After cooking, pour it into a bowl and place it in the refrigerator to cool while you prepare the vegetables.
- In a large non-stick skillet or wok, heat the sesame oil over medium heat.
- Add the diced onion and carrot and cook for 3-4 minutes until the vegetables soften and start to brown a little.
- Add the ginger and garlic, stir, and cook for 1 more minute.
- Add the butter and allow it to melt in the skillet.
- Stir in the rice, breaking up any clumps.
- Add the soy sauce and continue cooking the rice, stirring occasionally, until heated through.
- Make a well in the center of the rice and add the beaten eggs. Let the eggs cook for about 30 seconds, then scramble and mix them into the rice.
- Remove from heat and fold in the green onions.
Notes
For best results, use day-old rice that has been refrigerated overnight. This prevents the rice from becoming mushy.
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg