Egg & Vegetable Fried Rice

Photo of completed Egg & Vegetable Fried Rice

When it comes to simple, quick and easy meals, fried rice is definitely one of our favorites on the list. This egg and vegetable fried rice is very easy to make. You can simply add any of your favorite vegetables.

Ingredients

  • 3 cups overnight cooked Jasmine Rice
  • 1/4 teaspoon Garlic (minced)
  • 2 Eggs (beaten)
  • 1/4 cup canned Carrot & Pea mixture (canned/frozen/fresh or your choice of vegetable)
  • 1/8 teaspoon Sesame oil (optional)
  • 1/4 teaspoon Oyster Sauce (optional)
  • 1/8 cup Green Onion
  • 3 tablespoons cooking oil
  • Salt & Pepper to taste
These are all of the ingredients you need.

Instructions

  1. In a bowl, beat 2 eggs. Set aside.
  2. Wash and chop 1-2 stalks of green onions. Set aside.
  3. Roughly mince a clove of garlic. (You can replace fresh garlic with garlic powder)
  4. Heat 2 tablespoons of oil in a pan/wok.
  5. Gently pour in beaten egg and cook until they are lightly scrambled. Remove the scrambled egg and set aside.
  6. In the same wok/pan, heat up one tablespoon of oil.
  7. Add in the rice, garlic, oyster sauce, sesame oil and stir fry for 2-3 minutes before adding in the vegetables.
  8. Add in scrambled egg.
  9. Add salt & pepper and stir occasionally until everything is well combined. Please taste & adjust accordingly.
  10. Turn off the heat. Add the spring onions and stir for two seconds.
  11. Serve hot, garnished with more spring onions if you like.
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Video

Tips & Notes

  1. Always use overnight cooked rice.
  2. Alternatively you can use canned/ frozen/ fresh or any kind of vegetable of your choice.
  3. Fresh garlic can be replaced with garlic powder if fresh one is not available. Of course you can omit garlic if you dislike garlic.
  4. I prefer to add fresh garlic in the middle of the cooking process instead of at the beginning. I find it tastes better when it comes to fried rice. You are welcome to try either option to see what is best for you.
  5. I used only 3 tablespoons of oil for this recipe. I prefer less oily fried rice. Feel free to adjust to your preferences.
  6. In this recipe, I used Pink Himalayan salt.
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