Egg Fried Rice Flavorful Mix (Print Version)

Fluffy eggs and vibrant vegetables stir-fried with soy sauce and rice for a fast, tasty meal.

# What You'll Need:

→ Rice

01 - 2 cups cooked leftover rice, preferably day-old and cold

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup thawed frozen peas
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce, low-sodium preferred
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or neutral oil

# How to Make It:

01 - Dice vegetables, thaw peas, and beat eggs in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Add diced carrots and bell pepper; sauté for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the chopped scallions; cook for 1 minute.
05 - Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice. Toss thoroughly to combine all ingredients.
07 - Return scrambled eggs to the pan. Stir-fry everything together for 1 more minute. Season with ground pepper and salt to taste.
08 - Remove from heat. Garnish with the remaining scallions and serve hot.

# Additional Tips::

01 -
  • It transforms sad leftover rice into something crave-worthy in under twenty minutes, no planning required.
  • You get restaurant-quality texture at home because cold rice actually fries better than fresh.
  • The vegetables stay tender-crisp if you time it right, which means actual flavor instead of mush.
02 -
  • Day-old rice is essential—it's not a shortcut, it's the whole reason this works as well as it does, because the starch has set and each grain stays separate instead of turning into mush.
  • Don't crowd the pan or the temperature drops and everything steams instead of fries, which means you lose that subtle char and the vegetables get soft instead of staying snappy.
03 -
  • If you don't have sesame oil on hand, the dish still works, but it won't have that final note of richness that makes people linger over the last bites—it's worth buying a bottle and keeping it in your pantry.
  • Beating your eggs gently with a fork instead of whisking them creates larger, more luxurious curds that feel special in the finished dish, and it takes literally five extra seconds.
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