Egg Fried Rice is a quick and easy take-out copycat recipe that is ready in less than 20 minutes! This flavorful dish combines rice with a mix of onions, carrots, peas and scrambled eggs for a filling side that pairs well with any Asian entrée.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: Asian
Keyword: Egg Fried Rice
Servings: 6
Calories: 263kcal
Author: Garnish and Glaze
Ingredients
2tablespoonsoil
2largeeggs, beaten
1cupcarrots, diced
1cupsweet onion, diced
3/4cupfrozen peas
3clovesgarlic, minced
3cupscooked and chilled long grain white rice
3tablespoonssoy sauce
1/2teaspoonsesame oil
2green onions, chopped
Instructions
Heat 1/2 tablespoon oil in a non-stick skillet. Scramble eggs over medium heat and then remove from pan onto a plate.
Add remaining 1 1/2 tablespoons oil to the skillet. Cook the onions 3 minutes. Add carrots cooking for 3 more minutes. Add the peas and sauté for another 2 minutes. Add the garlic and cook until fragrant (about 30 seconds).
Add the rice, soy sauce, and scrambled eggs to the pan and saute and stir for 2-3 minutes until heated through. Remove from heat, drizzle on sesame oil, and stir until combined.