Pairs well with Egg Fried Rice
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Egg Fried Rice
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A quick and easy recipe for making delicious egg fried rice, perfect for a quick lunch using leftover rice and frozen vegetables.
00:15:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- eggs - 3
- salt - to taste (optional, to taste)
- black pepper or white pepper - to taste (optional, to taste)
- vegetable oil - 1 1/2 tablespoons
- leftover parboiled long grain brown rice - almost 4 cups (cold, chilled, cooked in salted water)
- frozen mixed vegetables - to taste (optional)
- scallions - a couple
- sesame oil - to taste
- mushroom flavored soy sauce - to taste (any dark soy sauce will work)
Instructions
- Scramble Eggs: Whisk 3 eggs using a fork. Optionally, add salt and pepper to taste.
- Cook Eggs: Heat 1 1/2 tablespoons of vegetable oil in a wok. Add the eggs and scramble until just set. Move them to the side.
- Add Vegetables: Add frozen mixed vegetables to the wok. Let them heat up slightly.
- Add Rice: Add the chilled leftover rice. Break it up and mix well to combine with the egg and vegetables.
- Season: Drizzle sesame oil and mushroom flavored soy sauce down the sides of the wok, allowing it to heat up and mix with the rice for added flavor.
- Final Touches: Add chopped scallions and mix. Let the residual heat bring out the flavors. Serve hot.
