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Egg Fried Rice

4

25 min

Egg Fried Rice

Egg Fried Rice Photo 1

Category

Rice Recipes

Time

25 min

Serving

4 persons

Calories

369

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
This egg fried rice recipe is the best! It tastes just like take-out and is ready to serve in a flash.

Ingredients

  • canola oil: 4 tsp (divided)
  • eggs: 2 piece (beaten)
  • carrots: 2 piece (chopped)
  • salt and ground black pepper: (to taste)
  • garlic: 3 clove (crushed)
  • frozen peas: 1 cup
  • scallions: 4 piece (minced)
  • chilled cooked rice: 4 cups
  • soy sauce: 1 tsp (to taste)

Metric Conversion

Stages of cooking

Egg Fried Rice Photo 21
Egg Fried Rice Photo 32
Egg Fried Rice Photo 43
  1. Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
    Egg Fried Rice Photo 2
  2. Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
    Egg Fried Rice Photo 3
  3. Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
    Egg Fried Rice Photo 4

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