Description
A quick and easy homemade fried rice recipe featuring fluffy scrambled eggs, vibrant peas and carrots, and savory soy sauce, all stir-fried together for a comforting and flavorful dish perfect for a simple weeknight meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil, divided
- 2 large eggs, beaten and seasoned with salt and pepper as desired
- 3 cups cooked long-grain white rice
- 1 cup frozen peas & carrots, thawed
- 3 tablespoons soy sauce
- 1½ tablespoons Onion Onion™ Seasoning
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Scramble the Eggs: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in the beaten eggs and stir slowly and continuously with a rubber spatula until the eggs are fully set, about 1 to 2 minutes. Remove the scrambled eggs from the skillet and set aside.
- Stir-Fry the Vegetables and Rice: Increase the heat to medium-high and add the remaining 2 tablespoons of olive oil to the same skillet. Once the oil is hot, add the cooked rice, thawed peas and carrots, soy sauce, Onion Onion™ Seasoning, and optional crushed red pepper flakes. Stir-fry this mixture continuously until heated through and combined evenly, about 3 to 4 minutes.
- Combine Everything: Return the scrambled eggs to the skillet, breaking them up as you stir to mix thoroughly with the rice and vegetables.
- Serve: Transfer the fried rice to plates and serve immediately while hot for the best flavor and texture.
Notes
- For best results, use day-old cooked rice to prevent sogginess and achieve a better texture.
- Adjust soy sauce quantity according to your preference for saltiness.
- You can add cooked chicken, shrimp, or tofu for extra protein.
- Substitute any preferred vegetables like bell peppers or corn to customize.
- Use low-sodium soy sauce if you want to reduce sodium content.
