Easy Egg Fried Rice with Veggies
Servings
2-3 servings | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Ingredients
• 2 cups cooked, cold white rice (day-old is best)
• 2 eggs
• 2 tablespoons neutral oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 green onions, sliced
• 2–3 tablespoons soy sauce
• 1 tablespoon butter
• 1 teaspoon sesame oil
• Salt, to taste
Instructions
1. Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add carrots and peas
and cook 3–4 minutes, until tender.
2. Add remaining oil and the rice. Break it up and cook, stirring occasionally, until slightly
crispy, about 4–5 minutes.
3. Push rice to one side of the pan. Crack eggs into the empty space and scramble until just
set.
4. Toss everything together, then add soy sauce, butter, and green onions. Cook another
1–2 minutes until hot.
5. Remove from heat and drizzle with sesame
