A symphony of flavors in every golden grain

Ingredients

  • ezgif.com-webp-to-jpg
    2 cups cooked basmati rice (leftover rice works best)
  • ezgif.com-webp-to-jpg
    2 large eggs, lightly beaten
  • ezgif.com-webp-to-jpg
    1 cup mixed vegetables (carrots, peas, corn, and/or bell peppers), finely chopped
  • ezgif.com-webp-to-jpg
    2-3 spring onions (scallions), chopped (both white and green parts)
  • ezgif.com-webp-to-jpg
    2-3 garlic cloves, minced
  • ezgif.com-webp-to-jpg
    1 tablespoon soy sauce & vegetable oil
  • ezgif.com-webp-to-jpg
    1 tablespoon oyster sauce (optional but adds great flavor)
  • ezgif.com-webp-to-jpg
    Salt and pepper to taste
  • ezgif.com-webp-to-jpg
    Optional: a pinch of red chili flakes or a few drops of hot sauce for heat

Time

35 Min

Ingredients

14

Calories

12

Preparation

  • tryac2updated
    Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
  • tryac2updated
    Add the minced garlic and chopped spring onions (white parts) to the pan. Sauté for a minute until they become fragrant and lightly browned.
  • tryac2updated
    Add the mixed vegetables to the pan and stir-fry for a few minutes until they are slightly tender. You can also blanch the vegetables beforehand if you prefer them to be softer.
  • tryac2updated
    Push the vegetables to one side of the pan and pour the beaten eggs onto the other side. Let them cook for a few seconds until they start to set.
  • tryac2updated
    Once the eggs start to set, scramble them gently using a spatula, breaking them into small pieces.
  • tryac2updated
    Now, add the cooked rice to the pan and mix it with the vegetables and eggs. Break up any clumps of rice and ensure that everything is well combined.
  • tryac2updated
    Drizzle soy sauce and oyster sauce over the rice. Toss everything together, making sure the sauces are evenly distributed.
  • tryac2updated
    Add salt and pepper to taste. Be careful with the salt as soy sauce already contains salt.
  • tryac2updated
    Optional: If you prefer some heat, add a pinch of red chili flakes or a few drops of hot sauce.
  • tryac2updated
    Continue stir-frying the rice for another 2-3 minutes, allowing it to heat through and soak up the flavors.
  • tryac2updated
    Add the chopped green parts of the spring onions (scallions) and give it a final toss.
  • tryac2updated
    Remove the pan from heat and your egg fried rice is ready to serve!

Other Recipes

Scroll to Top