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Egg Fried Rice Bowl with Mixed Vegetables and Carrots
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Spatula

Ingredients
  

  • 4 cups cooked white rice, preferably day-old
  • 4 large eggs
  • 2 cups frozen mixed vegetables
  • 2 medium carrots, diced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the diced carrots and cook for 3 minutes until they start to soften.
  • Stir in the frozen mixed vegetables and cook for another 4 minutes until everything is heated through.
  • Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked.
  • Add the cooked rice to the skillet along with the soy sauce, salt, and black pepper. Stir everything together and cook for 5 minutes, pressing the rice against the pan occasionally to create some lightly crisped bits.
  • Remove the skillet from the heat and stir in the sliced green onions just before serving.

Notes

Day-old rice gives the best texture because it stays separate instead of turning mushy. If you only have fresh rice, spread it on a tray and let it cool for 20 minutes before cooking. Leftovers reheat well in a skillet with a splash of water to loosen the rice.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Spatula