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Vegetable Egg Fried Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

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

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Crack the eggs into the skillet and scramble them until just set, then push them to one side.
  • Add the frozen mixed vegetables to the empty side of the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are warmed through.
  • Add the cooked rice to the skillet along with the soy sauce, salt, and black pepper. Stir everything together so the rice and vegetables are evenly coated.
  • Cook for another 4 to 5 minutes, stirring now and then, until the rice is heated and starts to pick up a bit of color.
  • Stir in the sliced green onions and remove the skillet from the heat.

Notes

Use day-old rice straight from the fridge for the best texture, since fresh rice can turn gummy. If your frozen vegetables include larger pieces like broccoli, break them up a little before adding so they cook evenly with the rice.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet