Sorry, no results.
Please try another keyword


Egg Fried Rice

Servings 6 servings


  • 2-1/2 tablespoons vegetable oil divided
  • 1/2 teaspoon sesame oil
  • 1-1/2 cups fresh or frozen and thawed green peas
  • 4 scallions chopped
  • 1 medium carrot grated
  • 2 cloves garlic minced
  • 3 to 4 cups cooked long-grain rice that has been refrigerated
  • 3 large eggs
  • soy sauce to taste


  • Heat 2 tablespoons of vegetable oil and the sesame oil in a large, preferably nonstick, skillet or wok over medium heat, add the peas, scallions, carrot, and garlic and cook for 2 minutes, stirring often.
  • Add the rice and cook for 3 to 4 minutes, or until heated through, stirring often.
  • In a small bowl, lightly beat the eggs.
  • Move the rice to the perimeter of the skillet and add the remaining 1?2 tablespoon of oil in the center.
  • Pour the eggs into the center and stir constantly, or until they are soft-cooked.
  • Break up the eggs and stir into the rice, while cooking for 1 to 2 minutes more, or until all ingredients are heated through.
  • Add soy sauce, to taste, and stir.
Keyword Egg Fried Rice
Scroll to Top