Easy Egg Fried Rice

5 from 3 votes

This easy egg fried rice is the perfect way to use up leftover rice and vegetables! It’s a flavorful and filling meal you can have ready in less than 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Chinese

Keyword: Egg Fried Rice

Servings: servings

Calories: 349kcal

Ingredients

2 tablespoons sesame oil
½ cup diced onion
½ cup diced carrot
1 teaspoon grated garlic*
1 teaspoon grated ginger*
3 tablespoons butter
3 cups cooked white rice
3 tablespoons soy sauce
2 large eggs beaten
¼ cup thinly sliced green onion

Instructions

Place a large skillet over medium heat and add the sesame oil.
2 tablespoons sesame oil
When the oil is warm, add the onion and carrot. Cook for 3-4 minutes or until the vegetables are soft and just beginning to brown.
½ cup diced onion, ½ cup diced carrot
Next add the garlic and ginger. Stir and cook for an additional minute.
1 teaspoon grated garlic*, 1 teaspoon grated ginger*
Add the butter to the pan and allow it to melt. Then add the rice and stir to combine.
3 tablespoons butter, 3 cups cooked white rice
Next add the soy sauce and cook the rice, stirring occasionally, until warmed through.
3 tablespoons soy sauce
Create a hole in the center of the rice and add the beaten eggs. Allow the eggs to cook for 30 seconds, or until scrambled. Then break up the eggs and stir them into the rice.
2 large eggs
Remove the fried rice from the heat and add the green onions. Enjoy immediately.
¼ cup thinly sliced green onion

Notes

*Grated garlic and ginger incorporate more smoothly into the fried rice than minced–we don’t want to bite down on a big piece of raw ginger! I like to buy the grated paste that comes in a tube in the produce section but you can also grate them on a microplane zester or swap them for ½ teaspoon powdered garlic/ginger if you don’t have any fresh on hand

Nutrition