Egg Fried Rice
A quick fried recipe meant for breakfast and lunch, incorporating eggs, rice, veggies, herbs, and healthy oils. Buy bundled versions of vegetables and seasonings to save time, if you prefer not to cut the ingredients with a kitchen knife.
Equipment
- 1 non-stick skillet
- 1 wok pan
- 1 kitchen knife for cutting and dicing
Ingredients
- 4 large eggs
- 4 cups cooked white/brown rice
- 4 tbsp peanut/sesame oil
- 1 sliced green scallion white and green parts separated
- 1 small onion, peeled and diced any onion color/variety works
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup peas
- 1½ cups mixed herbs (cilantro, dill, parsley)
- ½ tsp salt
- crushed red pepper, garlic and/or onion powder for seasoning
Instructions
- Crack the eggs into a small bowl. Beat them together.
- Heat a skillet over low or medium heat. Add 1 tbsp of your preferred oil into it. When the pan is hot enough, add the beaten eggs and scramble them. They will finish scrambling once they become solid, with no liquid left over.
- Transfer the scrambled eggs over to a dish. At this time, take your skillet off the heat and put a wok on the heat. Pour the remaining two tbsp of oil into it and set the heat to medium-high.
- Add in the onions and cook them for a bit to caramelize them. Stir constantly. Add in all vegetables and the white parts of your sliced scallion. Cook them for about two minutes and season the vegetables with salt. Stir constantly.
- Pour the rice in and cook for about 5 minutes, until it is heated nicely.
- Add in your mixed herbs and whatever seasonings you wish to use. Stir everything around so that the seasonings and oil can mix well with everything.
- Add in the scrambled eggs (whole as is or chopped) and stir to mix again.
- Garnish with the green parts of your scallion, turn off the heat, and transfer your egg fried rice to a dish. Serve immediately.