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Breakfast Fried Rice

A quick and easy morning treat that transforms leftover rice into a flavorful and satisfying dish with colorful vegetables and scrambled eggs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Main Dish
Cuisine: Asian, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice (preferably day-old) Freshly cooked rice can be too sticky.
  • 2 large eggs Scrambled until fully cooked.
  • 1 cup mixed vegetables (like carrots, peas, and corn)
  • 2 tablespoons soy sauce (or Tamari for a gluten-free option)
  • 1 tablespoon sesame oil For frying.
  • to taste salt and pepper
  • 2 green onions, chopped For garnish.

Method
 

Preparation
  1. Prep your ingredients: Make sure your rice is cooked and cooled (leftover rice works best). Chop your vegetables and green onions to speed up the cooking process.
  2. Heat the oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
  3. Scramble the eggs: Add the eggs to the pan and scramble them until fully cooked. Remove them from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add the mixed vegetables and cook for about 3-4 minutes, until they are tender but still crisp.
  5. Stir in the rice: Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine all ingredients.
  6. Season it up: Pour the soy sauce over the rice and season with salt and pepper. Stir to coat the rice evenly.
  7. Combine everything: Add the scrambled eggs back to the skillet along with the chopped green onions. Mix well and cook for another minute just to heat through.
  8. Serve hot: Grab your chopsticks or a fork, and enjoy your Breakfast Fried Rice right away!

Notes

If storing leftovers, keep them in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a pan with a splash of water or oil.