5-Minute Egg Fried Rice

5-Minute Egg Fried Rice is super-fast and fairly easy to prepare. You can prepare it on those days when time is of the essence and you wish to make a quick meal. To make this recipe, very few easy ingredients are needed so that leftover rice is transformed into an utterly delicious dish. To make it even much more appetizing, fluffy scrambled eggs are blended with garlic, onions, and soy sauce to give rice a flavorful, umami-rich flavor. Add-ons may include peas, carrots, or spring onions, which add color, contrasting textures, and extra nutrition.

The great thing about this dish is that you can have fun with it and add it in many different ways: chicken, shrimp, or tofu, or toss some chili flakes or practical sriracha for an extra kick. Everything comes together on one pan under five minutes. The egg fried rice is thus a guaranteed recipe for lunch, an evening meal, or a snack. 5-Minute Egg Fried Rice is easy, fulfilling, and highly adaptable.

Macros

Total Calories: 455kcal

Carbs: 70g

Proteins: 18g

Fats: 15g

Kitchen Tools Needed

Wok

Spatula

Measuring Cups

Ingredients

2 cups of cooked jasmine rice
2 large eggs
1/2 cup of frozen peas and carrots
2 tablespoons of soy sauce
1 teaspoon of sesame oil
2 green onions, chopped
Salt and pepper to taste

Instructions

Heat the wok over medium-high heat and add the sesame oil.
Crack the eggs into the wok and scramble them quickly until fully cooked; remove and set aside.
In the same wok, add the frozen peas and carrots, and stir-fry for about 2 minutes until heated through.
Add the cooked jasmine rice, soy sauce, and the scrambled eggs back into the wok.
Stir everything together, seasoning with salt and pepper to taste, and cook for another minute until everything is heated evenly.
Garnish with chopped green onions before serving.