Easy Chinese Egg Fried Rice

Whip up a takeout classic in just 20 minutes with this Easy Chinese Egg Fried Rice, a perfect choice for busy weeknight dinners or as a crowd-pleasing side dish. Using cold, day-old jasmine rice ensures the ideal texture for this quick stir-fry, while a medley of frozen peas and carrots, fragrant garlic, and savory soy sauce infuses each bite with bold, traditional flavors. Fluffy scrambled eggs and a drizzle of sesame oil add richness, while fresh green onions provide a pop of color and freshness. Ready in just a few simple steps, this versatile and budget-friendly recipe is a must-have for your repertoire. Enjoy it on its own or pair it with your favorite Chinese dishes for a complete meal!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 cups Cooked jasmine rice (day-old or chilled)
• 2 large Eggs
• 2 tablespoons Soy sauce
• 2 tablespoons Vegetable oil
• 1 teaspoon Sesame oil
• 2 cloves Garlic
• 1 cup Frozen peas and carrots mix
• 2 stalks Green onions, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare the cooked jasmine rice by ensuring it is cold and clump-free. Use a fork to gently separate the grains if necessary.

Step 2

Crack the eggs into a small bowl, season with a pinch of salt and pepper, and whisk until well-beaten.

Step 3

Mince the garlic cloves and set them aside. Slice the green onions, separating the white parts from the green tops.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 5

Add the beaten eggs to the skillet and scramble them, cooking until just set. Remove the eggs from the skillet and set aside.

Step 6

Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and the white parts of the green onions and stir-fry for about 30 seconds until fragrant.

Step 7

Add the frozen peas and carrots mix to the skillet and cook for 2-3 minutes until heated through.

Step 8

Turn the heat to high and add the cold jasmine rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps and mixing well with the vegetables.

Step 9

Drizzle the soy sauce and sesame oil over the rice, and continue to stir-fry, ensuring the rice is evenly coated.

Step 10

Return the scrambled eggs to the skillet, breaking them into smaller pieces as you mix them into the rice.

Step 11

Season with salt and black pepper to taste, then garnish with the green tops of the green onions.

Step 12

Serve hot as a main dish or alongside your favorite Chinese-style dishes.

Nutrition Facts

Serving size	1171.7 grams (1171.7g)

Amount per serving	% Daily Value*
Calories	1708

Total Fat 52.60g	67%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 22.70g
Cholesterol 372mg	124%
Sodium 2628mg	114%
Total Carbohydrate 261.00g	95%
Dietary Fiber 13.00g	46%
Total Sugars 12.00g
Protein 46.20g	92%

Vitamin D 82IU	410%
Calcium 258mg	20%
Iron 8mg	44%
Potassium 1124mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 10.9%

Carbs: 61.3%