Egg Fried Rice – Quick & Flavorful Classic

Ingredients

• 2 cups cooked rice (preferably day-old and cold)
• 2 large eggs
• 2 tablespoons oil (vegetable or canola)
• 2 cloves garlic, finely chopped
• 1/2 cup mixed vegetables (carrots, peas, capsicum)
• 2 tablespoons soy sauce (light or all-purpose)
• 1 teaspoon vinegar (optional, for a slight tang)
• Salt and pepper to taste
• 2 tablespoons spring onions (scallions), chopped for garnish

Step-by-Step Instructions

1. Prepare the Eggs

Heat 1 tablespoon of oil in a pan or wok over medium heat. Crack the eggs in and scramble them lightly until they are just cooked through. Remove the scrambled eggs from the pan and set them aside.

2. Sauté Garlic and Vegetables

In the same pan, add the remaining tablespoon of oil. Sauté the chopped garlic until fragrant (about 30 seconds), then add your mixed vegetables. Cook until they are slightly tender but still retain a nice crunch.

3. Add the Rice

Add the cooked rice to the pan, breaking up any large clumps with your spatula. Turn the heat to high and stir-fry for 2–3 minutes so the rice heats through and gets a slight "fry" texture.

4. Season and Combine

Pour in the soy sauce, vinegar (if using), salt, and pepper. Mix well to ensure the rice is evenly coated. Add the scrambled eggs back into the pan and toss everything together for another minute.

5. Serve

Remove from heat, garnish generously with fresh spring onions, and serve hot.

Variations to Try

• Protein-Rich: Add cooked chicken, prawns, or beef during the vegetable sauté stage.
• Spicy Kick: Stir in a tablespoon of chili sauce or chopped green chilies for extra heat.
• Aromatic Finish: Drizzle a few drops of sesame oil at the very end for an authentic restaurant aroma.

Pro-Tips for Perfect Fried Rice

• The "Cold Rice" Rule: Always use cold, day-old rice. Freshly cooked rice is too moist and will turn mushy in the pan.
• High Heat is Key: Stir-fry on high heat to achieve that authentic "wok hei" (breath of the wok) flavor.
• Don't Over-Sauce: Avoid overloading the pan with soy sauce; you want the rice to stay fluffy, not soggy.