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Egg Fried Rice


For 4 servings:

  • 3 cups cooked rice, completely cooled (1 cup raw)

  • 1 tablespoon vegetable oil

  • 1 medium onion chopped

  • 2 cloves of minced garlic

  • 1 cup frozen peas and carrots

  • 2 large eggs

  • ½ teaspoon sesame oil

  • 3 tablespoon soy sauce

  • green onions

  • cilantro (optional)



  • In a large skillet or wok, preheat oil over medium heat and add onion and garlic.
    Cook until onions are soft, about 2-3 minutes. 

  • Add peas and carrots and cook until partially thawed, 1-2 minutes.

  • Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole in the centre of the pan for the eggs.

  • Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.

  • Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.

  • Top with chopped green onions and/or cilantro (optional).

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