Quick and Flavorful dish - Fluffy Egg Fried Rice Recipe
Ingredients:
- 2 cups cooked and chilled rice (preferably leftover rice)
- 2 tablespoons oil (vegetable or sesame oil)
- 2-3 eggs, lightly beaten
- 1 cup mixed vegetables (such as carrots, peas, corn, and bell peppers)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Pour the beaten eggs into the pan and scramble them until they are fully cooked. Remove the scrambled eggs from the pan and set them aside.
- In the same pan, add another tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they are slightly softened. You can use fresh or frozen vegetables according to your preference.
- Push the vegetables to one side of the pan and pour the chilled rice into the empty space. Break up any clumps of rice with a spatula and stir-fry everything together, mixing well.
- Add the scrambled eggs back to the pan and continue to stir-fry for a few more minutes until everything is heated through.
- Drizzle soy sauce, oyster sauce (if using), sesame oil, salt, and pepper over the rice. Mix well to evenly distribute the sauces and seasonings. Adjust the amount of soy sauce and other seasonings to suit your taste.
- Stir-fry for an additional minute or two to allow the flavors to meld together and the rice to get slightly crispy.
- Remove the pan from heat and garnish the egg fried rice with chopped green onions.
- Serve the egg fried rice hot as a main course or as a side dish. You can also accompany it with additional soy sauce or chili sauce for added flavor, if desired.
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