If you’re adding vegetables, chop them finely so they cook quickly and evenly.
Beat the eggs lightly in a bowl and season with a little salt and pepper.
Cook the Onion and Garlic:
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the Rice:
Increase the heat to medium-high and add the cooked rice to the skillet. Stir well to mix with the onion and garlic.
Let the rice cook undisturbed for about 2 minutes, then stir again. Repeat this a couple of times until the rice is heated through and starts to brown slightly.
Cook the Eggs:
Push the rice to the side of the skillet. Pour the beaten eggs into the cleared space and let them sit for a moment to begin setting.
Gently scramble the eggs, mixing them slightly with the rice. As they cook, continue to mix until the eggs are fully cooked and evenly distributed throughout the rice.
Final Touches:
If using, add the chopped vegetables and stir everything together. Cook for an additional 2-3 minutes until the vegetables are tender.
Season the rice and egg mixture with soy sauce, hot sauce, or additional salt and pepper according to your preference.
Serve:
Serve hot, garnished with a sprinkle of fresh herbs like parsley or green onions if desired.
Tips:
This dish is incredibly flexible. Feel free to add leftover chicken, pork, or shrimp for extra protein.
Using day-old rice ensures that your fried rice doesn’t turn out soggy. Freshly cooked rice can be too moist and may clump together when fried.
This rice and egg recipe is not only easy to make but also economical and comforting. It’s perfect for busy weeknights and can be adapted to suit whatever ingredients you have on hand, making it a practical dish for every household.
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