Egg Fried Rice

Egg Fried Rice

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Yield: 4-5

Author: Bhagya Baburaj

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

It takes less than 30 minutes to cook up too (if you already have cooked rice). For those lazy days where you still want to make sure you’re being healthy…-ish.

Ingredients

• Eggs – 3, scrambled
• Onion – 1 each
• Frozen veggies – preferably including carrots, beans, peas, and corn – 1.5 cups
• Rice – 1.5 cups
• Sesame oil - 2 tsps
• Gochujang past - 2 tsps.
• Soy sauce – 2 tsp (or more, if you like the taste) – highly recommend low sodium

Instructions

1. Make scrambled eggs in sesame oil – I like to add a little milk for the extra fluffy effect
2. Heat sesame oil, saute onions till it turns transparent.
3. Add the gochujang paste and frozen veggies (preferably thawed; will take longer time to cook if still frozen)
4. Bring the cooked rice to room/cool temperature. This step is important – if the rice is hot when adding to the stir fry, the rice will break and the whole meal will become a sort of mush and that’s never appetizing. Tasty? Probably; but not aesthetically pleasing of course.
5. If you’re short in time; I recommend laying out the rice to cool off.
6. Stir in cooled cooked rice to the veggie mixture once the beans and carrots have crisped – usually takes about 8-10 minutes in medium flame.
7. Add soy sauce… generously
8. Cook for about 2-3 minutes and ta-da!

Make scrambled eggs – I like to add a little milk for the extra fluffy effect

Heat oil, sauté onions till it turns transparent and add the frozen veggies (preferably thawed; will take longer time to cook if still frozen)

Bring the cooked rice to room/cool temperature.

If you’re short in time; I recommend laying out the rice to cool off.

Stir in cooled cooked rice to the veggie mixture once the beans and carrots have crisped – usually takes about 8-10 minutes in medium flame.

Add soy sauce… generously

Cook for about 2-3 minutes, stir well and ta-da!

Serve warm <3