Egg Fried Rice

Egg Fried Rice

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  • Prep Time


  • Total Time


  • Servings



  • 1-½ tbsp vegetable oil

  • 4 tsp sesame oil

  • 2 scallions, sliced

  • ½ cup frozen peas, thawed

  • 1 carrot, peeled and grated, or minced

  • 1-½ cup cooked and chilled long grain rice

  • 2 eggs

  • 1 tbsp. soy sauce


1. Heat 1 tbsp vegetable oil and sesame oil in wok or double handled fry pan over medium heat. Add scallions, peas, and carrot being careful not to splatter hot oil. Cook 1 minute, stirring constantly. Add rice and stir 2-3 minutes. 2. Break eggs in custard cup and beat with fork. Move rice to edges of pan forming a well in middle of rice. Pour remainin oil into center. Add eggs and stir. 3. When eggs are almost cooked, stir in rice add soy and heat another 1-2 minutes stirring.


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