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Egg Fried Rice
A savory, satisfying dish that’s great for using up leftover rice. Egg fried rice combines fluffy scrambled eggs with stir-fried veggies and soy sauce for a quick, flavorful meal. Each bite brings a balance of texture, with soft eggs, crisp veggies, and a delicious umami finish.
Ingredient
2 cups cooked rice (leftover rice works best), 2 eggs, 2 tbsp soy sauce, 1/2 cup frozen mixed veggies, 1 tbsp oil
Method
- Heat a tablespoon of oil in a large pan over medium heat. Crack the eggs into the pan and scramble them for about 1-2 minutes. Remove the eggs from the pan and set them aside.
In the same pan, add the frozen veggies and stir-fry for 3-4 minutes, until soft.
Add the cooked rice to the pan and stir everything together. Pour in the soy sauce and mix well.
Add the scrambled eggs back into the pan, stir, and cook for another minute. Serve hot.
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