Egg Fried Rice
Egg Fried Rice cooks quick and easy with very little prep time. Customize it to make it your own with your favorite mix-ins for a family favorite side dish.
Servings: 4
Ingredients
- 2 tablespoons butter
- 4 large eggs lightly beaten
- 4 cups cooked and chilled jasmine rice
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- 2 green onions thinly sliced
Instructions
- In a large skillet, melt the butter over medium heat. Pour in the beaten eggs and cook, stirring gently, until the eggs are scrambled and set. Remove the scrambled eggs from the skillet and set aside.
- In the same skillet, add the cooked and chilled jasmine rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
- In a small bowl, whisk together the chicken broth, soy sauce, garlic powder, onion powder, and white pepper. Pour the mixture over the rice and stir-fry for an additional 2-3 minutes, or until the rice is evenly coated with the sauce and heated through.
- Gently fold in the scrambled eggs and sliced green onions. Stir-fry for 1-2 minutes, or until the eggs are heated through and the green onions are slightly softened.
- Remove the skillet from the heat and serve immediately while warm and enjoy!
Notes
Using cold, leftover rice helps prevent the fried rice from becoming mushy. If using freshly cooked rice, spread it out on a baking sheet and refrigerate until chilled before proceeding with the recipe.
Nutrition
Calories: 800kcal | Carbohydrates: 150g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 676mg | Potassium: 325mg | Fiber: 3g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg
