Egg Fried Rice

Summary

Egg Fried Rice is a classic, comforting dish made with leftover rice, eggs, and vegetables. This version skips rice wine and uses only halal ingredients while keeping the authentic flavor and fluffy texture.

Ingredients (Serves 2–3)

• 2 cups cooked rice (preferably cold, day-old rice)

• 2 eggs, lightly beaten

• 2 tablespoons vegetable oil

• 2 green onions, chopped

• 1 small carrot, finely diced (optional)

• ½ cup frozen peas or mixed vegetables (optional)

• 2–3 tablespoons soy sauce (halal-certified)

• Salt and pepper, to taste

• 1 teaspoon sesame oil (optional, for added flavor)

Instructions

1. Prepare the rice:
   If using freshly cooked rice, spread it out to cool so it doesn’t clump. Day-old rice works best for fried rice.

2. Cook the eggs:
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.

3. Stir-fry the vegetables:
   Add another tablespoon of oil. Sauté carrots and peas for 2–3 minutes until softened.

4. Add the rice:
   Add the rice to the pan. Break up any clumps and stir-fry for 2–3 minutes until heated through.

5. Add eggs and seasonings:
   Return the cooked eggs to the pan. Add soy sauce, a pinch of salt, pepper, and sesame oil if using. Stir well to combine.

6. Finish and serve:
   Stir in chopped green onions. Serve hot as a side or light main dish.

Notes

• Customize with cooked chicken, shrimp, tofu, or extra veggies.

• You can skip sesame oil if avoiding it — it adds flavor but isn’t essential.

• Use a non-stick pan or wok for best results.