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Simple weeknight fried rice with eggs, peas, and soy sauce.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering
Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant
Pour in beaten eggs and scramble until just cooked through, then remove and set aside
Add remaining oil to the wok and stir-fry diced chicken until golden and cooked through, approximately 5-7 minutes
Add the cooked rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through
Stir in the frozen peas and carrots, soy sauce, sesame oil, and white pepper, tossing everything together
Return the scrambled eggs to the wok and fold gently into the rice mixture for 1 minute
Garnish with green onions and serve immediately while hot
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