Egg Fried Rice
This Egg Fried Rice is the ultimate quick-fix meal. That delivers big on flavor. With minimal effort. In just 20 minutes. You can transform simple ingredients. Like rice, eggs, and vegetables. Into a satisfying dish. That’s perfect for any time of day. The savory soy sauce. And tender scrambled eggs blend perfectly. With the slightly crisp veggies. Creating a comforting. And hearty meal. Whether you’re using up leftover rice. Or starting from scratch. This recipe is versatile and delicious. And sure to please the whole family.
4 Servings
Ingredients
- 1 c of water
- 2 tbsp of soy sauce
- ½ tsp of salt
- 1 c of uncooked instant rice
- 1 tsp of vegetable oil
- ½ onion finely diced
- ½ c of sliced green beans or peas
- 1 large egg beaten lightly
- ¼ tsp of ground black pepper
Instructions
- In a medium saucepan. Bring the water, soy sauce, and salt to a boil. Once boiling. Stir in the instant rice. Then remove the saucepan from heat. Cover and let it sit for 5 minutes. Allowing the rice to absorb the liquid.
- Meanwhile, heat the oil. In a medium skillet or wok. Over medium heat. Add the chopped onions. And green beans. Sautéing them for 2 to 3 minutes. Until they begin to soften. Pour in the beaten egg. And cook for about 2 minutes. Stirring gently to scramble the egg. As it sets.
- Add the cooked rice to the skillet. Combining it with the egg. And vegetables. Mix thoroughly. Then season with ground black pepper to taste.
Notes
To make this Egg Fried Rice gluten-free. Simply substitute the soy sauce. With a gluten-free alternative like tamari or coconut aminos. Both options will provide the same savory flavor. Without the gluten. Ensure that all other ingredients. Such as instant rice. And any additional seasonings or sauces. Are labeled gluten-free. With these easy adjustments. You can enjoy a delicious, gluten-free version of this classic dish. Making it safe and satisfying. For everyone at your table.