If you’ve never tried adding eggs to rice, you’re in for a pleasant surprise! This simple and tasty recipe is a quick way to transform plain rice into a satisfying meal. Perfect for breakfast, lunch, or dinner, this dish is packed with protein, flavor, and is easy to prepare. Let’s get started!

Ingredients

• 2 cups cooked rice (preferably day-old rice)
• 3 large eggs
• 2 tablespoons soy sauce (adjust to taste)
• 1 tablespoon sesame oil (optional, for added flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup mixed vegetables (like peas, carrots, and corn; fresh or frozen)
• 1/2 cup cooked protein (optional – such as chicken, shrimp, or tofu, diced)
• 2 tablespoons vegetable oil (for cooking)
• Salt and pepper to taste
• Green onions or fresh parsley, chopped for garnish

Instructions

Step 1: Prepare the Ingredients

1. Cook the rice:
   • If you don’t have leftover rice, cook 1 cup of rice according to package instructions. Let it cool slightly, as day-old rice works best for this recipe.
2. Beat the eggs:
   • In a small bowl, crack and beat the 3 eggs until well combined. Set aside.
3. Prepare the vegetables and protein:
   • If using fresh vegetables, chop them into small pieces. If using frozen vegetables, thaw them slightly. Dice any cooked protein you’re adding.

Step 2: Cook the Egg and Rice

1. Heat the oil:
   • In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
2. Sauté the onion and garlic:
   • Add the chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes, until the onion becomes soft and translucent.
3. Add the mixed vegetables:
   • Stir in the mixed vegetables and cook for another 2-3 minutes until they are tender.
4. Push the vegetables to the side:
   • Push the vegetables to one side of the skillet, creating space for the eggs.
5. Cook the eggs:
   • Pour the beaten eggs into the cleared space in the skillet. Allow the eggs to cook slightly, then scramble them by gently stirring with a spatula until they are fully cooked.
6. Combine the eggs with vegetables:
   • Once the eggs are scrambled, mix them together with the vegetables in the skillet.
7. Add the rice:
   • Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir everything together until the rice is well combined with the eggs and vegetables.
8. Season the rice:
   • Pour in the 2 tablespoons of soy sauce and 1 tablespoon of sesame oil (if using). Stir well to coat the rice evenly. Season with salt and pepper to taste.
9. Add the cooked protein (optional):
   • If you’re using any cooked protein, add it to the skillet now and stir to combine. Cook for another 2-3 minutes until everything is heated through.

Step 3: Serve and Enjoy

1. Garnish the dish:
   • Once the rice is heated through and well combined, remove the skillet from the heat. Garnish with chopped green onions or fresh parsley for a burst of color and flavor.
2. Serve hot:
   • Serve the egg and rice dish hot, either as a main course or as a side. Enjoy the surprising simplicity and deliciousness of this meal!

Cook’s Notes

• Day-Old Rice: Using leftover or day-old rice works best for this recipe because it’s drier and separates more easily in the skillet.
• Soy Sauce: Adjust the amount of soy sauce to your taste, and remember that different brands can vary in saltiness.
• Vegetables: Feel free to use any vegetables you have on hand, such as bell peppers, spinach, or zucchini.

Variations

Spicy Egg and Rice

Add a teaspoon of chili flakes or a dash of hot sauce for a spicy kick.

Egg Fried Rice

Turn this into classic egg fried rice by adding 1 teaspoon of ground ginger and a splash of rice vinegar during cooking.

Cheesy Egg and Rice

Stir in some grated cheese just before serving for a creamy, cheesy version of this dish.

Herbed Rice and Eggs

Add a teaspoon of mixed dried herbs like thyme, rosemary, or oregano to give the dish an aromatic twist.

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?

Yes, this dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. Reheat thoroughly before eating.

3. Can I use brown rice or quinoa instead?

Yes, you can substitute white rice with brown rice, quinoa, or any other grain you prefer.

4. What if I don’t have sesame oil?

You can skip the sesame oil or substitute it with a little extra vegetable oil or olive oil.

5. Can I add other proteins?

Absolutely! This dish is very versatile. You can add cooked chicken, beef, shrimp, tofu, or even leftover pork.

This egg and rice recipe is a simple, delicious, and versatile dish that you can whip up in no time. Whether you’re using it as a main meal or a side dish, it’s sure to satisfy everyone at the table. Enjoy making and sharing this delightful recipe with your loved ones!