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Per serving
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- 1
Prep the rice
Day-old rice works best here and it's a great way to use up leftovers. Fluff the cooked rice with a fork to break up any clumps. If you're using fresh rice, let it sit out uncovered until it stops steaming first, or cook it with a little less water than usual so it's not mushy. If it's been in the fridge overnight, break up the cold clumps with your hands.
- 2
Beat the eggs
Beat 3 of the eggs in one bowl and set aside. In a second bowl, beat the other 2 eggs with 2 tablespoons water, the paprika, and the turmeric. The turmeric gives the rice that golden takeout color without any food coloring.
- 3
Scramble
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of the oil. Pour in the 3 plain beaten eggs and scramble until just set. Scoop them out and set aside.
- 4
Cook the vegetables
Turn the heat to high and add the last tablespoon of oil. Add the diced onion and chopped red bell pepper and stir-fry 1 to 2 minutes.
- 5
Fry the rice
Add the rice and stir-fry 2 minutes, using a scooping motion to heat it evenly and pressing out any clumps. Pour the turmeric egg mixture over the rice and stir-fry about 1 minute, until every grain is coated.
- 6
Season and finish
Add the peas and stir-fry another minute. Sprinkle in the salt, sugar, and black pepper and mix. When you see steam coming off the rice, it's heated through. If it looks dry, splash in a little water or broth. Fold in the scrambled eggs and chopped scallions and serve.
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Weeknight Egg Fried Rice
Created by: BudgetBites
Ingredients
- 5 cup cooked rice
- 5 eggs
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 3 tbsp vegetable oil
- 1 onion
- 1/2 red bell pepper
- 1/2 cup peas
- 1 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 2 scallions
Instructions
- Prep the riceDay-old rice works best here and it's a great way to use up leftovers. Fluff the cooked rice with a fork to break up any clumps. If you're using fresh rice, let it sit out uncovered until it stops steaming first, or cook it with a little less water than usual so it's not mushy. If it's been in the fridge overnight, break up the cold clumps with your hands.
- Beat the eggsBeat 3 of the eggs in one bowl and set aside. In a second bowl, beat the other 2 eggs with 2 tablespoons water, the paprika, and the turmeric. The turmeric gives the rice that golden takeout color without any food coloring.
- ScrambleHeat a wok or large skillet over medium-high heat and add 2 tablespoons of the oil. Pour in the 3 plain beaten eggs and scramble until just set. Scoop them out and set aside.
- Cook the vegetablesTurn the heat to high and add the last tablespoon of oil. Add the diced onion and chopped red bell pepper and stir-fry 1 to 2 minutes.
- Fry the riceAdd the rice and stir-fry 2 minutes, using a scooping motion to heat it evenly and pressing out any clumps. Pour the turmeric egg mixture over the rice and stir-fry about 1 minute, until every grain is coated.
- Season and finishAdd the peas and stir-fry another minute. Sprinkle in the salt, sugar, and black pepper and mix. When you see steam coming off the rice, it's heated through. If it looks dry, splash in a little water or broth. Fold in the scrambled eggs and chopped scallions and serve.