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Get the ingredients ready:
To ensure that veggies cook fast and evenly, cut them finely if you want to add them.
In a bowl, gently beat the eggs and add a pinch of salt and pepper to taste.
Sauté the garlic and onion:
In a big skillet or frying pan, warm the olive oil over medium heat.
Add the chopped onion and simmer for 3–4 minutes, or until transparent.
When aromatic, add the minced garlic and sauté for an additional minute.
Include the rice:
After the rice is done, raise the heat to medium-high and combine it with the skillet. Mix well with the garlic and onion.
After roughly two minutes of undisturbed cooking, mix the rice one more. Continue doing this a few times until the rice is well toasted and begins to take on a hint of color.
Prepare the Eggs:
Move the rice to the skillet’s side. After clearing the area, pour the beaten eggs into it and give it a minute to start setting.
Stir the eggs into the rice just a little bit while you gently scramble them. Stir the eggs constantly as they cook until they are well cooked and mixed into the rice.
Last Words:
Stir everything together after adding the chopped veggies, if using. Cook the veggies for a further two to three minutes, or until they are soft.
Depending on your taste, add more salt, pepper, soy sauce, or spicy sauce to the rice and egg combination.
Serve:
If preferred, top with a sprinkling of fresh herbs, such as parsley or green onions, and serve hot.
Advice:
This recipe is quite adaptable. For more protein, feel free to add any leftover chicken, or shrimp.
You may avoid soggy fried rice by using rice that has been sitting for a day. When fried, freshly prepared rice may become excessively wet and clump together.
This dish for rice and egg is inexpensive, pleasant, and simple to prepare. It’s a useful recipe for any home as it works well for hectic weeknights and can be customized to utilize any ingredients you have on hand.
