carrot and egg fried rice recipe

How to Make Carrot Egg Fried Rice

Carrot egg fried rice is a quick, nutritious, and delicious dish perfect for any meal. Here’s a simple step-by-step guide to whip it up in under 20 minutes.

Ingredients:

- 2 cups cooked rice (preferably day-old, for less moisture)

- 1 medium carrot, finely diced

- 2 eggs, lightly beaten

- 2 tablespoons cooking oil or butter

- 1 tablespoon soy sauce (or to taste)

- 1/2 teaspoon salt

- Optional: chopped green onions, sesame oil, or a pinch of pepper for extra flavor.

Instructions:

1. Prep the ingredients: Dice the carrot into small, uniform pieces. If using day-old rice, fluff it with a fork to separate grains.

2. Cook the eggs: Heat oil in a wok or large pan over medium heat. Pour in the beaten eggs and scramble until lightly set, then remove and set aside.

3. Sauté the carrots: In the same pan, add a bit more oil if needed, then cook the diced carrots until tender-crisp (about 3-4 minutes).

4. Combine everything: Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes until the rice heats through.

5. Season and mix: Return the scrambled eggs to the pan. Drizzle with soy sauce and salt, then toss everything evenly. For a richer taste, a few drops of sesame oil can be added at the end.

6. Garnish and serve: Turn off the heat, garnish with green onions if desired, and serve hot.

This versatile dish can be customized with leftover veggies or protein like chicken or peas. Enjoy your homemade carrot egg fried rice—a comforting blend of sweet, savory, and satisfying flavors!