Fried Rice with Fried Egg
A quick and satisfying fried rice topped with a crispy-edged fried egg, loaded with carrots, green onions, and chicken pieces. Perfect for a fast weekday meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 28g
Ingredients
- 3 cups cooked rice
- 2 large eggs
- 1 medium carrot
- 3 stalks green onions
- 1 cup cooked chicken
- 2 tablespoons soy sauce
Instructions
- 1
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced carrot and 1 cup cooked chicken pieces; stir-fry until carrot is tender and chicken is lightly browned, about 3 minutes.
- 2
Push the carrot and chicken to one side of the skillet. Crack 2 eggs into the empty side and scramble them, breaking into small curds, until just set, about 1 minute.
- 3
Add 3 cups cooked rice and 2 tbsp soy sauce to the skillet. Stir everything together, breaking up any clumps, and cook until the rice is hot and slightly toasted, about 3 minutes.
- 4
Stir in 3 sliced green onions and cook for 1 minute more, until fragrant. Season with black pepper and red pepper flakes if you like.
- 5
In a separate small skillet, heat 1 tsp oil over medium-high. Fry the remaining egg until the white is set and the edges are crispy, about 2 minutes. Serve the fried rice topped with the fried egg.
Tools you’ll need
- Large skillet
- Small skillet
- Spatula
- Knife
- Cutting board
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