Hello MealMaker81. Leftover cold rice from the fridge is actually the ideal starting ingredient for a classic, quick egg fried rice, and fifteen minutes is more than enough time to prepare it.
Here is a simple, step-by-step method to bring it together:
1. Prepare the rice: Take your rice out of the fridge and gently break up any large clumps using clean hands or a fork. Cold grains separate much better when broken up beforehand, which prevents the dish from turning mushy.
2. Heat the pan: Place a large frying pan or skillet over medium-high heat and add one to two tablespoons of cooking oil.
3. Cook the vegetables: Add a cup of frozen mixed vegetables straight into the hot pan. Stir-fry them for about two to three minutes until they have thawed and any excess moisture has evaporated.
4. Cook the eggs: Push the vegetables to one side of the pan. Pour two lightly beaten eggs into the empty side. Stir gently for about one minute until soft curds form, then mix the eggs together with the vegetables.
5. Add and fry the rice: Add your bowl of rice into the pan. Stir constantly, pressing gently with your spatula to distribute the ingredients evenly. Let everything fry together over high heat for about three to four minutes. Ensuring the rice gets piping hot all the way through is essential for both flavor and food safety.
6. Season: Drizzle one to two tablespoons of soy sauce evenly around the edges of the pan. Toss everything thoroughly for one final minute until the rice takes on a light brown color and is evenly coated. You can also add a pinch of black pepper or a dash of sesame oil if you have it.
Serve immediately while it is hot and fresh. Enjoy your meal!
