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There’s a point around the first midterms of the semester where it becomes hard to justify devoting time to cooking rather than studying, especially when you’re tired after a long day and it gets dark at 5 p.m. I speak from experience when I say that it’s easy to make a habit of sitting back and ordering takeout in the name of hitting the books, but I’ve also found that replicating fried rice and egg at home actually takes very little effort. It’s a dish that can be the main star of a meal or just a side, and the added bonus is that it uses only one pot which cuts down on clean up. This recipe gives a lot of freedom, so feel free to get creative with your veggies and sauce!
Fried Rice and Egg
Ready in: 25 minutes. Serves: 6
- 3-4 eggs
- Splash of water
- 15 ml (1 tbsp) of oil for egg cooking plus 30-44 ml (2-3 tbsp) for veggies
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
200 ml (1/2 can) of peas and carrots, drained
- 946 ml (4 cups) of cold, cooked rice
- 59 ml (4 tbsp) soy sauce
- Pepper to taste
- 4 green onions, chopped (You can use both the white and the green part!)
- In a small bowl beat your eggs together with a splash of water. No, you won’t have watery eggs. It just increases fluffiness!
- Warm your oil in a large pan before adding your egg. You can scramble them, or cook as an omelette and cut into strips. When they’re cooked to your liking remove them from the pan.
- Warm your 2-3 tablespoons of oil in the same pan before adding your onion and garlic. Cook until translucent. If you want to add any other veggies, now’s the time.
- Add your cold rice, peas and carrots, soy sauce, sesame oil, and pepper. Stir to incorporate and toss continuously for 5 minutes, adjusting spices and soy sauce to your liking.
- Stir in the egg and green onions and enjoy!
Image: Chandy Dancey