Finely chop the onion and garlic. Grate the carrot using a coarse grater or cut it into small dice.
Heat the oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until softened (about 2 minutes). Toss in the garlic and carrots, and continue to cook for another 2-3 minutes, stirring constantly.
Push the cooked vegetables to one side of the skillet. Crack the eggs into the empty space. Scramble the eggs until fully cooked and broken into small pieces, then mix them with the vegetables.
Add the cold rice to the skillet. Stir-fry constantly, breaking up any clumps of rice, until the rice is heated through and slightly crispy (this usually takes about 3-5 minutes).
Pour in the soy sauce, then season with salt and pepper to your liking. Mix everything thoroughly to ensure all the flavors are evenly distributed.
Divide the egg fried rice among serving plates. Top generously with crushed potato chips and finely chopped green onions. Enjoy your meal!
- Always use cold, preferably day-old, cooked rice. Freshly cooked rice can be too moist and might clump together in the pan.
- Prep all your ingredients before you start cooking – the actual stir-frying happens super fast!
- If you're looking to sneak in more veggies, feel free to add diced carrots, bell peppers, or green peas.
- You can serve the potato chips on the side if you prefer them to stay extra crispy and not soften from the heat.
- Don't be shy about experimenting with spices; a little ginger or a pinch of chili flakes can add a lovely Asian-inspired kick.
