Egg Fried Rice
A classic, savory takeout favorite made easily at home with aromatic garlic, scallions, and fluffy scrambled eggs.
Ingredients
- •4 cups cooked white rice, chilled (preferably day-old)
- •3 large eggs
- •3 tablespoons vegetable oil
- •3 cloves garlic, minced
- •4 stalks scallions, finely sliced with whites and greens separated
- •3 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •0.5 teaspoon kosher salt
- •0.25 teaspoon ground black pepper
- •0.5 cup frozen peas and carrots, thawed
Instructions
- 1
Crack the eggs into a small bowl and beat them lightly with a pinch of salt using a fork.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 3
Pour in the beaten eggs, stirring gently to scramble them softly until just set, then transfer them to a plate and set aside.
- 4
Wipe the skillet clean and heat the remaining 2 tablespoons of vegetable oil over high heat until shimmering.
- 5
Add the minced garlic and the white parts of the scallions, stirring constantly for about 30 seconds until fragrant.
- 6
Add the thawed peas and carrots, cooking for 1 minute until warmed through.
- 7
Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula and tossing continuously for 3 to 4 minutes until the rice is heated through and slightly fried.
- 8
Drizzle the soy sauce and toasted sesame oil evenly over the rice, tossing well to ensure every grain is coated and golden.
- 9
Return the scrambled eggs to the skillet, breaking them into smaller pieces with the spatula.
- 10
Season with ground black pepper and the remaining green scallions, toss everything together for 1 more minute, and remove from heat.
💡 Chef tips
- Always use cold, day-old cooked rice because freshly cooked rice has too much moisture and will make the fried rice mushy.
- Prep all your ingredients before turning on the stove, as the cooking process moves very quickly.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water.
✅ How it should turn out
The finished egg fried rice should be aromatic, savory, and beautifully speckled with vibrant green and orange vegetables, featuring separate, well-coated grains of rice and tender bites of egg.