Simple Egg Fried Rice
Transform leftover cooked rice into a quick, savory, and satisfying side dish with this classic takeout-style recipe.
Ingredients
- •4 cups cooked white rice, chilled (preferably day-old)
- •3 large eggs
- •3 tablespoons vegetable oil, divided
- •1 cup frozen peas and carrots, thawed
- •3 green onions, thinly sliced
- •2 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Spread the chilled cooked rice across a baking sheet and use a spatula to break apart any large clumps so the grains are separate.
- 2
Crack the eggs into a small bowl and beat them lightly with a pinch of salt using a fork.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 4
Pour in the beaten eggs and scramble quickly for about 30 to 45 seconds until just set but still soft, then transfer them to a clean plate.
- 5
Add the remaining 2 tablespoons of vegetable oil to the same wok or skillet over high heat.
- 6
Add the thawed peas and carrots and the white parts of the green onions, stirring constantly for about 1 minute until fragrant.
- 7
Add the prepared rice to the wok, breaking up any remaining clumps, and stir-fry for 3 to 4 minutes until the rice is hot and slightly toasted.
- 8
Drizzle the soy sauce and sesame oil evenly over the rice, tossing continuously to coat every grain in the savory sauce.
- 9
Return the scrambled eggs to the wok, breaking them into smaller pieces with your spatula, and toss everything together for another minute.
- 10
Remove from heat, stir in the remaining green onion slices, season with black pepper, and serve immediately.
💡 Chef tips
- Always use day-old cooked rice that has been stored in the refrigerator because fresh rice contains too much moisture and will make the dish soggy.
- Keep the heat high during the stir-frying process to achieve the best texture and slight smoky flavor typical of great fried rice.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days and reheat thoroughly in a hot skillet.
✅ How it should turn out
The finished egg fried rice should have distinct, fluffy grains coated in savory soy sauce, flecked with tender vegetables and soft pieces of egg, with a comforting aroma of toasted sesame.