Classic Egg Fried Rice
A quick, savory, and comforting staple that transforms leftover rice into a restaurant-quality meal in minutes.
Ingredients
- •4 cups cooked day-old white rice (chilled)
- •3 large eggs, lightly beaten
- •2 tablespoons vegetable oil
- •1 cup frozen peas and carrots, thawed
- •3 cloves garlic, minced
- •2 stalks green onions, thinly sliced
- •3 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •1/2 teaspoon white pepper
- •Salt to taste
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.
- 2
Add the remaining tablespoon of oil to the same pan. Add the minced garlic and sauté for 30 seconds until fragrant.
- 3
Add the peas and carrots to the pan and stir-fry for 2 minutes until tender.
- 4
Increase the heat to high and add the cold, cooked rice. Break up any clumps with a spatula and stir-fry for 3-5 minutes until the rice is hot and slightly toasted.
- 5
Pour the soy sauce and sesame oil over the rice, tossing constantly to ensure even coating and color.
- 6
Return the cooked eggs to the pan and add the white pepper and most of the green onions. Toss everything together for another minute.
- 7
Taste and add salt if necessary, then garnish with the remaining green onions before serving.
💡 Chef tips
- Always use day-old, chilled rice; fresh rice contains too much moisture and will result in a mushy texture.
- Keep the heat high to achieve a 'wok hei' or smoky flavor, and work in small batches if your pan is small to prevent steaming.
- For a protein boost, you can add diced firm tofu or cooked chicken breast, ensuring you keep the dish either pareve or meat-based.
✅ How it should turn out
The finished dish should feature distinct, golden-brown grains of rice that are savory and aromatic, with fluffy bits of egg and crisp vegetables.