Simple Egg Fried Rice
A classic, comforting staple that transforms leftover rice into a savory, golden-hued meal in minutes.
Ingredients
- •4 cups cooked day-old white rice (chilled)
- •3 large eggs, lightly beaten
- •2 tablespoons vegetable oil
- •2 stalks green onions, finely sliced
- •2 cloves garlic, minced
- •3 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •1/2 cup frozen peas and carrots, thawed
- •1/4 teaspoon white pepper
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- 2
Add the beaten eggs to the pan and scramble quickly until just set, then remove from the pan and set aside.
- 3
Add the remaining tablespoon of oil to the same pan, then add the garlic and sauté for 30 seconds until fragrant.
- 4
Add the cold rice to the pan, breaking up any clumps with a spatula, and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
- 5
Stir in the peas, carrots, and the cooked eggs, mixing well to combine.
- 6
Drizzle the soy sauce and sesame oil over the rice, add the white pepper, and toss everything together for another 2 minutes.
- 7
Remove from heat, fold in the sliced green onions, and serve immediately.
💡 Chef tips
- Always use cold, day-old rice; freshly cooked rice contains too much moisture and will result in a mushy texture.
- If you want to add protein, you can stir in cooked diced chicken or firm tofu, ensuring they are added before the rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly in a pan with a splash of water.
✅ How it should turn out
The finished dish should feature individual, slightly chewy grains of rice coated in a savory soy glaze, with bright pops of color from the vegetables and a fragrant, toasted sesame aroma.