Simple Egg Fried Rice
A classic, comforting, and quick meal that transforms leftover rice into a savory, golden-hued delight.
Ingredients
- •4 cups cooked white rice, chilled (preferably day-old)
- •3 large eggs, lightly beaten
- •2 tablespoons vegetable oil
- •2 cloves garlic, minced
- •1/2 cup frozen peas and carrots, thawed
- •3 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •2 stalks green onions, thinly sliced
- •1/4 teaspoon white pepper
Instructions
- 1
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the beaten eggs to the pan and scramble quickly until just set, then remove them from the pan and set aside.
- 3
Add the remaining tablespoon of oil to the same pan, then add the minced garlic and sauté for 30 seconds until fragrant.
- 4
Add the peas and carrots, stirring for 1-2 minutes until they are tender.
- 5
Break up the cold rice with your hands or a fork, then add it to the pan, stirring constantly to coat the grains in the oil.
- 6
Pour the soy sauce and toasted sesame oil over the rice, tossing well to ensure even color and seasoning.
- 7
Return the cooked eggs to the pan, breaking them into smaller pieces with your spatula as you toss everything together.
- 8
Stir in the white pepper and half of the green onions, cooking for another minute until everything is heated through.
- 9
Remove from heat and garnish with the remaining green onions before serving.
💡 Chef tips
- Always use cold, day-old rice; freshly cooked rice contains too much moisture and will result in a mushy texture.
- Keep the heat high and work quickly to achieve a slight 'wok hei' or smoky flavor without overcooking the vegetables.
- You can easily add leftover diced chicken, shrimp, or ham to this recipe to turn it into a complete main course.
✅ How it should turn out
The finished dish should feature individual, non-sticky grains of rice coated in a savory soy glaze, with fluffy bits of egg and vibrant vegetables, smelling fragrant of toasted sesame and garlic.