Simple Egg Fried Rice
A classic, comforting, and quick stir-fry that turns leftover rice into a savory, golden-hued meal.
Ingredients
- •4 cups cooked white rice, chilled (day-old is best)
- •3 large eggs, lightly beaten
- •2 tablespoons vegetable oil
- •2 cloves garlic, minced
- •3 stalks green onions, thinly sliced (separate white and green parts)
- •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 them from the pan and set aside.
- 3
Add the remaining tablespoon of oil to the same pan. Sauté the garlic and the white parts of the green onions for 30 seconds until fragrant.
- 4
Add the frozen peas and carrots, stir-frying for 1-2 minutes until tender.
- 5
Break up the cold rice with your hands or a fork, then add it to the pan. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
- 6
Pour the soy sauce and toasted sesame oil over the rice, tossing constantly to coat every grain evenly.
- 7
Return the cooked eggs to the pan, add the white pepper, and toss everything together for another minute.
- 8
Remove from heat, garnish with the green parts of the 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.
- Keep the heat high and work quickly to achieve the 'wok hei' or smoky flavor characteristic of good fried rice.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat 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, aromatic glaze, with fluffy bits of egg and vibrant vegetables throughout.