Egg Fried Rice
A quick, satisfying weeknight staple made with day-old rice, scrambled eggs, soy sauce, and sesame oil. This budget-friendly classic comes together in under 20 minutes and uses pantry ingredients you likely already have on hand. Crispy, fluffy, and full of savory flavor — it's the kind of dish the whole family will ask for again and again.
4 servings · Prep 10 min · Cook 12 min · Total 22 min
Chinese · Dinner · Main Course
Ingredients
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3 cup cooked white rice day-old, cold from the fridge — long-grain or jasmine works best
jasmine
3 eggs lightly beaten
2 tbsp vegetable oil divided
3 cloves garlic minced
3 stalks green onions thinly sliced, whites and greens separated
3 tbsp soy sauce low-sodium preferred
1 tsp toasted sesame oil added at the end off heat
0.5 tsp white pepper
1 tbsp butter optional but adds richness
Equipment
Stovetop
Mixing Bowl
Skillet
Wok
Fork
Measuring Cups
Fridge
Spatula
Measuring Spoons
Mixing Bowl (4 Quarts)
Dipping Fork
Instructions
- Remove the cold @[White Rice] from the fridge and break up any clumps with your hands or a fork. Lightly beat the @[Eggs] in a small #[Mixing Bowl] and set aside. Have all your other ingredients prepped and within reach — this dish moves fast.
- Heat a #[Wok] or large #[Skillet] over ^[high heat] until very hot. Add ~[1 tablespoon] of @[Vegetable Oil] and swirl to coat. Add the frozen peas and carrots and stir-fry for ~[1–2 minutes] until just thawed and heated through. Add the @[Garlic] and the white parts of the @[Green Onions] and cook for another ~[30 seconds] until fragrant. Transfer everything to a plate and set aside.
- Add the remaining ~[1 tablespoon] of @[Vegetable Oil] (and @[Butter] if using) to the #[Wok] and return to ^[high heat]. Add the cold @[White Rice], spreading it out in an even layer. Let it sit undisturbed for ~[1 minute] to develop some crispiness on the bottom, then stir-fry, breaking up any remaining clumps, for ~[2–3 minutes] until the rice is hot and lightly toasted.
- Push the @[White Rice] to the edges of the #[Wok] to create a well in the center. Pour the beaten @[Eggs] into the center and scramble them quickly with your #[Spatula]. Once the eggs are just set but still slightly wet, fold them into the rice and stir-fry everything together for ~[1 minute].
- Return the cooked vegetables to the #[Wok]. Drizzle the @[Soy Sauce] evenly over the @[White Rice] and add the @[White Pepper]. Toss everything together over ^[high heat] for ~[1–2 minutes] until well combined and evenly seasoned.
- Remove the #[Wok] from heat. Drizzle the @[Sesame Oil] over the @[White Rice] and toss to combine. Taste and adjust seasoning with a little more @[Soy Sauce] if needed. Serve immediately, garnished with the green tops of the sliced @[Green Onions].
