Egg Fried Rice
Main
Chinese22 min4 servingsEasyAbout this recipe
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.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
