Description
Egg Fried Rice is a quick, comforting meal made with day-old rice, fluffy scrambled eggs, tender vegetables, and savory soy sauce—all stir-fried to golden perfection. It’s the kind of dish that makes leftovers feel like a fresh takeout favorite right at home.
Ingredients
1 tablespoon oil (vegetable or canola)
2 eggs, beaten
1 cup diced carrots
1/2 cup green peas
4 cups cooked cold white rice (preferably day-old jasmine or long-grain)
3 green onions, sliced (white and green parts separated)
2 tablespoons soy sauce (low-sodium recommended)
1 teaspoon sesame oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
1. Prep all ingredients: dice carrots, slice green onions, and beat the eggs. Fluff the rice with a fork to remove clumps.
2. Heat 1/2 tablespoon of oil in a large nonstick skillet or wok over medium heat. Add beaten eggs and scramble gently until just set. Transfer to a plate.
3. Add the remaining oil to the pan and sauté the diced carrots for 2–3 minutes. Add peas and white parts of the green onions, stir-fry until veggies are tender-crisp.
4. Turn up the heat slightly. Add the rice, spreading it in the pan. Let it sit for 1 minute without stirring to get a little crisp, then stir-fry until hot and evenly mixed.
5. Return scrambled eggs to the pan. Pour in soy sauce and sesame oil. Toss everything to combine.
6. Season with salt and pepper to taste. Turn off the heat and finish with the green parts of the scallions. Serve hot.
Notes
Always use cold, day-old rice for best texture. Fresh rice can get mushy.
Scramble eggs separately to keep them soft and not overcooked.
Don’t skip the sesame oil at the end—it adds authentic depth and aroma.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 125mg