Easy Egg Fried Rice Recipe
A quick and satisfying egg fried rice recipe that transforms leftover rice into a delicious meal better than takeout, using simple pantry staples and five easy steps.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 3 cups cooked day-old white rice, chilled (about 600g or 21 oz)
- 3 large eggs, beaten
- 2 tablespoons vegetable oil (canola or sunflower oil works well)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- 2 stalks green onions, sliced thin
- 1 cup frozen peas and carrots, thawed (or fresh diced peas and carrots)
- Salt and pepper to taste
Instructions
- Beat the eggs in a bowl and set aside. Mince the garlic, slice the green onions, and thaw peas and carrots if using frozen. Have your soy sauce and oils ready.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
- Pour in the beaten eggs and gently scramble by stirring with a spatula. Cook until just set but still soft, about 1 to 2 minutes. Remove eggs from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chilled rice, breaking up any clumps with the spatula. Spread it out and let it sit undisturbed for about 2 minutes to get a slight crisp. Stir in the peas, carrots, and half the green onions. Season lightly with salt and pepper.
- Return the cooked eggs to the skillet. Drizzle soy sauce and sesame oil evenly over the rice and gently fold everything together. Cook for another 1 to 2 minutes, letting flavors meld and rice heat through. Taste and adjust seasoning if needed. Sprinkle remaining green onions on top before serving.
Notes
Use day-old rice for best texture; fresh rice can be dried on a baking sheet for 15 minutes before use. Cook eggs separately to keep them fluffy. Avoid overcrowding the pan to prevent steaming. Add soy sauce at the end to control saltiness and prevent sogginess. Sesame oil adds a toasty aroma but should be added at the end to avoid burning.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 325
- Sugar: 3
- Sodium: 700
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
Keywords: egg fried rice, easy fried rice, leftover rice recipe, quick dinner, simple fried rice, better than takeout, weeknight meal