Egg Fried Rice (Printable Version)

Flavorful stir-fry with eggs, crisp vegetables, and savory soy sauce in under 20 minutes.

# Ingredient List:

→ Rice

01 - 2 cups cooked leftover white rice, cold

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce, preferably low-sodium
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt, to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or neutral cooking oil

# Directions:

01 - Dice vegetables, thaw peas, and beat eggs in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add diced carrots and bell pepper; sauté for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the chopped scallions; cook for 1 minute.
05 - Add cold cooked rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice and toss to combine thoroughly.
07 - Return scrambled eggs to the pan and stir-fry everything together for 1 more minute. Season with ground pepper and salt if desired.
08 - Remove from heat, garnish with remaining scallions, and serve immediately.

# Expert Advice:

01 -
  • It transforms leftover rice into something better than the original meal
  • You can customize it with whatever vegetables are languishing in your crisper drawer
  • The whole thing comes together in literally 20 minutes start to finish
02 -
  • Cold, day-old rice is non-negotiable unless you want a gloppy mess instead of distinct grains
  • Work in batches if your pan is crowded, or youll end up steaming everything instead of stir-frying
  • Have everything chopped and measured before you start because once the heat is on, theres no time to prep
03 -
  • Spread rice on a baking sheet and refrigerate uncovered for 2 hours if you forgot to plan ahead
  • Use a wok or the largest skillet you own so the rice can spread out and get crispy edges
  • Finish with a drizzle of toasted sesame oil rather than cooking with it to preserve the delicate flavor
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