Egg Fried Rice (Printable)

Fluffy eggs and colorful vegetables stir-fried with day-old rice and soy sauce for a fast meal.

# What You'll Need:

→ Rice

01 - 2 cups cooked leftover white rice, chilled

→ Eggs

02 - 2 large eggs

→ Vegetables

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

→ Sauces & Seasonings

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

→ Oils

11 - 2 tablespoons vegetable oil or other neutral oil

# How-To Steps:

01 - Dice carrots and bell pepper, chop scallions, thaw peas, and beat the 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 until just set. Transfer to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the skillet. Sauté carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in peas and half of the scallions; cook for 1 minute.
05 - Add chilled rice, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice, tossing thoroughly to combine.
07 - Return scrambled eggs to the pan and stir-fry for another minute. Season with ground pepper and salt as needed.
08 - Remove from heat, garnish with remaining scallions, and serve immediately.

# Expert Advice:

01 -
  • It transforms boring leftovers into something that tastes intentional and delicious.
  • You can have dinner on the table in twenty minutes, which is a genuine lifesaver on chaotic weeknights.
  • Every vegetable can be swapped for whatever you have, so there's no such thing as doing it wrong.
02 -
  • Day-old or cold rice is non-negotiable; warm or fresh rice turns into mushy, sticky clumps no matter how hard you stir, and that's the one thing that actually ruins this dish.
  • Don't overcrowd or overstir—high heat and a light hand mean rice grains stay separate and get slightly toasted instead of turning into porridge.
03 -
  • Invest in a wok if you make this regularly; the curved sides and high heat make everything cook faster and more evenly, and honestly it just feels better to cook in.
  • Keep your ingredients prepped and lined up before you start cooking, because once things hit the pan, everything moves quickly and you won't have time to chop.
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