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Egg Fried Rice

A quick and satisfying Asian-inspired dish that transforms leftover rice into a delicious meal with scrambled eggs and vegetables.

egg fried ricechinese fried riceasian recipeleftover rice recipequick dinner

Prep Time

10 mins

Cook Time

15 mins

Servings

4
Egg Fried Rice

Ingredients

  • 4 large eggs, beaten
  • 3 cups cooked and chilled rice (preferably day-old)
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 /2 cup frozen peas, thawed
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 /2 teaspoon white pepper
  • Salt to taste

Recommended Tools

  • Carbon Steel Wok

    Authentic wok for perfect fried rice

    $49.99View on Amazon

  • Wok Spatula

    Specially designed for stir-frying in a wok

    $13.99View on Amazon

  • Premium Soy Sauce

    High-quality soy sauce for authentic flavor

    $8.99View on Amazon

Instructions

  1. 1
    Break up any clumps in the cold rice with your fingers.
  2. 2
    Heat 1 tablespoon of oil in a large wok or skillet over high heat.
  3. 3
    Add beaten eggs and scramble quickly until just set but still moist, about 30 seconds.
  4. 4
    Remove eggs to a plate and set aside.
  5. 5
    Add remaining oil to the wok and heat until almost smoking.
  6. 6
    Add onion, carrots, and garlic, stir-frying for 2-3 minutes until softened.
  7. 7
    Add ginger and cook for 30 seconds until fragrant.
  8. 8
    Add the cold rice, breaking up any clumps with a spatula.
  9. 9
    Stir-fry for 3-4 minutes until rice is heated through and starting to crisp.
  10. 10
    Add peas and stir to combine.
  11. 11
    Return the scrambled eggs to the wok and break into smaller pieces.
  12. 12
    Drizzle with soy sauce and sesame oil, stirring to coat evenly.
  13. 13
    Season with white pepper and salt to taste.
  14. 14
    Toss in most of the green onions, reserving some for garnish.
  15. 15
    Serve hot, garnished with remaining green onions.

Pro Tip

Using day-old cold rice is crucial - fresh rice is too moist and will result in soggy fried rice. For authentic flavor, cook in a wok over high heat and keep the ingredients moving constantly.

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