This Egg Fried Rice is savory, fluffy, and full of flavor. With just a few pantry ingredients, it’s a fast one-pan meal that works as a side or satisfying main dish.
Yields: 2-3 servings
Prep time: 10 minutes
Cook time: 15 minutes
🌟 Why You’ll Love It:
- Ready in 15 minutes
- Pantry-friendly ingredients
- Customizable with any protein or veggies
- Great way to use leftover rice
- Tastes like your favorite takeout — but better!
Ingredients:
- 2 cups cooked and chilled rice (day-old rice works best)
- 2 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (optional)
- 1 tablespoon cooking oil (plus more if needed)
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- Optional additions: diced cooked chicken, shrimp, scallions for garnish
Instructions
Step 1: Whisk the Eggs
- In a small bowl, whisk the eggs with a pinch of salt and pepper (if using) until the yolks and whites are fully combined.
Step 2: Cook the Eggs
- Heat 1 teaspoon of cooking oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and cook, stirring gently, until they are lightly scrambled but still slightly moist. Remove the eggs from the skillet and set aside.
Step 3: Sauté the Vegetables
- Add the remaining 1 tablespoon of cooking oil to the same skillet or wok over medium-high heat. Add the diced onion and carrot and cook for 2-3 minutes, or until slightly softened. Add the minced garlic and frozen peas and cook for another minute until fragrant.
Step 4: Add the Rice
- Add the chilled cooked rice to the skillet. Use a spatula to break up any clumps of rice. Stir-fry the rice and vegetables together for 2-3 minutes, until the rice is heated through.
Step 5: Add Soy Sauce and Sesame Oil
- Pour the soy sauce and sesame oil over the rice and vegetables. Stir well to combine and coat the rice evenly with the sauce.
Step 6: Combine Everything
- Return the cooked eggs to the skillet. Stir gently to combine the eggs with the rice and vegetables. Cook for another minute to heat everything through. Taste and adjust seasoning with more salt or soy sauce if needed.
Step 7: Serve
- Remove the egg fried rice from the skillet and serve hot. Garnish with chopped scallions if desired. Enjoy!
Pro Tips
✔ Cold rice hack: Spread fresh rice on a tray and refrigerate 1 hour to dry out.
✔ No sticking: Use a well-seasoned wok or non-stick pan.
✔ Restaurant trick: Add ¼ tsp MSG (optional) for authentic takeout flavor.
🍽 Serving Ideas
- Protein boost: Top with grilled chicken, shrimp, or char siu pork.
- Veggie-loaded: Add bell peppers, mushrooms, or bean sprouts.
- Spicy kick: Drizzle with sriracha or chili crisp.
📊 Nutrition (Per Serving)
Calories: ~350 | Protein: 10g | Fat: 14g | Carbs: 45g | Fiber: 2g
🌱 Variations
- Vegetarian: Skip eggs, add tofu + extra veggies.
- Pineapple fried rice: Add ½ cup diced pineapple with cashews.
- Kimchi fried rice: Swap soy sauce for ¼ cup chopped kimchi + 1 tsp gochujang.
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