Egg Fried Rice Recipe

This Egg Fried Rice recipe is a simple, delicious dish that’s ready in minutes. Made with fluffy rice, scrambled eggs, and savory seasonings, it’s a versatile recipe perfect as a quick meal or a side dish to complement any Asian-inspired feast. Whether you’re using leftover rice or cooking fresh, this recipe guarantees a satisfying dish every time.

Egg fried rice was the first dish I ever cooked for my family, and it’s been a staple in our home ever since. My husband loves adding extra soy sauce, while my daughter enjoys picking out the peas. It’s the perfect way to use up leftovers while creating something flavorful and comforting. Now, it’s my go-to recipe for busy weeknights or when I’m craving something quick and delicious.

Why You’ll Love Egg Fried Rice

•Quick and Easy: Ready in under 20 minutes.

•Customizable: Add your favorite vegetables, proteins, or spices.

•Perfect for Leftovers: A great way to use up day-old rice.

•Kid-Friendly: Simple, tasty, and loved by all ages.

Ingredients Notes For Egg Fried Rice

•Rice: Day-old rice works best for the right texture; freshly cooked rice can be used if cooled and dried slightly.

•Eggs: Scrambled eggs are the star of this dish, adding richness and protein.

•Vegetables: Peas, carrots, and green onions are classic choices.

•Soy Sauce: Adds savory umami flavor.

•Sesame Oil: Provides a nutty aroma and authentic touch.

•Optional Add-Ins: Cooked chicken, shrimp, tofu, or extra vegetables.

Recipe Steps

1.Prepare Ingredients: Have all your ingredients chopped and ready to go, as this recipe cooks quickly.

2.Cook Eggs: Heat a wok or large skillet over medium-high heat. Add a splash of oil and scramble the eggs until just set. Remove from the pan and set aside.

3.Sauté Vegetables: Add a bit more oil to the pan and sauté diced carrots, peas, and green onions until tender.

4.Add Rice: Increase heat to high and add the rice to the pan. Stir-fry, breaking up clumps, until the rice is heated through and slightly toasted.

5.Season: Drizzle soy sauce and sesame oil over the rice, stirring to coat evenly. Adjust seasoning to taste.

6.Combine: Return the cooked eggs to the pan, breaking them into smaller pieces as you mix them with the rice and vegetables.

7.Serve: Garnish with extra green onions or sesame seeds if desired and serve hot.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best results.

•Freezer: Freeze cooked fried rice for up to 2 months. Thaw and reheat in a pan.

Variations & Substitutions

•Add diced cooked chicken, shrimp, or tofu for a heartier dish.

•Use cauliflower rice for a low-carb version.

•Swap soy sauce for tamari or coconut aminos for a gluten-free option.

Egg Fried Rice Recipe

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Course: Main Course, Side Dish

Kitchen: Chinese

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Ingredients

 

• ▢ 3 cups cooked and chilled rice preferably day-old
• ▢ 3 large eggs lightly beaten
• ▢ 2 tablespoons vegetable oil or sesame oil divided
• ▢ 1/2 cup onion finely diced
• ▢ 1/2 cup peas and carrots frozen or fresh
• ▢ 2 tablespoons soy sauce adjust to taste
• ▢ 1/2 teaspoon garlic powder or 2 cloves garlic minced
• ▢ 1/2 teaspoon ginger powder or 1/2 teaspoon minced fresh ginger
• ▢ 1/4 teaspoon white pepper optional
• ▢ 2 green onions sliced (optional, for garnish)

Instructions

• Prepare the Rice: Ensure your cooked rice is cold and clumped for best results. Break up any large chunks with a fork.
• Cook the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.
• Sauté Aromatics and Vegetables: In the same skillet, heat the remaining oil. Add the diced onion, peas, and carrots. Stir-fry for 2-3 minutes, or until the onions are translucent and the vegetables are tender.
• Add Rice and Seasonings: Increase the heat to high and add the chilled rice to the skillet. Stir-fry for 2-3 minutes, pressing the rice down with a spatula to break up clumps. Add garlic, ginger, soy sauce, and white pepper. Toss to coat evenly.
• Combine with Eggs: Stir the scrambled eggs back into the rice and mix well. Cook for another 1-2 minutes until everything is heated through.
• Serve: Garnish with sliced green onions, if desired. Serve hot.