Egg fried rice became one of my favorite quick meals after I started looking for ways to use leftover rice instead of letting it sit in the refrigerator. Since I usually have eggs and a few vegetables on hand, I decided to toss everything into a hot pan with soy sauce and a few simple seasonings. Within minutes, the rice turned golden around the edges, the eggs mixed through every bite, and dinner was ready with hardly any effort.
Since then, this egg fried rice recipe has become one of those meals I make whenever I need something fast and filling. Better yet, you can use whatever vegetables you already have, which makes it especially useful at the end of the week. Plus, if you enjoy quick meals like my Egg Chow Mein, Chicken Katsu, or Peanut Sesame Chicken, this fried rice fits perfectly into the same dinner rotation.
Why You Will Love This Egg Fried Rice
What I love most about this recipe is how quickly everything comes together. Since the rice is already cooked, you can have the entire meal ready in about 15 minutes. As a result, it’s perfect for busy evenings when you don’t want to spend much time in the kitchen.
Another reason I make it often is that it’s a great way to use leftovers. Instead of throwing away yesterday’s rice, you can turn it into a completely different meal with just eggs, vegetables, and a few seasonings.
On top of that, you can easily customize the recipe. For example, add leftover chicken, shrimp, mushrooms, broccoli, or any vegetables that need to be used. Likewise, you can adjust the soy sauce or add chili sauce if you prefer more flavor and heat.
Finally, everything cooks in one pan. Therefore, you get a quick homemade meal without creating a pile of dishes afterward.
What You Will Need
You’ll need a large wok or wide skillet so the rice has enough room to fry rather than steam. Additionally, a wooden spoon or spatula makes it easy to break apart the rice and toss everything together.
You’ll also need a small bowl and fork for beating the eggs. Finally, have all your ingredients prepared before you start because fried rice cooks quickly once the pan gets hot.
Ingredients
- 4 cups cooked and chilled long-grain rice
- 3 large eggs
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- ½ small onion, finely diced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon black pepper
- Salt, to taste
How to Make Egg Fried Rice
First, use your fingers or a fork to separate any large clumps in the cold rice. Then, set the rice aside while you prepare the remaining ingredients.
Next, crack the eggs into a small bowl and beat them with a fork until combined.
Meanwhile, heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the pan becomes hot, pour in the eggs.
Let the eggs cook briefly before gently scrambling them into small pieces. Once they’re just cooked, transfer them to a plate and set them aside.
Next, add the remaining tablespoon of vegetable oil to the same pan. Then, add the diced onion and cook for about 2 minutes until it begins to soften.
Add the garlic and ginger and continue cooking for about 30 seconds. After that, stir in the peas and carrots and cook for another 2 minutes.
Now, increase the heat slightly and add the cold rice. Break apart any remaining clumps with your spatula and toss the rice with the vegetables.
Continue frying for about 3 to 5 minutes. As the rice cooks, stir it frequently so some of the grains can lightly toast without burning.
Next, pour the soy sauce around the sides of the hot pan rather than directly onto one section of rice. Then, quickly toss everything together until the sauce evenly coats the rice.
Return the scrambled eggs to the pan. After that, add the green onions, sesame oil, and black pepper.
Finally, toss everything together for another minute until the eggs heat through. Taste the rice and add a little salt or additional soy sauce if needed, then serve immediately.
Tips for the Best Egg Fried Rice
First, use cold leftover rice whenever possible. Since freshly cooked rice contains more moisture, it can become soft and sticky in the pan. In contrast, chilled rice stays separate and develops a much better fried texture.
Additionally, make sure your wok or skillet gets properly hot before adding the rice. That way, the ingredients fry quickly instead of slowly steaming.
Avoid overcrowding the pan as well. If you’re doubling the recipe, cook the fried rice in batches so there is enough space for the moisture to escape.
Finally, don’t add too much soy sauce. While it adds plenty of savory flavor, too much can make the rice wet and overly salty. Instead, start with a smaller amount and add more after tasting.
Can I Use Freshly Cooked Rice?
Although leftover rice gives you the best texture, you can still make egg fried rice with freshly cooked rice. However, you’ll need to remove some of its moisture first.
After cooking the rice, spread it in a thin layer across a large baking sheet or plate. Then, allow it to cool before placing it in the refrigerator until chilled. Once the grains feel cool and slightly dry, you can use them for fried rice.
Easy Add-Ins
One of the best things about egg fried rice is how easily you can change it depending on what you have in the refrigerator. For example, leftover chicken works particularly well and turns this simple side into an even more filling dinner.
You can also add shrimp, diced bell peppers, mushrooms, sweet corn, broccoli, cabbage, or bean sprouts. Meanwhile, if you prefer a little heat, add chili flakes, sriracha, or sliced fresh chilies.
What to Serve With Egg Fried Rice
Egg fried rice works well on its own for a quick lunch. However, you can also serve it as a side when you want a larger meal.
For instance, pair it with Huli Huli Chicken, Honey Garlic Chicken, or Red Chicken Curry for an easy dinner. Alternatively, serve it alongside Spinach Pakoras when you’re putting together a larger meal with several dishes.
How to Store and Reheat Egg Fried Rice
Once the fried rice has cooled, transfer leftovers to an airtight container and refrigerate promptly. For best quality, enjoy it within 3 to 4 days.
When you’re ready to eat, reheat the rice thoroughly in a hot skillet with a small splash of oil. Alternatively, microwave it until piping hot throughout. Avoid reheating the same batch more than once.
Egg Fried Rice
Description
this egg fried rice recipe has become one of those meals I make whenever I need something fast and filling. Better yet, you can use whatever vegetables you already have, which makes it especially useful at the end of the week.
Ingredients
Instructions
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Take a mixing bowl, add the eggs, add a pinch of salt and 1/4 teaspoon of white pepper powder and beat to mix well.
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Put a sauce pan on medium heat, add 1 tablespoon of cooking oil, let it heat up then add the egg mixture and scramble the eggs until just set. Remove from heat and set aside.
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Add the rest of the cooking oil into the sauce pan, add the garlic, ginger and chopped onions, sauté until fragrant and slightly golden in color.
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Add the corn, carrots and peas, stir fry for 3 to 4 minutes, tossing them until evenly cooked.
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Add the cooked rice and scrambled eggs to the vegetable mixture. mix well to combine evenly.
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Pour in the soy sauce, salt, pepper, curry powder, turmeric powder,1/4 teaspoon white pepper powder. Mix everything evenly and cook for another 3 to 4 minutes. Sprinkle the chopped green onions and serve while still hot.
