Nina Johnson
Golden, savory, and perfectly fluffy, Egg Fried Rice is a beloved staple of quick home-cooked meals and cozy takeout nights. This simple dish brings together day-old rice, fluffy scrambled eggs, and colorful vegetables in a sizzling hot wok for a quick fix that’s endlessly customizable. It delivers comfort with every bite and is satisfying enough to be the star of the meal or the perfect companion to your favorite stir-fry.
What makes Egg Fried Rice irresistible is its blend of textures and flavors—the slight crisp of the rice, the softness of the eggs, and the sweetness of peas and carrots all come together in harmony. Plus, it’s a brilliant way to use up leftover rice and get dinner on the table in under 20 minutes.
What Kind of Rice Should I Use for Egg Fried Rice?
The secret to a great Egg Fried Rice lies in the rice itself. Day-old, chilled rice works best because it’s drier and less likely to clump together when stir-fried. Jasmine rice or long-grain white rice holds up well to frying and absorbs the savory flavors without turning mushy. If you’re using freshly cooked rice, try spreading it out on a baking sheet to cool and dry for at least 30 minutes before frying.
Ingredients for the Egg Fried Rice
Cooked Rice (preferably day-old): This is the base of the dish and benefits from being slightly dry to achieve that classic fried rice texture.
Eggs: Whisked and scrambled, they provide protein and a soft contrast to the rice.
Peas and Carrots: These add color, natural sweetness, and a touch of crunch. Frozen versions work great and save prep time.
Green Onions: A fresh pop of flavor that adds brightness to the dish.
Soy Sauce: Essential for umami depth and saltiness. It coats the rice and enhances the overall savoriness.
Sesame Oil: Just a splash at the end brings a rich, toasty aroma that elevates the whole plate.
Vegetable Oil: Used to fry the rice and eggs without adding extra flavor.
Salt and Pepper: To season everything just right and balance out the flavors.
How To Make the Egg Fried Rice
Step 1: Prep the Ingredients
Start by measuring out all your ingredients. Beat the eggs in a bowl and set aside. If using frozen peas and carrots, give them a quick rinse to defrost. Chop the green onions and make sure your rice is broken up with no clumps.
Step 2: Cook the Eggs
In a large wok or skillet, heat about a tablespoon of vegetable oil over medium heat. Pour in the beaten eggs and scramble gently until just set. Remove from the pan and set aside.
Step 3: Stir-Fry the Vegetables
Add a bit more oil to the pan, then toss in the peas and carrots. Stir-fry for about 2-3 minutes until they’re heated through but still vibrant. Add the chopped green onions and cook for another minute.
Step 4: Add the Rice
Increase the heat to medium-high. Add the cold, cooked rice to the pan. Spread it out and press it lightly with your spatula. Let it sit for 30 seconds, then stir. Repeat this a few times to give the rice a slight crisp and heat it evenly.
Step 5: Combine Everything
Return the scrambled eggs to the pan. Drizzle in the soy sauce and stir everything together until the rice is uniformly colored and the ingredients are well distributed. Taste and season with salt and pepper as needed.
Step 6: Finish with Sesame Oil
Just before turning off the heat, drizzle a small amount of sesame oil over the rice. Give it one final toss to blend in the flavor. Serve hot straight from the pan.
Serving and Storing Egg Fried Rice
Egg Fried Rice is best served immediately while it’s hot and fragrant, straight from the wok. You can enjoy it on its own or as a flavorful side dish to your favorite Asian-inspired entrées, like sesame chicken, sweet and sour shrimp, or tofu stir-fry.
If you have leftovers, let the rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for the best texture, adding a splash of water or soy sauce to loosen up the rice. Microwave works too, but the rice might lose a bit of its signature fried edge.
Frequently Asked Questions
How do I prevent my rice from getting mushy?
Use day-old rice that has been chilled in the fridge. Fresh rice holds more moisture, which leads to a mushy texture when fried.
Can I add other vegetables or protein?
Absolutely! Bell peppers, mushrooms, corn, or baby spinach are all great choices. For protein, try shrimp, diced chicken, tofu, or even crumbled bacon.
What if I only have freshly cooked rice?
Spread it on a baking sheet and let it cool and dry out for at least 30 minutes. It won’t be as ideal as day-old rice, but it’s a decent workaround.
Is this recipe gluten-free?
Standard soy sauce contains gluten, so be sure to use a gluten-free version like tamari if needed.
Can I make this ahead of time?
Yes, you can make it a few hours ahead and reheat in a pan before serving. Add a touch of sesame oil or soy sauce to refresh the flavors.
What oil is best for stir-frying?
Neutral oils like vegetable, canola, or peanut oil are perfect. Save the sesame oil for the finishing touch.
Want More Dinner Ideas with a Twist?
If you love this Egg Fried Rice, you might enjoy these other savory meals that bring comfort and flavor:
• Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken for a cheesy, garlicky dinner that’s ultra-satisfying.
• Low Carb Greek Chicken Bowls when you’re craving fresh, herb-packed flavor with a healthy twist.
• Hawaiian Pineapple Chicken Rice for a sweet and tangy tropical vibe.
• Garlic Chicken Lo Mein if you’re looking for noodle goodness with a punch of garlic.
• Mississippi Beef and Noodles for a comforting, hearty alternative.
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Egg Fried Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
This Egg Fried Rice is a quick and comforting dinner made with fluffy scrambled eggs, day-old rice, and colorful vegetables. It comes together in under 20 minutes and makes a great standalone meal or side dish. Perfect for using leftovers and satisfying those takeout cravings at home.
Ingredients
3 cups cooked jasmine or long-grain white rice (day-old, chilled)
2 large eggs, beaten
1 cup frozen peas and diced carrots, thawed
2 green onions, chopped
2 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon sesame oil
2 tablespoons vegetable oil, divided
Salt and pepper, to taste
Instructions
- Prep Ingredients: Break up the rice to remove clumps. Thaw peas and carrots. Chop green onions. Beat the eggs.
- Cook Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add eggs and scramble gently until just set. Remove and set aside.
- Stir-Fry Veggies: Add the remaining oil. Stir-fry peas and carrots for 2-3 minutes, then add green onions and cook for 1 more minute.
- Fry the Rice: Increase heat to medium-high. Add rice, spreading it evenly. Let it cook undisturbed for 30 seconds, then stir. Repeat until heated through.
- Combine: Return eggs to the pan. Add soy sauce and stir to combine. Season with salt and pepper.
- Finish: Drizzle sesame oil over the top, stir once more, and serve hot.
