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Chinese
Quick Egg Fried Rice
18 min total8 prep10 cook2 servings340 cal
ClassicFlexitarianVegetarianContains eggContains soy
A fast, classic fried rice built on cold day-old rice, scrambled eggs, and crisp vegetables, all tied together with soy sauce and sesame oil. It's the best use for leftover rice and comes together faster than delivery.
Ingredients
pantry
- 400 gcooked rice
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspvegetable oil
other
- 3eggs
frozen
- 100 gfrozen peas
produce
- 1carrot
- 3 stalksgreen onion
- 2 clovesgarlic
Steps
- Dice the carrot into small pieces and slice the green onions, separating white and green parts; mince the garlic.
- Beat the eggs in a small bowl.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Pour in the eggs and scramble 1–2 minutes until just set; break into small pieces and transfer to a plate.
- Add the carrot to the wok and stir-fry 2 minutes until slightly softened.
- Add the garlic and the white parts of the green onion; stir-fry 30 seconds until fragrant.
- Add the cold rice, breaking up any clumps with the back of a spatula, and stir-fry 3–4 minutes until heated through and starting to crisp in spots.
- Add the frozen peas and cook 1–2 minutes until thawed and hot.
- Return the eggs to the wok, drizzle with soy sauce and sesame oil, and toss everything together for 1 minute.
- Remove from heat, stir in the green onion tops, and serve immediately.
Tips
- Use rice that's been refrigerated overnight — fresh, warm rice turns gummy when stir-fried.
- Scramble the eggs separately first so they stay in distinct, fluffy pieces instead of disappearing into the rice.
- Keep the heat high and keep everything moving so the rice fries instead of steams.
- Break up any rice clumps with the back of a spatula before adding the sauce.
