If you’re craving a dish that’s both comforting and incredibly flavorful, this Egg Fried Rice Recipe is an absolute winner in my book. It’s a vibrant, easy-to-make meal that marries fluffy, day-old rice with silky scrambled eggs, tender-crisp veggies, and just the right amount of savory soy sauce and sesame oil for that classic Asian-inspired taste. Whether you’re whipping up a quick dinner or looking for a recipe to impress your friends, this Egg Fried Rice Recipe delivers satisfaction with every bite.
Ingredients You’ll Need
The fun part about this Egg Fried Rice Recipe is how simple and wholesome the ingredients are, yet each one plays a crucial role in creating the perfect balance of flavor, texture, and inviting color. From the tender carrots to the fragrant sesame oil, these components come together effortlessly for a quick yet nourishing dish.
- 1 tablespoon oil (vegetable or canola): Provides a neutral base to sauté the ingredients without overpowering the dish.
- 2 eggs, beaten: Adds a rich, creamy texture and protein that makes this recipe satisfying.
- 1 cup diced carrots: Gives a nice crunchy contrast and splash of orange color that brightens the plate.
- 1/2 cup green peas: Brings sweetness and vibrant green color, balancing the savory flavors.
- 4 cups cooked cold white rice (preferably day-old jasmine or long-grain): The star of the show, providing the perfect fluffy yet slightly firm base for all the mix-ins.
- 3 green onions, sliced (white and green parts separated): White parts add sharpness during cooking, while the green parts finish with fresh flavor and color.
- 2 tablespoons soy sauce (low-sodium recommended): Adds deep umami and saltiness without overwhelming the other tastes.
- 1 teaspoon sesame oil: Infuses an irresistible toasty aroma that elevates the whole dish.
- 1/4 teaspoon salt, or to taste: Enhances the overall savoriness without making the dish salty.
- 1/4 teaspoon black pepper, or to taste: Gives a delicate kick that brightens the flavors.
How to Make Egg Fried Rice Recipe
Step 1: Prep Your Ingredients with Care
Preparation is where the magic begins. Dice your carrots into small, even pieces so they cook quickly and add a pleasant crunch. Slice the green onions, keeping white and green parts separate since they play different roles during cooking. Beat the eggs lightly so they scramble into soft curds, and fluff up the cold rice with a fork to separate any clumps—this prevents a mushy result and helps the rice fry evenly and lightly crisp up.
Step 2: Cook the Silky Scrambled Eggs
Heat half the oil in a large nonstick skillet or wok over medium heat. Pour in your beaten eggs and gently scramble until they’re just set but still tender—no one wants rubbery eggs here! Transfer them to a plate; we’ll bring them back in later to keep that delicate texture intact.
Step 3: Sauté the Veggies to Tender-Crisp Perfection
Add the remaining oil to your pan and toss in the diced carrots first since they take a bit longer to soften. After about 2 to 3 minutes, add the peas along with the white parts of the green onions. Stir-fry until everything is tender but still has a bite—this keeps the texture exciting and fresh.
Step 4: Introduce the Rice and Get It a Little Crispy
Turn up the heat slightly and spread the rice evenly in the pan without stirring. Let it sit untouched for about a minute; this helps develop a slight crispiness on the bottom layer. Then stir-fry briskly to warm the rice through and combine it well with the vegetables.
Step 5: Bring It All Together with Eggs and Seasonings
Return the gently scrambled eggs back to the pan, then pour over the soy sauce and drizzle the sesame oil. Toss everything carefully but thoroughly so every grain of rice is perfectly coated and vibrant with flavor.
Step 6: Final Seasoning and Fresh Finish
Season with salt and black pepper according to your taste. Turn the heat off and sprinkle the green parts of the scallions right at the end to add that refreshing crispness and pop of green, making the dish look and taste irresistibly fresh. Serve it hot for the best experience!
How to Serve Egg Fried Rice Recipe
Garnishes
Simple garnishes can make your Egg Fried Rice Recipe shine even more. Try adding a sprinkle of toasted sesame seeds for a nutty crunch or a handful of chopped fresh cilantro for a burst of herbal brightness. A wedge of lime on the side offers a zesty twist if you enjoy citrusy notes alongside savory flavors.
Side Dishes
This Egg Fried Rice Recipe is wonderful as a standalone dish but also pairs beautifully with a variety of sides. Think crispy spring rolls, a light cucumber salad, or your favorite grilled meats like teriyaki chicken or beef skewers. These sides complement the rice without overshadowing its balanced simplicity.
Creative Ways to Present
For a festive touch, serve your egg fried rice in individual pineapple bowls or mold it into neat shapes using a small bowl or a ring mold for a restaurant-style presentation. Garnishing with edible flowers or finely sliced red chili peppers adds color and invites your guests to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
Leftover egg fried rice stores beautifully in an airtight container in the fridge for up to 3 days. Because it’s best enjoyed fresh and hot, it’s a fantastic option for quick lunches or to have on standby for a speedy dinner.
Freezing
While freezing egg fried rice is possible, it’s best to freeze it in smaller portions to retain texture. Use freezer-safe containers and keep it for up to 1 month. When thawed, the veggies may be a bit softer, but reheating properly can bring back much of the dish’s original charm.
Reheating
For perfectly reheated egg fried rice, use a wok or skillet over medium-high heat with a splash of oil, stirring frequently until piping hot. Avoid microwaving if you want to preserve texture, but if that’s your only option, cover loosely and reheat in short bursts, fluffing between intervals.
FAQs
Can I use freshly cooked rice instead of day-old rice?
Freshly cooked rice tends to be too moist and sticky, which can make your fried rice clumpy and mushy. Day-old rice is drier and separated, so if you only have fresh rice, spread it out to cool completely and dry a bit before using.
What can I substitute for soy sauce?
If you need a soy-free alternative, tamari or coconut aminos work well and still bring that savory, umami element. Just adjust the quantity according to taste since these substitutes can differ in saltiness.
Can I make this recipe vegetarian or vegan?
Absolutely! Simply replace the eggs with tofu scramble or extra veggies. Using mushroom-based soy sauce or vegetable broth can also deepen the flavor without animal products.
How do I get the rice to be crispy like in restaurants?
The key is using cold, well-separated rice and not stirring immediately after adding it to the hot pan. Let the rice sit undisturbed for a minute to develop that slight crisp before tossing it around gently.
Are there any variations to add more flavor?
Definitely! Consider adding minced garlic or ginger during the vegetable sauté, toss in some cooked shrimp or chicken for protein, or finish with a dash of chili flakes or sriracha for heat.
Final Thoughts
This Egg Fried Rice Recipe is truly a kitchen superstar—so quick to make, packed with flavor, and endlessly adaptable to your taste and pantry. I hope you give it a try and find it just as comforting and delightful as I do. Once you master this basic formula, your dinner options become deliciously limitless!
Print
Delicious Recipe
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
A quick and easy Egg Fried Rice recipe that combines fluffy scrambled eggs, tender vegetables, and flavorful seasonings for a delicious one-pan meal perfect for any weeknight.
Ingredients
Vegetables
- 1 cup diced carrots
- 1/2 cup green peas
- 3 green onions, sliced (white and green parts separated)
Main Ingredients
- 4 cups cooked cold white rice (preferably day-old jasmine or long-grain)
- 2 eggs, beaten
Seasonings & Oils
- 1 tablespoon oil (vegetable or canola), divided
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 teaspoon sesame oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prep Ingredients: Dice the carrots, slice the green onions separating the white and green parts, and beat the eggs. Fluff the cold cooked rice with a fork to break up any clumps for better texture during cooking.
- Cook Eggs: Heat 1/2 tablespoon of oil in a large nonstick skillet or wok over medium heat. Add the beaten eggs and lightly scramble until just cooked but still soft. Remove eggs from the pan and set aside on a plate.
- Sauté Vegetables: Add the remaining oil to the skillet and sauté the diced carrots for 2 to 3 minutes. Then add the green peas and the white parts of the green onions. Stir-fry until the vegetables are tender but still crisp.
- Cook Rice: Increase the heat slightly and add the fluffed rice to the pan. Spread the rice evenly and let it sit undisturbed for 1 minute to allow a slight crisp texture to develop on the bottom. Then stir-fry the rice thoroughly until heated through and combined with the vegetables.
- Combine Everything: Return the scrambled eggs to the pan with the rice and vegetables. Pour in the soy sauce and sesame oil, tossing everything together to evenly coat and combine flavors.
- Season and Finish: Season with salt and black pepper to taste. Turn off the heat and stir in the green parts of the scallions. Serve the egg fried rice hot immediately for the best taste and texture.
Notes
- Using day-old rice is recommended to ensure a drier texture that fries well without becoming mushy.
- Feel free to customize by adding cooked chicken, shrimp, or tofu for a protein boost.
- Adjust soy sauce quantity to your preferred saltiness level.
- For extra flavor, add a splash of oyster sauce or a pinch of garlic powder.
- Use a wok if available for better heat distribution and stir-frying results.
