Description
This Easy Egg Fried Rice recipe is a quick, flavorful, and versatile dish perfect for using up leftover rice. Made with simple ingredients like eggs, vegetables, and soy sauce, it delivers a tasty Asian-inspired meal that can be enjoyed as a main course or side dish. Ready in just 20 minutes, it’s an ideal weeknight dinner or a solution to transform day-old rice into a delicious meal.
Ingredients
Scale
Rice & Eggs
- 3 cups cooked and chilled white rice (preferably day-old)
- 3 large eggs, beaten
Vegetables & Aromatics
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 cloves garlic, minced
Oils & Sauces
- 2 tablespoons vegetable oil or sesame oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil (for finishing)
Seasoning
- Salt and pepper to taste
Instructions
- Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked but still soft. Remove the eggs from the pan and set them aside to keep warm.
- Sauté vegetables and garlic: Add the remaining 1 tablespoon of oil to the pan. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the thawed peas and carrots and cook for 2 to 3 minutes until they are tender and heated through.
- Add rice and stir-fry: Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for 3 to 4 minutes, ensuring the rice gets heated evenly and starts to slightly crisp.
- Combine eggs and seasonings: Return the scrambled eggs to the pan along with the sliced green onions. Pour in the low-sodium soy sauce, oyster sauce if using, and toasted sesame oil. Stir well to combine all ingredients evenly and cook for another 1 to 2 minutes to let flavors meld.
- Final seasoning and serving: Taste the fried rice and season with salt and pepper if needed. Serve the egg fried rice hot as a main dish or alongside your favorite entree.
Notes
- Using cold, day-old rice prevents the dish from becoming mushy and ensures better texture.
- Feel free to add cooked chicken, shrimp, or tofu for extra protein and variation.
- For a spicy kick, add a dash of sriracha, chili oil, or red pepper flakes towards the end of cooking.
- Make sure to stir-fry on medium-high heat to avoid soggy rice.
- Use low-sodium soy sauce to control salt levels and enhance flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
