Egg Fried Rice (Printable)

A fast stir-fry blending eggs, fresh vegetables, and cold rice with savory notes.

# What You’ll Need:

→ Rice

01 - 2 cups cooked leftover rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium preferred)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil (neutral oil alternative permitted)

# Directions:

01 - Dice carrots, bell pepper, and scallions. Thaw frozen peas. Beat eggs in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate.
03 - Add remaining tablespoon of oil to the skillet. Sauté diced carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the scallions; cook for 1 minute.
05 - Add cold rice, breaking any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice. Toss thoroughly to combine.
07 - Return scrambled eggs to the pan. Stir-fry all ingredients together for 1 minute. Season with pepper and salt if needed.
08 - Remove from heat and garnish with remaining scallions. Serve immediately.

# Expert Tips:

01 -
  • It transforms yesterday's rice into something that tastes deliberately made, not recycled.
  • The whole thing comes together in twenty minutes, and most of that is just chopping vegetables.
  • You get that satisfying umami hit from soy sauce without needing a list of hard-to-find ingredients.
02 -
  • If you use warm or freshly cooked rice, it'll turn to mush no matter how high your heat is—room-temperature or cold rice is non-negotiable.
  • Don't crowd the pan or you'll steam the ingredients instead of searing them; if your skillet is small, work in batches or use a wok.
  • The soy sauce and sesame oil go in near the end so their delicate flavors don't cook away; adding them too early means you lose that aromatic depth that makes this dish special.
03 -
  • For extra depth, add a tiny pinch of minced garlic or ginger when you sauté the vegetables—it transforms the dish without making it complicated.
  • If you want protein, cooked chicken, shrimp, or tofu can be added in the last minute of cooking; warm them through instead of cooking them from scratch.
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