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Egg fried rice is a classic dish that combines fluffy rice, savory flavors, and protein-rich eggs into a quick and satisfying meal. Perfect for busy weeknights, this easy egg fried rice recipe brings together simple ingredients to create a delicious dish that can be on your table in under 30 minutes. It’s versatile, customizable, and absolutely crave-worthy!
Why You’ll Love This Recipe
This egg fried rice is not only quick to prepare, but it also packs a punch of flavor. It’s a great way to use leftover rice and can be tailored to your taste.
- Quick and easy: Ready in 20 minutes!
- Customizable: Add your favorite veggies or proteins.
- Flavor-packed: A delightful mix of soy sauce and sesame oil.
- One-pot meal: Less cleanup means more time to enjoy your food.
Ingredients
- 3 cups cooked white rice (preferably day-old)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/2 cup frozen peas and carrots (optional)
- Salt and pepper to taste
- Chopped cilantro or parsley for garnish (optional)
How to Make Egg Fried Rice
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the frozen peas and carrots (if using) and stir-fry for about 2 minutes until heated through.
- Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet and pour in the soy sauce. Stir everything together until the rice is heated through and evenly coated in the sauce.
- Stir in the chopped green onions and season with salt and pepper to taste. Remove from heat.
- Plate the fried rice and top it with additional green onions and chopped herbs for garnish, if desired.
Tips for the Best Results
- Use day-old rice for the best texture. Freshly cooked rice can be too sticky.
- Keep the heat high for a nice stir-fry effect that prevents the rice from becoming mushy.
- Feel free to add protein like chicken, shrimp, or tofu for a heartier meal.
Easy Variations
- Add bell peppers, broccoli, or any leftover vegetables you have on hand.
- Substitute the soy sauce with tamari for a gluten-free option.
- Mix in cooked chicken or shrimp for added protein.
What to Serve With It
- Crispy spring rolls for a crunchy side.
- A simple cucumber salad for freshness.
- Sautéed bok choy or other greens for a nutritious complement.
Storage and Reheating
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Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to help steam it back to life.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield/Servings: 4 servings
Ingredients:
- 3 cups cooked white rice (preferably day-old)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/2 cup frozen peas and carrots (optional)
- Salt and pepper to taste
- Chopped cilantro or parsley for garnish (optional)
Instructions:
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the frozen peas and carrots (if using) and stir-fry for about 2 minutes until heated through.
- Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet and pour in the soy sauce. Stir everything together until the rice is heated through and evenly coated in the sauce.
- Stir in the chopped green onions and season with salt and pepper to taste. Remove from heat.
- Plate the fried rice and top it with additional green onions and chopped herbs for garnish, if desired.
Notes: For best results, use day-old rice and keep the heat high for a perfect stir-fry texture!
