A simple yet flavorful dish, Egg Fried Rice is my go-to when I want something quick, satisfying, and perfect for using up leftover rice. I love how the scrambled eggs, tender vegetables, and savory seasonings come together to create a comforting meal in just minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice (preferably cold)
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 small onion, chopped
1/2 cup frozen peas
1/2 cup carrots, diced
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, chopped (for garnish)
Directions
I heat the vegetable oil in a large skillet or wok over medium heat.
I add the chopped onion and sauté for 2–3 minutes until softened.
Then I toss in the diced carrots and peas, cooking for another 3–4 minutes until the vegetables are tender.
I push the vegetables to the side of the pan and pour in the beaten eggs, scrambling them until fully cooked, then mixing them with the vegetables.
After that I add the cooked rice, breaking up any clumps, and stir everything together.
I drizzle in the soy sauce and sesame oil, mixing well, and season with salt and pepper.
I garnish with chopped green onions and serve hot.
Servings and timing
This recipe serves 2 people.
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Calories: about 320 kcal per serving
Variations
I sometimes add diced chicken, shrimp, or tofu for extra protein.
Also I like swapping the peas and carrots for bell peppers, corn, or broccoli.
I use a splash of oyster sauce or hoisin sauce when I want a richer flavor.
For a spicy twist, I stir in chili flakes or a drizzle of sriracha.
Storage/reheating
I store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat with a splash of water or broth to bring back moisture, but the microwave works fine for quick reheating.
FAQs
How do I prevent my fried rice from being mushy?
I always use cold, day-old rice because it’s drier and doesn’t clump together as much when stir-frying.
Can I make egg fried rice without sesame oil?
Yes, I can simply leave it out or replace it with another oil like vegetable or peanut oil for a slightly different flavor.
What type of rice works best?
I find that medium or long-grain rice like jasmine or basmati gives the best texture for fried rice.
Can I freeze egg fried rice?
Yes, I can freeze it in portions for up to a month. I thaw it in the fridge before reheating.
How can I make this dish vegan?
I replace the eggs with scrambled tofu or omit them entirely, and it still tastes delicious.
Conclusion
Egg Fried Rice is one of my favorite quick meals to make when I want something satisfying and full of flavor without spending a lot of time in the kitchen. I love how versatile it is, letting me use up what I have while still tasting amazing every time.
Recipe:
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Egg Fried Rice
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A quick, flavorful, and versatile stir-fry dish made with cold cooked rice, scrambled eggs, vegetables, and savory seasonings—perfect for using up leftovers and ready in just 15 minutes.
Ingredients
2 cups cooked rice (preferably cold)
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 small onion, chopped
1/2 cup frozen peas
1/2 cup carrots, diced
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add chopped onion and sauté for 2–3 minutes until softened.
- Add diced carrots and peas, cooking for another 3–4 minutes until tender.
- Push vegetables to the side, pour in beaten eggs, and scramble until cooked.
- Mix scrambled eggs with vegetables.
- Add cooked rice, breaking up clumps, and stir well.
- Drizzle in soy sauce and sesame oil, season with salt and pepper, and mix thoroughly.
- Garnish with chopped green onions and serve hot.
Notes
Use cold, day-old rice for the best texture.
Swap vegetables based on what you have—bell peppers, corn, or broccoli work well.
Add chicken, shrimp, or tofu for extra protein.
For a richer flavor, add oyster sauce or hoisin sauce.
For spice, stir in chili flakes or sriracha.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 186 mg
