Egg Fried Rice Quick (Printable)

Fluffy eggs and veggies stir-fried with rice and soy sauce for a quick, tasty dish.

# What You Need:

→ Rice

01 - 2 cups cooked leftover white rice, chilled

→ 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

# Directions:

01 - Dice carrots, bell pepper, and scallions; thaw 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 until just set. Transfer eggs to a plate.
03 - Add remaining 1 tablespoon oil to the pan; sauté carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in peas and half the scallions; cook for an additional minute.
05 - Add chilled rice, breaking up clumps with a spatula; stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over rice; toss thoroughly to combine.
07 - Return scrambled eggs to the pan; stir-fry together for 1 minute; season with pepper and salt if desired.
08 - Remove from heat; garnish with remaining scallions and serve immediately.

# Expert Advice:

01 -
  • It transforms yesterday's rice into something that tastes nothing like leftovers.
  • You can make a complete meal in less time than waiting for delivery.
  • The technique works with whatever vegetables are hiding in your crisper drawer.
02 -
  • Day-old rice is non-negotiable; fresh hot rice will turn into a gluey mess no matter how skilled you are.
  • The pan must stay hot and you must keep moving—this isn't a dish where you can wander away and check your phone.
  • Taste as you season at the very end, because once that soy sauce is in, you can't undo it.
03 -
  • If you don't have day-old rice, spread fresh rice on a baking sheet and chill it in the freezer for 10 minutes to dry it out slightly.
  • Keep your heat high and your movements constant—this dish loves attention and speed rather than gentle coaxing.
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