Egg Fried Rice Classic (Printable Version)

A classic Asian stir-fry combining fluffy eggs, leftover rice, and crisp vegetables with savory soy sauce in under 20 minutes.

# What You Need:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tbsp vegetable oil (divided)

→ Vegetables

04 - 1 cup frozen peas and carrots (thawed)
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced

→ Seasonings & Sauces

07 - 3 tbsp soy sauce (low sodium, if preferred)
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated (optional)

# Directions:

01 - In a small bowl, beat the eggs with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add the remaining oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss until evenly combined and heated through.
07 - Garnish with reserved scallion greens. Serve immediately.

# Expert Advice:

01 -
  • It transforms sad leftover rice into something so craveable you'll find yourself cooking extra rice just to make this again tomorrow.
  • Twenty minutes from start to finish means you can have dinner on the table faster than delivery arrives, with actual heat and texture intact.
  • The seasoning is forgiving enough for beginners but layered enough to feel like you actually know what you're doing in the kitchen.
02 -
  • Cold rice is absolutely essential; warm or room-temperature rice will turn into rice porridge no matter how high your heat climbs, so plan ahead or your dinner dreams will steam into disappointment.
  • The order of ingredients matters more than you'd think—sautéing the aromatics first and adding vegetables before the rice ensures every grain gets coated in that fragrant oil, while rushing these steps leaves you with bland patches in every bite.
03 -
  • Keep your wok scorching hot throughout the cooking process; this is not a dish that tolerates timidness, and the high heat is what separates fried rice from steamed rice pretending to be fried.
  • Taste as you season because soy sauce is salty and personal preference varies widely—you can always add more but you can't take it out once it's in the bowl.
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