Description
This easy and flavorful egg fried rice recipe is the perfect way to turn simple ingredients into a delicious meal in just 15 minutes! Made with day-old rice, eggs, soy sauce, and fresh vegetables, this dish is a classic Asian-inspired comfort food that you can customize with your favorite proteins and seasonings. Whether you’re looking for a quick lunch, dinner, or a way to use up leftover rice, this recipe guarantees a perfectly fried, non-sticky texture every time!
Ingredients
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup frozen peas
- ½ cup diced carrots
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
Add the remaining 1 tablespoon of oil to the pan. Sauté the chopped onion and garlic for about a minute until fragrant.
Add the diced carrots and peas, cooking for another 2-3 minutes until they begin to soften.
Increase the heat to high and add the cooked rice. Stir-fry for a few minutes, breaking up any clumps.
Pour in the soy sauce, sesame oil, and black pepper. Stir well to evenly coat the rice.
Return the scrambled eggs to the pan, stirring to combine. Cook for another minute until everything is heated through.
Garnish with chopped green onions and serve warm.
Notes
- Use day-old rice for the best texture—fresh rice tends to be too moist and can turn mushy.
- Cook over high heat to achieve a slightly crispy, restaurant-style fried rice.
- Customize your dish by adding protein like chicken, shrimp, or tofu.
- Don’t overdo the soy sauce—start with a small amount and adjust as needed.
- Reheat leftovers properly by stir-frying with a splash of water or microwaving with a damp paper towel to retain moisture.