Egg Fried Rice Recipe
There’s something truly comforting about egg fried rice. It's a dish that checks all the boxes — quick, easy, satisfying, and packed with flavor. Whether you're a kitchen pro or just starting to learn your way around, this recipe will make you feel like a chef.
Ingredients
Main Ingredients
- 2 cups of cooked white rice** (preferably day-old rice for the best texture)
- 2 large eggs
- 1 cup frozen peas and carrots** (thawed)
- 1 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 2 green onions**, chopped
- 1 tablespoon vegetable oil** (for stir-frying)
- **Salt and pepper**, to taste
Optional Add-Ins:
- Cooked chicken, shrimp, or tofu** for added protein
- **Sriracha or chili flakes** for heat
- **Corn, bell peppers, or mushrooms** for extra veggies
Instructions
**Step 1: Preparing the Rice**
- If you haven't pre-cooked your rice, make sure it’s fully cooked and cooled before using it. Leftover rice works best because it’s drier and won’t get mushy.
Step 2: Prepping the Veggies and Eggs
- While the rice is cooling, chop your veggies and green onions. Crack the eggs into a bowl, lightly whisk them with a pinch of salt.
Step 3: Stir-Frying the Rice
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds. Then, push the garlic to the side and pour in the whisked eggs. Scramble the eggs, breaking them into pieces as they cook.
- Once the eggs are scrambled, add the peas, carrots, and cooked rice. Stir-fry everything together, making sure the rice is heated through and starts to brown slightly.
Step 4: Final Touches
- Pour in the soy sauce and sesame oil. Stir everything to combine well. Add salt and pepper to taste, then toss in the green onions just before serving.