Egg Fried Rice is a delicious dish that feels like home. It mixes soft eggs, savory soy sauce, and fluffy rice for a quick meal that most people love. This featured recipe is a true crowd-pleaser, easy to make for a weeknight dinner or a fast lunch. It tastes bright from green onions and rich from sesame oil, and it works well with many leftovers. If you like quick rice bowls, you might enjoy trying a similar idea, like the spicy ground beef stir fry bowl for more meal ideas. Give this egg fried rice a try and watch it disappear, one spoonful at a time.
How to prepare Egg Fried Rice
Ingredients
- 3 cups cold cooked rice, day-old is best
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil, optional
- Salt and pepper to taste
- Frozen peas or diced carrots, optional, 1/2 cup
Directions
- Break up the cold rice with your hands or a fork so it is loose and not in big clumps.
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Scramble the eggs until just set, then move them to the side and break them up.
- Add the other tablespoon of oil. Stir in the chopped onion and cook 1 to 2 minutes until soft. Add garlic and cook 20 to 30 seconds.
- If you use peas or carrots, add them now and cook until heated.
- Add the rice to the pan and spread it out. Stir and toss the rice so it heats and gets a little color.
- Push rice to the side, add the eggs back in and mix. Stir in soy sauce and sesame oil, if using. Add salt and pepper to taste.
- Stir in sliced green onions and serve hot.
Why You’ll Love Egg Fried Rice
- Fast to make, ready in about 15 to 20 minutes.
- Uses simple ingredients you likely have at home.
- Flexible, you can add veggies or meat for more flavor.
- Great use for leftover rice, it keeps the rice from getting soggy.
Tips for success
- Use cold, day-old rice, it fries better and stays separate.
- Work on high heat, and keep the rice moving in the pan.
- Don’t overcrowd the pan, cook in batches if needed.
- Season at the end so you control the salt level.
- Taste as you go, add more soy sauce or pepper if needed.
Serving Suggestions
- Serve with a side of steamed vegetables or a simple salad.
- Top with extra sliced green onions or a drizzle of sesame oil.
- Add cooked shrimp, chicken, or tofu for protein.
- Offer chili sauce or soy sauce at the table for extra flavor.
FAQs
Q: Can I use fresh rice?
A: You can, but fresh hot rice can be sticky. Cool it on a tray first so it dries a little.
Q: Can I make this without oil?
A: Oil helps fry and add flavor, but you can use a nonstick pan and a small spray of oil if you want less fat.
Q: How do I store leftovers?
A: Cool quickly and keep in an airtight container. Use within 2 days and reheat on the stove or in a microwave.
Q: Can I add more vegetables?
A: Yes, bell peppers, peas, carrots, and corn work well. Cook harder veggies first.
Conclusion
For a quick and tasty guide to a very similar recipe, see this simple version, The Easiest Egg Fried Rice (20 Minutes) | Healthy Nibbles by Lisa Lin, for more tips and a fast method to try.
Egg Fried Rice
Ingredients
Method
- Break up the cold rice with your hands or a fork so it is loose and not in big clumps.
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Scramble the eggs until just set, then move them to the side and break them up.
- Add the other tablespoon of oil. Stir in the chopped onion and cook for 1 to 2 minutes until soft. Add garlic and cook for 20 to 30 seconds.
- If using peas or carrots, add them now and cook until heated.
- Add the rice to the pan and spread it out. Stir and toss the rice so it heats and gets a little color.
- Push rice to the side, add the eggs back in and mix. Stir in soy sauce and sesame oil, if using. Add salt and pepper to taste.
- Stir in sliced green onions and serve hot.
