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Plate of flavorful Egg Fried Rice garnished with vegetables and egg

Egg Fried Rice

A quick and delicious dish that mixes soft eggs, savory soy sauce, and fluffy rice, perfect for a crowd-pleasing meal any night of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 tablespoons soy sauce
  • 1 teaspoon sesame oil optional
  • 1/2 cup frozen peas or diced carrots optional
  • Salt and pepper to taste

Method
 

Preparation
  1. Break up the cold rice with your hands or a fork so it is loose and not in big clumps.
  2. 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.
  3. 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.
  4. If using peas or carrots, add them now and cook until heated.
  5. Add the rice to the pan and spread it out. Stir and toss the rice so it heats and gets a little color.
  6. 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.
  7. Stir in sliced green onions and serve hot.

Notes

Use cold, day-old rice for the best texture. Work on high heat to keep the rice moving in the pan, and avoid overcrowding. Taste and adjust seasoning as needed.