If you are searching for a quick, comforting, and flavorful dish to whip up any day, this Egg Fried Rice Recipe is your new best friend in the kitchen. With its perfect blend of fluffy rice, tender scrambled eggs, vibrant veggies, and that umami-packed soy sauce, this classic takes just minutes to make and delivers big on taste. Whether it is a simple weeknight dinner or an impressive side for your next gathering, this Egg Fried Rice Recipe never fails to satisfy both the eyes and the palate.
Ingredients You’ll Need
It’s incredible how just a handful of simple ingredients come together to create such a delicious and colorful dish. Each one plays a vital role, bringing in layers of texture, flavor, and that irresistible aroma that makes egg fried rice so memorable.
- 3 cups cooked jasmine or long-grain white rice (day-old, chilled): Using day-old rice is key for that perfect, non-sticky texture.
- 2 large eggs, beaten: Adds a rich creaminess and a wonderful protein boost.
- 1 cup frozen peas and diced carrots, thawed: Brings sweetness, crunch, and vibrant color.
- 2 green onions, chopped: Offers freshness and a mild onion flavor that brightens the dish.
- 2 tablespoons soy sauce (use gluten-free if needed): Provides that essential savory depth and saltiness.
- 1 tablespoon sesame oil: Imparts a subtle nutty aroma that’s signature to fried rice.
- 2 tablespoons vegetable oil, divided: For cooking eggs and veggies without overpowering their natural flavors.
- Salt and pepper, to taste: Simple seasonings to balance and enhance all the other ingredients.
How to Make Egg Fried Rice Recipe
Step 1: Prep Ingredients
Before the magic begins, take a few moments to break up any rice clumps so each grain cooks evenly and doesn’t stick together. Thaw the peas and carrots, chop the green onions, and beat the eggs until smooth. This prep work ensures a seamless cooking flow.
Step 2: Cook the Eggs
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and gently scramble them just until they set but remain tender and slightly creamy. Once cooked, remove and set aside so they don’t overcook while you move to the next step.
Step 3: Stir-Fry the Veggies
Using the remaining oil, toss in the peas and carrots and stir-fry for 2 to 3 minutes until they start to soften but still keep their bite. Add the chopped green onions and cook for another minute, letting their mild pungency infuse the oil and brighten the flavors.
Step 4: Fry the Rice
Turn up the heat to medium-high and add the chilled rice, spreading it out evenly in the pan. Let it sit undisturbed for about 30 seconds to get a slight toasted edge before stirring. Repeat this process until the rice is heated through with some caramelized spots, which add exciting texture and flavor.
Step 5: Combine and Season
Return the scrambled eggs to the pan, then drizzle in the soy sauce. Stir everything together so that every grain and vegetable is coated with savory sauce. Taste and adjust with salt and pepper to your preference, making this Egg Fried Rice Recipe truly your own.
Step 6: Finish with Sesame Oil
Finally, drizzle the sesame oil over the top and give it one last gentle stir. This touch of toasted sesame aroma is what elevates the dish from simply good to absolutely crave-worthy. Serve it hot and enjoy immediately!
How to Serve Egg Fried Rice Recipe
Garnishes
Adding garnishes is an easy way to personalize and boost the presentation. Try sprinkling some toasted sesame seeds or extra chopped green onions on top for added crunch and color. A wedge of lime on the side can also offer a zesty brightness that contrasts beautifully with the rich soy and sesame flavors.
Side Dishes
Egg fried rice is a versatile companion to many meals. Pair it with crispy spring rolls, sweet and sour chicken, or a simple stir-fried vegetable medley for a balanced, satisfying meal. It also stands out beautifully alongside grilled meats or tofu for a protein-packed dinner.
Creative Ways to Present
For a playful twist, serve your Egg Fried Rice Recipe in edible lettuce cups or molded into neat little rice balls for a fun finger food approach. You can also use a ring mold to plate it elegantly when entertaining guests, making it feel special without any extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover egg fried rice keeps beautifully in an airtight container in the fridge for up to 3 days. Make sure to cool it to room temperature before storing to avoid sogginess and retain its lovely texture.
Freezing
This recipe freezes well, which makes it a fantastic option for batch cooking. Portion the fried rice into freezer-safe containers or bags, removing as much air as possible. Frozen egg fried rice is best used within 1 to 2 months for optimal flavor and texture.
Reheating
Reheat leftover or frozen egg fried rice on the stovetop in a hot pan or wok to restore that freshly cooked crispness. Add a splash of water or soy sauce if needed to keep it moist, stirring frequently until steaming hot throughout.
FAQs
Can I use fresh rice instead of day-old rice for this Egg Fried Rice Recipe?
Freshly cooked rice tends to be too moist and sticky, which can make the fried rice soggy. It’s best to use day-old, chilled rice because it’s firmer and separates easily, giving the ideal texture.
What can I substitute for sesame oil if I don’t have any?
If sesame oil isn’t available, you can use a neutral oil like vegetable or canola, but you’ll miss that distinct nutty aroma. A tiny drizzle of toasted peanut oil can also work as a flavorful alternative.
Is it necessary to use soy sauce in this Egg Fried Rice Recipe?
While you can omit soy sauce, it does add essential savory umami notes to the dish. For a gluten-free version, simply swap regular soy sauce for tamari or coconut aminos without altering the taste too much.
Can I add other vegetables or proteins?
Absolutely! Fried rice is highly adaptable. Feel free to toss in bell peppers, corn, mushrooms, shrimp, chicken, or tofu to make it more hearty or tailored to your tastes. Just cook them before adding rice for the best results.
How do I make egg fried rice less oily?
Using just enough oil to cook without pooling in the pan and opting for a non-stick skillet can help reduce oiliness. Scramble the eggs gently and remove them promptly to avoid extra fat absorption.
Final Thoughts
This Egg Fried Rice Recipe has a special place in my heart because it’s not only quick and easy but endlessly adaptable and delicious every single time. Give it a try and watch how those simple ingredients transform into something truly comforting and satisfying. I promise once you make it, you’ll find yourself reaching for this recipe again and again.
Print
Egg Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Egg Fried Rice recipe is a quick and flavorful dish made with day-old jasmine or long-grain rice, scrambled eggs, peas, carrots, and green onions, all stir-fried to perfection with soy sauce and sesame oil. Perfect as a satisfying main or side dish, it takes just 20 minutes to prepare and serves 4 people.
Ingredients
Main Ingredients
- 3 cups cooked jasmine or long-grain white rice (day-old, chilled)
- 2 large eggs, beaten
- 1 cup frozen peas and diced carrots, thawed
- 2 green onions, chopped
- 2 tablespoons soy sauce (use gluten-free if needed)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
- Salt and pepper, to taste
Instructions
- Prep Ingredients: Break up the chilled rice to remove any clumps. Thaw the frozen peas and diced carrots thoroughly. Chop the green onions finely. Beat the eggs in a small bowl until smooth.
- Cook Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently, stirring often until the eggs are just set but still moist. Remove the cooked eggs from the pan and set aside.
- Stir-Fry Veggies: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the thawed peas and carrots and stir-fry for 2 to 3 minutes until tender. Then add the chopped green onions and cook for an additional 1 minute while stirring.
- Fry the Rice: Increase the heat to medium-high. Add the broken-up rice to the pan, spreading it evenly across the surface. Let it cook undisturbed for about 30 seconds to get lightly toasted, then stir and repeat this process until the rice is heated through evenly, about 3 to 4 minutes.
- Combine: Return the scrambled eggs to the skillet with the rice and vegetables. Pour in the soy sauce and stir well to combine all ingredients evenly. Season with salt and pepper according to taste.
- Finish: Drizzle the sesame oil over the fried rice, give it one final stir to distribute the flavor, and serve hot.
Notes
- Use day-old rice as freshly cooked rice tends to be too sticky and can result in mushy fried rice.
- Adjust soy sauce quantity according to your salt preference or dietary needs.
- Sesame oil adds a distinctive nutty aroma; you can omit or substitute with another oil if desired.
- Add cooked chicken, shrimp, or tofu for a protein boost if preferred.
- Ensure the pan is hot enough to achieve proper stir-frying texture but avoid burning ingredients.
