Egg Fried Rice Classic (Print Version)

Timeless Asian stir-fry with fluffy eggs, rice, and vibrant vegetables tossed in savory soy sauce.

# What You Need:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tbsp vegetable oil (divided)

→ Vegetables

04 - 1 cup frozen peas and carrots (thawed)
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced

→ Seasonings & Sauces

07 - 3 tbsp soy sauce (low sodium, if preferred)
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated (optional)

# Directions:

01 - In a small bowl, beat the eggs with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add the remaining oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss until evenly combined and heated through.
07 - Garnish with reserved scallion greens. Serve immediately.

# Expert Tips:

01 -
  • It transforms leftovers into something that tastes better than takeout, with barely any effort.
  • Everything cooks in one pan, so cleanup is a breeze even on your laziest evenings.
  • You can taste every ingredient, the eggs stay fluffy, and the rice gets those crispy golden bits that make you fight over the last spoonful.
02 -
  • Use cold, day-old rice or the dish will turn gummy and sticky no matter how hard you stir.
  • Don't skip the high heat at the end, that's what gives the rice its slightly crispy texture and keeps it from being soggy.
  • Scramble the eggs separately and add them back later, or they'll overcook and turn rubbery while you're frying everything else.
03 -
  • Spread your cooked rice on a baking sheet and refrigerate it for an hour if you don't have day-old rice, it dries out just enough to fry properly.
  • Keep your wok or skillet screaming hot and work fast, hesitation leads to steaming instead of frying, and that's how you lose the texture.
  • Use a wooden spatula or metal wok spatula to scrape up the crispy bits stuck to the pan, those are flavor gold.
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