Why You’ll Love This Recipe

This egg fried rice is all about simplicity and flavor. It’s a one-pan dish that’s super quick to prepare, making it ideal for busy nights when you don’t have a lot of time. The combination of scrambled eggs, tender veggies, and seasoned rice creates a savory and satisfying meal. You can also easily customize it with additional proteins or vegetables based on what you have in your fridge. Best of all, it’s a great way to use up leftover rice!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked rice (preferably day-old)
3 large eggs
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional, for extra flavor)
1 teaspoon sesame oil
2 tablespoons vegetable oil
1/2 cup frozen peas and carrots, thawed
2 green onions, chopped
1 clove garlic, minced
1/2 teaspoon ginger, minced (optional)
Salt and black pepper, to taste

Directions

Prepare the ingredients: If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly—day-old rice works best because it’s less sticky. Beat the eggs in a small bowl and season lightly with salt.
Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.
Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic, ginger (if using), and green onions for 1–2 minutes until fragrant. Stir in the thawed peas and carrots, cooking for another 2 minutes.
Add the rice: Increase the heat to high and add the cooked rice to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps and ensuring the rice is evenly heated through.
Season and combine: Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to coat evenly. Return the scrambled eggs to the skillet, breaking them into smaller pieces and mixing them throughout the rice.
Serve: Taste and adjust the seasoning with additional soy sauce or a pinch of salt if needed. Serve hot and enjoy!

Servings and Timing

Servings: This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add protein: Add cooked shrimp, diced chicken, or tofu for a heartier meal. Simply stir-fry your protein along with the veggies.
Extra veggies: Customize your fried rice by adding bell peppers, corn, or broccoli to boost the nutrition and flavor.
Vegan version: Skip the eggs and use tofu or chickpeas for protein. You can also use tamari sauce for a gluten-free option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the fried rice in a skillet over medium heat or in the microwave until heated through. Add a splash of water or soy sauce if the rice seems dry.

FAQs

1. Can I use freshly cooked rice for this recipe?

Day-old rice works best because it’s drier and less sticky, but if you need to use freshly cooked rice, spread it on a baking sheet and chill it in the fridge for 20–30 minutes to help dry it out.

2. Can I use different vegetables?

Yes! You can use any vegetables you like, such as bell peppers, broccoli, or corn. Just sauté them with the garlic and ginger for a few minutes before adding the rice.

3. How can I make the fried rice spicier?

If you like a bit of heat, add some chili flakes, sriracha, or a diced fresh chili along with the garlic and ginger.

4. Can I add meat to the fried rice?

Yes, you can add cooked chicken, shrimp, or even ham. Just stir-fry the meat with the vegetables before adding the rice.

5. Is it possible to make this fried rice gluten-free?

Yes, simply use tamari instead of soy sauce and make sure your oyster sauce is gluten-free or skip it entirely.

6. How can I make this dish vegan?

To make the dish vegan, skip the eggs and use tofu or chickpeas for protein. You can also substitute the oyster sauce with a vegan version or add extra soy sauce.

7. Can I freeze egg fried rice?

While it’s best enjoyed fresh, you can freeze leftover fried rice in an airtight container for up to 1 month. Reheat thoroughly before serving.

8. Can I use brown rice instead of white rice?

Yes, you can use cooked brown rice instead of white rice. Keep in mind that brown rice may require slightly more oil and time to stir-fry due to its texture.

9. Can I make this fried rice without sesame oil?

If you don’t have sesame oil, you can substitute it with regular vegetable oil, but the sesame oil adds a distinctive flavor that enhances the dish.

10. How do I prevent the rice from being too sticky?

Using day-old rice is key to achieving the perfect fried rice texture. If you must use fresh rice, be sure to let it cool and dry out a bit before stir-frying.

Conclusion

Egg fried rice is an incredibly versatile and easy dish that can be whipped up in a flash. Packed with flavor, veggies, and eggs, it makes for a satisfying meal on its own or a fantastic side dish. With endless possibilities for customization, you can make this dish your own, whether you add extra proteins or try new veggies. It’s a great way to transform leftover rice into a delicious meal that everyone will love!

Egg Fried Rice

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Egg fried rice is a quick and satisfying meal, transforming leftover rice into a flavorful dish with eggs, veggies, and savory sauces. It’s perfect for a simple dinner or as a side dish.

Author: Amy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-frying
Cuisine: Asian
Diet: Vegetarian

Instructions

Prepare the ingredients: If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly—day-old rice works best because it’s less sticky. Beat the eggs in a small bowl and season lightly with salt.
Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.
Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic, ginger (if using), and green onions for 1–2 minutes until fragrant. Stir in the thawed peas and carrots, cooking for another 2 minutes.
Add the rice: Increase the heat to high and add the cooked rice to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps and ensuring the rice is evenly heated through.
Season and combine: Add the soy sauce, oyster sauce (if using), and sesame oil to the rice. Stir well to coat evenly. Return the scrambled eggs to the skillet, breaking them into smaller pieces and mixing them throughout the rice.
Serve: Taste and adjust the seasoning with additional soy sauce or a pinch of salt if needed. Serve hot and enjoy!