Why You’ll Love This Recipe
Egg Fried Rice is simple, fast, and packed with comforting flavors. The fluffy scrambled eggs combined with tender rice and savory soy sauce create a balanced dish that’s both nutritious and tasty. It’s easy to customize with your favorite veggies, proteins, or sauces to suit your taste.
Ingredients
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3 cups cooked and cooled white rice (preferably day-old)
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3 large eggs, lightly beaten
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2 tbsp vegetable oil, divided
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup mixed vegetables (peas, carrots, corn)
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3 tbsp soy sauce (adjust to taste)
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1 tsp sesame oil (optional)
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2 green onions, sliced
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Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Eggs:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add beaten eggs and scramble until just cooked. Remove eggs from the pan and set aside. -
Sauté Aromatics and Vegetables:
Add remaining oil to the pan.
Sauté onion and garlic until fragrant and translucent.
Add mixed vegetables and cook until tender. -
Add Rice:
Add cooked rice to the pan.
Stir-fry, breaking up any clumps, until heated through. -
Combine and Season:
Return scrambled eggs to the pan.
Add soy sauce and sesame oil (if using).
Stir everything together until well combined and evenly coated.
Season with salt and pepper to taste. -
Finish and Serve:
Stir in sliced green onions.
Serve hot as a side or main dish.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 10 minutes
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Total time: 20 minutes
Variations
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Protein Boost: Add cooked chicken, shrimp, or tofu.
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Spicy: Stir in chili garlic sauce or crushed red pepper flakes.
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Vegetable Mix: Use fresh bell peppers, mushrooms, or broccoli.
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Low-Sodium: Use low-sodium soy sauce or tamari.
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Herbs: Garnish with fresh cilantro or basil.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a skillet or microwave until hot, adding a splash of water if dry.
FAQs
Can I use freshly cooked rice?
Day-old rice works best as it’s drier and less sticky, but fresh rice can be used if cooled properly.
Can I make this recipe vegan?
Omit eggs and add tofu or extra vegetables for protein.
How do I prevent rice from sticking?
Use chilled rice and a hot pan with enough oil.
What kind of rice is best?
Long-grain white rice or jasmine rice is ideal.
Can I freeze egg fried rice?
Yes, freeze in portions and thaw before reheating.
How do I make it gluten-free?
Use gluten-free soy sauce or tamari.
Can I add other sauces?
Yes, oyster sauce, hoisin, or chili sauce work well.
Can I prepare this ahead?
Yes, assemble and store in the fridge; reheat before serving.
Is sesame oil necessary?
No, but it adds a nice nutty flavor.
Can I use brown rice?
Yes, but adjust cooking time as brown rice is firmer.
Conclusion
Egg Fried Rice is a quick, delicious, and versatile dish that turns simple ingredients into a flavorful meal. Perfect for busy days or as a tasty side, it’s easy to customize and always satisfying, making it a kitchen staple worldwide.
Egg Fried Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Description
Egg Fried Rice is a quick, flavorful, and versatile dish featuring fluffy scrambled eggs, tender rice, and mixed vegetables stir-fried with savory soy sauce. Perfect as a side or main course, this recipe is an easy way to use leftover rice and customize with your favorite proteins and seasonings.
Ingredients
-
3 cups cooked and cooled white rice (preferably day-old)
-
3 large eggs, lightly beaten
-
2 tbsp vegetable oil, divided
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 cup mixed vegetables (peas, carrots, corn)
-
3 tbsp soy sauce (adjust to taste)
-
1 tsp sesame oil (optional)
-
2 green onions, sliced
- Salt and pepper, to taste
Instructions
-
Cook the Eggs:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Remove eggs from the pan and set aside. -
Sauté Aromatics and Vegetables:
Add remaining oil to the pan. Sauté onion and garlic until fragrant and translucent. Add mixed vegetables and cook until tender. -
Add Rice:
Add cooked rice to the pan. Stir-fry, breaking up any clumps, until heated through. -
Combine and Season:
Return scrambled eggs to the pan. Add soy sauce and sesame oil (if using). Stir everything together until well combined and evenly coated. Season with salt and pepper to taste. -
Finish and Serve:
Stir in sliced green onions. Serve hot as a side or main dish.
Notes
Use day-old rice for best texture; fresh rice must be cooled well to avoid clumping.Customize with cooked chicken, shrimp, tofu, for added protein.Adjust soy sauce to your preferred saltiness; low-sodium versions work well.Add chili garlic sauce or crushed red pepper flakes for heat.Garnish with fresh cilantro or basil for extra flavor.
