Egg Fried Rice Flavorful (Printable)

Fluffy eggs, vibrant veggies, and savory sauce combine for a fast, tasty dish.

# What You Need:

→ Rice

01 - 2 cups cooked leftover rice, preferably day-old and chilled

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium preferred)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or neutral cooking oil

# How to Make It:

01 - Dice vegetables, thaw peas, and beat eggs lightly in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in peas and half the scallions; cook for 1 minute to warm through.
05 - Add chilled rice to the pan, breaking up clumps with a spatula. Stir-fry for 2–3 minutes until evenly heated.
06 - Drizzle soy sauce and sesame oil over the rice mixture; toss well to combine all ingredients thoroughly.
07 - Return scrambled eggs to the pan and stir-fry together for 1 minute. Season with pepper and salt as desired.
08 - Remove from heat, garnish with remaining scallions, and serve immediately while hot.

# Expert Tips:

01 -
  • It actually uses up that sad container of leftover rice that's been judging you from the back of the fridge.
  • The whole thing comes together faster than most phone calls, making it a real option on nights when you're genuinely tired.
  • Every bite has fluffy scrambled egg mixed throughout, which somehow makes the simplest meal feel a little special.
02 -
  • Day-old, cold rice is not a preference—it's the entire reason this works; fresh warm rice will turn into porridge.
  • The eggs need to come out of the pan before the rice goes in, or you'll end up with rubbery scrambled egg instead of soft pieces mixed throughout.
  • Sesame oil is small but essential; it's what separates this from just being rice with eggs stirred in.
03 -
  • Keep cooked rice in the fridge specifically so you can make this on nights when you need food fast and don't want to wait for rice to cool.
  • Beating your eggs and having everything chopped before you start means the actual cooking takes less than 10 minutes of active time.
Go back