Egg Fried Rice

Easy egg fried rice with fluffy rice, silky scrambled eggs and mixed vegetables — a quick, versatile dish perfect for weeknights or using leftover rice.

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Course: Main Course

Cuisine: Asian

Keyword: egg fried rice, fried rice, quick dinner, leftover rice, easy recipe

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Calories: 320kcal

Ingredients

2 cups cooked long-grain rice preferably day-old, chilled
2 large eggs lightly beaten
2 tbsp neutral oil vegetable, canola, or peanut
1 small carrot diced (about 1/3 cup)
1/3 cup frozen peas thawed
2 scallions thinly sliced (white and green parts separated)
1½ tbsp light soy sauce adjust to taste
1 tsp sesame oil optional
Salt and freshly ground pepper to taste
Optional: 1 clove garlic minced; 1/2 tsp grated ginger

Instructions

Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon oil.
Pour in beaten eggs, swirl to make a thin omelet, cook until just set, then remove and slice into strips.
Add remaining oil to the hot pan; if using garlic/ginger, sauté briefly until fragrant.
Toss in diced carrot and cook 2–3 minutes until slightly tender.
Add peas and the white parts of the scallions; stir for 30–60 seconds.
Increase heat to high, add chilled rice, breaking up any clumps with a spatula.
Stir-fry the rice for 2–3 minutes until heated through and grains separate.
Return the egg strips to the pan and mix evenly into the rice.
Drizzle soy sauce around the pan and toss quickly so it coats evenly.
Season with sesame oil, salt and pepper to taste, then fold in green scallion tops and serve immediately.

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