The ultimate egg fried rice recipe is a quick, customizable, and incredibly satisfying dish that transforms leftover rice into a flavorful meal. This recipe is a weeknight hero, perfect for busy evenings or when you need a delicious meal on a budget.
Key Ingredients for Egg Fried Rice
- 1 tablespoon neutral oil (such as vegetable, canola, or peanut oil)
- 2 large eggs, lightly beaten with a pinch of salt
- 2 cups cooked and chilled rice (day-old rice works best)
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Optional garnishes: chopped green onions, toasted sesame seeds
How to Make Egg Fried Rice
This egg fried rice recipe is incredibly easy and satisfying, bursting with savory flavors and satisfying textures, all ready in under 20 minutes! Its simplicity makes it a perfect weeknight meal, while the customizable nature means you can adapt it to your tastes. Expect a delightful balance of fluffy rice, tender veggies, and perfectly cooked scrambled egg mixed throughout.
Step-by-Step Instructions
1. Prepare the Eggs:
In a small bowl, lightly beat the two large eggs with a pinch of salt. Heat 1 teaspoon of the neutral oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, as you would for scrambled eggs, until they are just set but still slightly moist. Don’t overcook them! Once cooked, slide the scrambled eggs onto a plate and set aside.
2. Sauté Aromatics and Vegetables:
Add the remaining 2 teaspoons of neutral oil to the same skillet (no need to wash it) over medium-high heat. Once shimmering, add the finely chopped yellow onion and sauté for about 2 minutes until it starts to soften and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Next, add the thawed frozen peas and carrots and stir-fry for 1-2 minutes until they are heated through and slightly tender.
3. Fry the Rice:
Add the cooked and chilled rice to the skillet. Break up any clumps with your spatula and spread the rice out evenly. Cook for 3-5 minutes, stirring occasionally, allowing the rice to heat through and get slightly crispy. This step is crucial for achieving that classic fried rice texture.
4. Combine and Season:
Push the rice and vegetables to one side of the skillet. Pour the soy sauce (or tamari) into the empty side and let it sizzle for a few seconds before stirring it into the rice mixture. This helps to toast the soy sauce and deepen its flavor. Add the cooked scrambled eggs back into the skillet and gently toss everything together to combine.
5. Finish and Serve:
Drizzle the sesame oil over the egg fried rice and give it a final stir. Taste and adjust seasoning if needed, adding a little more soy sauce or a pinch of salt if desired. Serve immediately, garnished with chopped green onions and toasted sesame seeds, if using.
Why You’ll Love This Egg Fried Rice
This egg fried rice recipe is a true culinary gem, offering a delightful balance of simplicity and incredible flavor. The fluffy, perfectly seasoned rice, studded with tender vegetables and savory scrambled egg, creates a comforting and deeply satisfying meal that’s a far cry from bland leftovers. It’s a fantastic way to reduce food waste by transforming day-old rice into a vibrant and delicious dish, making it a budget-friendly alternative to takeout that costs pennies to make at home.
The versatility of this egg fried rice recipe is another key feature; you can easily add your favorite protein like chicken, shrimp, or tofu for a more substantial meal, or load it up with different vegetables like broccoli, bell peppers, or edamame to suit your cravings. It’s a blank canvas for flavor, and the quick preparation time of under 20 minutes makes it an absolute lifesaver on busy evenings. Give this simple yet sensational dish a try; you’ll be amazed at how quickly it becomes a staple in your home cooking rotation!
Storing and Reheating Tips
To store leftover egg fried rice, allow it to cool completely at room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze cooled egg fried rice in freezer-safe containers or resealable bags for up to 2-3 months.
To reheat, the stovetop is the preferred method for the best texture. Heat a little oil in a skillet over medium heat, add the rice, and stir-fry until heated through. You can also microwave leftovers by transferring them to a microwave-safe dish, adding a tablespoon of water, covering, and heating in 1-minute intervals until hot. If reheating from frozen, thaw it overnight in the refrigerator before following the stovetop or microwave instructions.
Final Thoughts
This egg fried rice recipe is a testament to how simple ingredients can create something truly spectacular. It’s a versatile, affordable, and incredibly delicious dish that everyone will enjoy. Give it a go – you might just find your new favorite go-to meal!
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Egg Fried Rice
Ingredients
Equipment
Method
- In a small bowl, lightly beat the two large eggs with a pinch of salt. Heat 1 teaspoon of the neutral oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, as you would for scrambled eggs, until they are just set but still slightly moist. Don’t overcook them! Once cooked, slide the scrambled eggs onto a plate and set aside.1 tablespoon neutral oil, 2 large eggs
- Add the remaining 2 teaspoons of neutral oil to the same skillet (no need to wash it) over medium-high heat. Once shimmering, add the finely chopped yellow onion and sauté for about 2 minutes until it starts to soften and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Next, add the thawed frozen peas and carrots and stir-fry for 1-2 minutes until they are heated through and slightly tender.1 tablespoon neutral oil, 1/4 cup yellow onion, 2 cloves garlic, 1/2 cup frozen peas and carrots
- Add the cooked and chilled rice to the skillet. Break up any clumps with your spatula and spread the rice out evenly. Cook for 3-5 minutes, stirring occasionally, allowing the rice to heat through and get slightly crispy. This step is crucial for achieving that classic fried rice texture.2 cups cooked and chilled rice
- Push the rice and vegetables to one side of the skillet. Pour the soy sauce (or tamari) into the empty side and let it sizzle for a few seconds before stirring it into the rice mixture. This helps to toast the soy sauce and deepen its flavor. Add the cooked scrambled eggs back into the skillet and gently toss everything together to combine.2 cups cooked and chilled rice, 2 tablespoons soy sauce, 2 large eggs
- Drizzle the sesame oil over the egg fried rice and give it a final stir. Taste and adjust seasoning if needed, adding a little more soy sauce or a pinch of salt if desired. Serve immediately, garnished with chopped green onions and toasted sesame seeds, if using.1 teaspoon sesame oil, 2 tablespoons soy sauce, chopped green onions, toasted sesame seeds