This egg fried rice is a quick, deeply satisfying way to turn leftover rice into a complete dinner. Each grain stays distinct, the eggs turn soft and tender, the vegetables keep a gentle bite, and the soy sauce wraps everything in a savory gloss — all in one pan, in just 15 minutes.
Ingredients
- Cooked rice, chilled — 500g (1 lb 2 oz)
- Chicken eggs — 3
- Carrot, finely diced — 80g (2.8 oz)
- Frozen green peas — 100g (3.5 oz)
- Green onions — 30g (1 oz)
- Garlic — 2 cloves
- Soy sauce — 3 tbsp
- Vegetable oil — 2 tbsp
- Sesame oil — 1 tsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- White pepper — 1/8 tsp (optional)
- Sesame seeds — 1 tsp (for serving)
- Lime — 1/2 (for serving)
Step-by-Step Recipe
- Prep everything: break up the chilled rice with your hands or a fork so there are no clumps. Dice the carrot finely, slice the green onions, and mince the garlic.
- Beat the eggs with a pinch of salt until smooth and even.
- Heat a wok or wide skillet over high heat. Add 1 tbsp of the oil, pour in the eggs, and stir quickly until just softly scrambled, 30–60 seconds. Transfer to a plate.
- Add the remaining oil, sauté the garlic for 10–15 seconds until fragrant, then add the carrot and cook for 1–2 minutes until just starting to soften. Add the peas and cook for 1 minute more.
- Add the rice, spread it out, and leave it alone for 30–45 seconds so the bottom can lightly toast. Stir, then repeat — you want the grains loose and lightly toasty, with a subtle fried aroma.
- Return the eggs to the pan, add the soy sauce, sesame oil, black pepper, and white pepper. Toss well, taste, and adjust the salt if needed.
- Fold in the green onions and warm through for 15 seconds. Serve immediately, sprinkled with sesame seeds and a squeeze of lime.
Nutritional Value per Serving
| Calories | 290 kcal |
| Protein | 11 g |
| Fat | 10 g |
| Carbohydrates | 41 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 720 mg |
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Tips and Variations
- Best rice: day-old rice. Fresh rice holds more moisture; if that’s what you have, spread it in a thin layer and cool it for 30 minutes.
- Keep the heat high. Cook fast and in batches if needed so the rice fries, rather than steams, in the pan.
- Adjust the sauce to taste: you can replace part of the soy sauce with oyster sauce for a touch of sweetness, or use tamari for a gluten-free version.
- Add-ins: try corn, bell pepper, mushrooms, shrimp, or chicken — add them after the carrot step.
- For extra balance, a pinch of sugar rounds out the soy sauce, and 1 tsp rice vinegar adds brightness.
Storage and Reheating
Cool the rice quickly and store it in an airtight container for up to 3 days. Reheat in a dry, well-heated skillet for 2–3 minutes, adding 1–2 tsp water or a small drizzle of oil if needed.
Frequently Asked Questions
Can I make it without a wok? Yes. Use a wide, heavy skillet with a thick base and work over high heat in small batches.
Do I have to chill the rice? It’s best to. Cold rice is drier and fries better. If your rice is still warm, spread it thinly on a baking sheet to cool quickly.
What can I use instead of soy sauce? Tamari (gluten-free), coconut aminos, or a mixture of 1/4 tsp salt and 1–2 tsp water, plus a pinch of sugar for balance.
Can I leave out the peas and carrots? Absolutely. Substitute any quick-cooking vegetables: corn, green beans, bell pepper, or a mix of frozen vegetables.