Egg Fried Rice Recipe

Overview

This egg fried rice is a fast, savory meal made with chilled cooked rice, softly scrambled eggs, vegetables, and a simple soy-based seasoning. The rice stays separate because it is cooked ahead, cooled thoroughly, and added to a hot pan in a single layer as much as possible.

You can make it as a main dish or serve it beside grilled chicken, steamed vegetables, or soup. For a version with more vegetables and the same practical cooking method, see this vegetable fried rice recipe.

Ingredients

• 3 cups cold, cooked long-grain white rice, preferably cooked the day before
• 3 large eggs
• 2 tablespoons neutral cooking oil, such as canola, sunflower, or peanut oil, divided
• 1 small carrot, about 80 g, peeled and cut into 0.5 cm dice
• 1/2 cup frozen peas, about 75 g, thawed
• 2 green onions, thinly sliced, with the white and green parts separated
• 2 garlic cloves, finely minced
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon fine salt, plus more only if needed
• 1/4 teaspoon ground white pepper or black pepper
• 1 tablespoon sliced green onions or chopped cilantro, for serving

How to make it

1. Prepare the rice and eggs. Break up any compacted rice with your fingers or a fork. The grains should be cold and mostly separate before they go into the pan. Beat the eggs in a small bowl with the salt and pepper.

2. Cook the eggs. Heat a large wok or 12-inch skillet over medium-high heat for about 1 minute. Add 1 tablespoon of the oil and swirl to coat the surface. Pour in the eggs and let them sit for 10 seconds, then gently push the edges toward the center. Stir until the eggs form soft, moist curds, about 45 to 60 seconds. Transfer them to a plate while they still look slightly glossy; they will finish cooking from residual heat.

3. Cook the vegetables. Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the diced carrot and the white parts of the green onions. Stir-fry for 2 minutes, until the carrot is slightly softened but still has a little bite. Add the peas and garlic and cook for 30 seconds, just until the garlic smells fragrant. Do not let it brown deeply.

4. Add the rice. Add the cold rice and use a spatula to toss and press it across the pan. Break up any remaining clumps. Stir-fry for 3 to 4 minutes, tossing every 20 to 30 seconds, until the rice is hot and the grains look dry rather than wet or sticky. If your pan is small, cook in two batches so the rice fries instead of steaming.

5. Season the rice. Drizzle the soy sauce around the hot sides of the pan rather than pouring it onto one pile of rice. Toss immediately so the seasoning spreads evenly. Add the sesame oil and stir for 20 to 30 seconds. The rice should smell toasty and savory, with no visible puddle of sauce at the bottom.

6. Return the eggs. Add the scrambled eggs and gently fold them through the rice, keeping some pieces in distinct curds. Cook for 30 to 60 seconds more, until the eggs are fully set and the rice is hot throughout.

7. Finish and serve. Taste before adding more salt because soy sauce varies in saltiness. Scatter over the green parts of the green onions or cilantro and serve immediately.

Expert tips

• Use properly chilled rice. Freshly cooked rice contains too much moisture and tends to turn soft in the pan. Spread fresh rice on a tray, cool it quickly, cover it, and refrigerate it once it has stopped steaming. Use it within 1 day for the best texture.
• Keep the pan hot but controlled. Medium-high heat should make the rice sizzle when it hits the pan. If garlic or rice begins to scorch before the vegetables are tender, lower the heat slightly.
• Do not overcrowd the pan. A crowded skillet traps steam. For more than 3 cups of cooked rice, fry in batches and combine everything at the end.
• For richer egg flavor, use four eggs. Add one extra egg without changing the other ingredients; the finished rice will be softer and more egg-forward.
• Easy substitutions: Use tamari instead of soy sauce, or use 2 teaspoons of soy sauce plus 1 teaspoon of water for a milder result. Finely diced bell pepper can replace half of the carrot, and chopped cooked chicken or shrimp can be added with the rice.
• If the rice is clumpy: Spread it on a plate and separate the grains before cooking. Do not mash it aggressively in the pan, or the grains may become pasty.
• If the fried rice is soggy: Keep cooking over medium-high heat, tossing occasionally, until excess moisture evaporates. Next time, use drier, colder rice and a wider pan.
• If it tastes flat: Add a small splash of soy sauce, a pinch of salt, or a few drops of sesame oil at the end. Add these gradually so the dish does not become overly salty.

Serving and storage

Serve the fried rice hot as soon as it is finished. It works well on its own or with sliced cucumber, steamed greens, or a simple protein.

Refrigerate leftovers in a shallow, covered container within 2 hours of cooking. Use them within 3 to 4 days. Reheat only the portion you need in a hot skillet or microwave until steaming hot throughout, stirring once or twice for even heating. Do not repeatedly cool and reheat the same batch.

Frequently asked questions

Can I make egg fried rice with freshly cooked rice?

Yes, but the texture is better with cold rice. If you need to use fresh rice, spread it in a thin layer on a tray, let steam escape, and refrigerate it until chilled before frying. Rice that is still hot and wet is more likely to turn sticky.

Why does my egg fried rice turn soggy?

The usual causes are wet rice, a crowded pan, or too much sauce. Use cold, dry rice, fry in batches if necessary, and add the soy sauce around the hot pan so it evaporates quickly.

Can I add chicken or shrimp?

Yes. Add about 1 cup of fully cooked, chopped chicken or shrimp with the rice. Toss until the protein is hot before returning the eggs to the pan.

How long does egg fried rice keep?

Store it in a covered container in the refrigerator and use it within 3 to 4 days. Reheat it until steaming hot throughout and discard any leftovers that have been left at room temperature for more than 2 hours.

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• vegetable fried rice recipe