Description
This classic egg fried rice recipe is your go-to solution for a fast, budget-friendly, and satisfying meal. Made with leftover rice, scrambled eggs, vegetables, and a touch of soy sauce, it’s a one-pan wonder that’s packed with flavor and easy to customize.
Ingredients
3 cups day-old cooked rice (preferably Jasmine or long grain)
2–3 large eggs, lightly beaten
1 cup mixed vegetables (peas, carrots, corn, bell pepper)
2 tablespoons vegetable oil (or canola oil)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
2 green onions, sliced (white and green parts separated)
2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
Instructions
Prep Ingredients: Break up the day-old rice with your hands or a fork to remove clumps. Set aside. Whisk eggs with a pinch of salt.
Cook Eggs: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add eggs and scramble until just set. Remove from pan and set aside.
Sauté Aromatics: Add another tablespoon of oil to the pan. Stir-fry garlic, ginger, and white parts of the green onion for 30 seconds.
Add Veggies: Toss in the vegetables and cook for 2–3 minutes until tender but still crisp.
Add Rice: Stir in the rice, breaking up any remaining clumps. Stir-fry for 2–3 minutes until heated through.
Season: Add soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat every grain.
Combine: Return the scrambled eggs to the pan. Stir everything together until evenly mixed. Season with salt and pepper as needed.
Finish: Garnish with green onion tops and serve hot.
Notes
Always use day-old rice for best texture.
Cook ingredients in stages to avoid overcooking.
Customize with proteins like shrimp, chicken, or tofu.
Add a dash of chili oil or sriracha for heat.
Use low-sodium soy sauce to control saltiness.
For extra flavor, try a sprinkle of white pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes