Description
If you’re looking for a quick, flavorful, and satisfying meal, this Easy Egg Fried Rice is the perfect choice! Made with simple ingredients, it’s ready in just 15 minutes and is packed with delicious savory flavors. Whether you need a side dish or a quick meal on its own, this recipe has got you covered.
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Ingredients
- Cooked Rice (3 cups, day-old is best) – Chilled rice works best for the perfect texture.
- Eggs (2 large) – Scrambled into the rice for protein and flavor.
- Vegetable Oil (2 tbsp) – For frying.
- Soy Sauce (2 tbsp) – Adds a savory umami taste.
- Garlic (2 cloves, minced) – Boosts the flavor.
- Green Onions (¼ cup, chopped) – Adds freshness and a mild onion taste.
- Carrots (½ cup, diced) – Adds color and crunch.
- Peas (½ cup, frozen or fresh) – A classic addition.
- Sesame Oil (1 tsp, optional) – Enhances the flavor with a nutty aroma.
- Salt & Pepper – To taste.
Instructions
If using fresh rice, spread it on a tray and let it cool for 10–15 minutes. Chop vegetables and beat the eggs in a small bowl.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Sauté the garlic, carrots, and peas for about 2 minutes until slightly softened.
Increase the heat to high. Add the cooked rice and break up any clumps with a spatula. Stir-fry for 2–3 minutes to heat through.
Drizzle soy sauce and sesame oil (if using) over the rice. Stir well to coat evenly. Add the scrambled eggs back into the pan and mix everything together.
Stir in chopped green onions and season with salt and pepper. Serve hot and enjoy!
Notes
- Use Day-Old Rice – Fresh rice can be sticky, so chilled rice works best.
- Cook on High Heat – This gives the rice that signature fried texture.
- Don’t Overload with Soy Sauce – Add gradually to avoid overly salty rice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Asian