Craving something warm, savory, and oh-so-comforting after a busy day? There’s nothing quite like a plate of So Easy Egg Fried Rice — that ultimate family favorite which satisfies every palate and leaves your kitchen smelling amazing. What I truly love about this recipe is how it transforms leftover rice and simple staples into a delicious, restaurant-worthy dish in just minutes! Did you know egg fried rice has been an Asian home-cooking staple for centuries and is the go-to for finishing up leftovers? That’s kitchen wisdom at its finest!
If you’re already a fan of my crowd-pleasing Chicken Fried Noodles, consider this your next must-try. While Chicken Fried Noodles tempt your taste buds with their chewy texture, So Easy Egg Fried Rice offers a delightful combination of fluffy rice, tender veggies, and golden eggs — all whipped up with barely any fuss. Give this one a try and you’ll wonder why you ever ordered take-out. Let’s get your pans sizzling!
What is So Easy Egg Fried Rice?
Ever wonder why this dish is called So Easy Egg Fried Rice? Well, I think it’s all in the title: it’s easier than pie — and frankly, a lot faster to make, too! Who knew something this tasty could be thrown together in a matter of minutes? ‘The way to a man’s heart is through his stomach,’ they say, and this dish proves it with every comforting, satisfying bite. I still remember the first time I whipped this up in a college dorm room with just a frying pan and stale rice — pure magic! Tempted yet? Go ahead — your taste buds will thank you, and your wallet will too.
Why You’ll Love This
There’s so much to love about So Easy Egg Fried Rice. The biggest highlight? That unbeatable blend of soft, fluffy rice tossed with lightly scrambled eggs and crisp, colorful veggies — all kissed by the savory depth of soy sauce. It’s a flexible recipe, perfect for customizing with whatever odds and ends are in your fridge, making it the ultimate cost-saving meal. Cooking it at home saves money and means you get to control the freshness and balance of flavors.
The trio of eggs, garlic, and green onion adds layers of flavor that restaurant versions just can’t match. Sprinkle on extra green onions or a drizzle of chili oil and you’ll hit new heights of yum! If you loved my Homemade Vegetable Lo Mein, think of So Easy Egg Fried Rice as its perfect, budget-friendly partner in crime. Ready to skip the takeout line and enjoy a home-cooked classic? Give this recipe a spin — your wallet and your taste buds will both be cheering!
How to Make
Quick Overview
If you’re looking for a fast, foolproof dish that tastes incredible, So Easy Egg Fried Rice checks all the boxes. Simple ingredients, minimal prep, and a quick stir-fry method mean you’ll have dinner on the table in about 20 minutes — perfect for busy weeknights. The magic is in the quick toss of rice and eggs, which creates an irresistibly rich and satisfying result without any heavy sauces. Let’s get cooking!
Ingredients
- 3 cups cooked white rice (preferably chilled or day-old for best texture)
- 2 tablespoons oil (vegetable or canola oil)
- 1 cup frozen peas and carrots, thawed
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 eggs, slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper, to taste
- Green onions, for garnish
Step-by-Step
- Prepare your ingredients: Make sure the rice is chilled and not freshly cooked (this keeps it from getting mushy). Thaw your peas and carrots and chop your onion.
- Heat oil in a large skillet or wok over medium-high heat. When hot, add the onions and cook for 1-2 minutes, until fragrant and slightly translucent.
- Stir in the minced garlic, cooking for another 30 seconds. Add the peas and carrots, and sauté for 2-3 minutes, until the veggies are tender and bright.
- Push the veggies to one side of the pan. Add a bit more oil if needed, then pour in the beaten eggs. Let them set for a few seconds, then gently scramble. When the eggs are mostly cooked but still a little soft, mix them with the veggies.
- Add the chilled rice to the pan. Using a spatula, break up any clumps and toss everything together so the rice gets coated with the eggs and veggies.
- Drizzle in the soy sauce and add ground black pepper. Stir well, making sure the rice is evenly colored and heated through (about 3-4 minutes).
- Taste and adjust seasoning as needed. Remove from heat and garnish with chopped green onions before serving.
What to Serve So Easy Egg Fried Rice With
So Easy Egg Fried Rice is delicious all on its own, but it’s also a dream side dish for a classic stir-fry or grilled protein. Try pairing it with Sweet and Sour Chicken, Sticky Tofu Bites, or crispy Spring Rolls for a full takeout-style feast at home. For a lighter meal, serve with a simple cucumber salad or a bowl of miso soup. And don’t forget a hot cup of jasmine tea or a refreshing iced green tea on the side. These combinations add vibrant color, crunch, and balance to your meal!
Top Tips for Perfecting
- For the best texture, always use cold or day-old rice. Fresh, hot rice can turn mushy when fried.
- Swap peas and carrots for any quick-cooking veggies you love — bell peppers, corn, or chopped spinach work well.
- Try sesame oil for added nutty flavor, or a splash of oyster sauce for more umami.
- Don’t overcook the eggs; keeping them slightly soft ensures a creamy texture.
- Use high heat and keep things moving in the pan. Stir constantly for even cooking and perfect color.
- Avoid overcrowding — using a large skillet or wok helps everything fry quickly.
Storing and Reheating Tips
Leftover So Easy Egg Fried Rice stores beautifully! Cool completely, then place in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water or extra soy sauce and warm gently in a non-stick pan or the microwave. If you want to freeze it, portion the rice into freezer-safe bags, removing as much air as possible, and store for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen, adding a little oil or water as needed to freshen it up. Enjoy that homemade taste all over again!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works just as well and adds a nutty flavor and extra fiber. Make sure it’s fully cooked and chilled for best results.
Can I add meat or other proteins?
Definitely! Toss in cooked chicken, shrimp, tofu, or ham for a protein boost. Just add them in with the rice to heat through.
Why do I need to use cold rice?
Cold or day-old rice is drier and less sticky, which helps it fry up perfectly without becoming mushy.
Is there a gluten-free version of this recipe?
Yes! Simply use tamari or a certified gluten-free soy sauce to keep the whole dish gluten-free.
Can I prep this recipe ahead of time?
You can! Chop your veggies and cook the rice a day in advance. When you’re ready, just do a quick stir-fry and serve.
Conclusion
So Easy Egg Fried Rice is truly a hero in the kitchen — perfect for quick dinners, meal prepping, and satisfying even the hungriest eaters with simple, flavorful goodness. Its blend of tender eggs, veggies, and perfectly seasoned rice is sure to become a staple in your rotation. Whether you’re making it as a main dish or a side, each bite delivers comfort, nostalgia, and unbeatable flavor.
Don’t forget to explore more easy, budget-friendly recipes around the blog — you might just find your next family favorite! Happy cooking, and enjoy every mouthful of this timeless classic.
So Easy Egg Fried Rice
Equipment
- Large Skillet or Wok
- Spatula
Ingredients
Ingredients
- 3 cups cooked white rice preferably chilled or day-old for best texture
- 2 tablespoons oil vegetable or canola oil
- 1 cup frozen peas and carrots thawed
- 1 onion chopped
- 1 tablespoon minced garlic
- 2 eggs slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper to taste
- Green onions for garnish
Instructions
- Prepare your ingredients: Make sure the rice is chilled and not freshly cooked (this keeps it from getting mushy). Thaw your peas and carrots and chop your onion.
- Heat oil in a large skillet or wok over medium-high heat. When hot, add the onions and cook for 1-2 minutes, until fragrant and slightly translucent.
- Stir in the minced garlic, cooking for another 30 seconds. Add the peas and carrots, and sauté for 2-3 minutes, until the veggies are tender and bright.
- Push the veggies to one side of the pan. Add a bit more oil if needed, then pour in the beaten eggs. Let them set for a few seconds, then gently scramble. When the eggs are mostly cooked but still a little soft, mix them with the veggies.
- Add the chilled rice to the pan. Using a spatula, break up any clumps and toss everything together so the rice gets coated with the eggs and veggies.
- Drizzle in the soy sauce and add ground black pepper. Stir well, making sure the rice is evenly colored and heated through (about 3-4 minutes).
- Taste and adjust seasoning as needed. Remove from heat and garnish with chopped green onions before serving.