So Easy Egg Fried Rice

Plate of easy homemade egg fried rice garnished with green onions.

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A warm and comforting dish made with leftover rice, eggs, and veggies, perfect for a quick weeknight meal.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: Asian

Keyword: Easy

Servings: servings

Calories: 350kcal

Equipment

Large Skillet or Wok
Spatula

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.

Notes

For best texture, always use cold or day-old rice. You can swap peas and carrots for any quick-cooking veggies you love. Try sesame oil for added flavor.

Nutrition