Egg Fried Rice Classic (Print)

Fluffy eggs, colorful vegetables, and savory soy combine for a quick and satisfying stir-fried dish.

# Ingredients:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tablespoons vegetable oil, divided

→ Vegetables

04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced

→ Seasonings & Sauces

07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated (optional)

# Instructions:

01 - In a small bowl, whisk eggs with a pinch of salt until combined.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat; add eggs and gently scramble until just set. Transfer to a plate and set aside.
03 - Add remaining vegetable oil to the wok; sauté garlic, grated ginger if using, and the white parts of scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and diced red bell pepper; stir-fry 2 to 3 minutes until vegetables are tender but crisp.
05 - Increase heat to high; add cold rice, breaking up clumps with a spatula; stir-fry for 2 to 3 minutes until heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking into small pieces; stir in soy sauce, toasted sesame oil, and white pepper; toss until evenly incorporated and warmed through.
07 - Sprinkle reserved scallion greens on top and serve immediately.

# Pro Tips:

01 -
  • It turns leftover rice into something that tastes intentional, not recycled.
  • You'll have dinner on the table in twenty minutes, and it actually feels like cooking, not resorting.
  • The texture contrast between crispy rice and soft scrambled eggs is addictive in a way that surprises people.
02 -
  • Day-old rice is not a backup plan—it's the entire foundation of this dish, because fresh rice has too much moisture and will never get that faint crispness at the edges that makes fried rice worth making.
  • High heat at the right moment is what separates fried rice from scrambled rice, so don't turn down the flame when you add that cold rice to a hot wok.
  • The eggs cook in stages, and that's intentional—they scramble first, then break apart later so they distribute like tiny golden threads throughout the dish.
03 -
  • Use low-sodium soy sauce unless you know your brand's salt level, because different soy sauces vary wildly and you can always add more but you can't take it out.
  • Cook the vegetables and rice separately in your mind—get them to the right texture in stages rather than dumping everything together, because timing is what gives each component its own voice in the final dish.
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