Egg fried rice is a simple yet beloved dish known worldwide for its comforting flavors and quick preparation. It combines fluffy cooked rice, scrambled eggs, and a few basic ingredients stir-fried together to create a meal that’s both satisfying and versatile. This recipe is perfect for using leftover rice and can be enjoyed as a main dish or a side. Whether you’re a beginner or a seasoned cook, egg fried rice is a quick way to bring flavor to your table with ingredients you likely already have at home.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Dish | Asian/Chinese | Easy | 4 | 10 mins | 10 mins | 250 kcal |
Egg fried rice is an easy-to-make meal with minimal ingredients, making it perfect for busy weeknights or as a quick lunch option.
Equipment Needed
Before you start cooking, make sure you have the right tools to make your egg fried rice perfectly:
- Wok or large non-stick skillet: Essential for stir-frying ingredients quickly over high heat.
- Spatula: To toss and mix ingredients efficiently.
- Mixing bowl: For beating eggs before adding them to the pan.
- Measuring cups and spoons: To keep ingredient amounts accurate.
- Rice cooker or pot: For cooking rice in advance (day-old rice works best).
- Knife and cutting board: To chop any additional vegetables or aromatics like green onions or garlic.
- Serving spoon or ladle: For plating your fried rice neatly.
Having these items ready makes the cooking process smoother and faster.
Ingredients
Here’s what you’ll need to make classic egg fried rice:
- 3 cups cooked white rice (preferably cold, leftover rice)
- 3 large eggs
- 2 tablespoons vegetable oil or sesame oil
- 1/2 cup chopped green onions (scallions)
- 1/2 cup frozen peas (optional)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt, to taste
- Freshly ground black pepper, to taste
Optional extras: diced carrots, cooked shrimp, chicken pieces, or chopped bell peppers for variety.
Instructions
- Prepare rice: Use day-old rice if possible. If cooking fresh rice, spread it out on a tray to cool and dry slightly.
- Beat eggs: Crack eggs into a bowl and whisk until smooth.
- Heat oil: Warm 1 tablespoon oil in the wok over medium-high heat.
- Cook eggs: Pour in beaten eggs, scramble quickly, then remove eggs from wok and set aside.
- Sauté aromatics: Add remaining oil, then garlic and green onions; stir-fry for 30 seconds until fragrant.
- Add rice: Toss in rice, breaking up clumps. Stir-fry for 3–4 minutes to heat through and slightly crisp the rice.
- Mix peas and eggs: Add peas (if using) and scrambled eggs back into the pan.
- Season: Pour soy sauce evenly over the rice, mix well. Add salt and pepper to taste.
- Serve: Remove from heat and serve immediately.
Essential note: Use cold rice to prevent clumping and sogginess. High heat and quick stirring are key to achieving that perfect texture and flavor.
