Egg Fried Rice Quick (Printer View)

A savory stir-fry with eggs, vibrant vegetables, and day-old rice, finished with soy sauce and sesame oil.

# Components:

→ Rice

01 - 2 cups cooked leftover rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium preferred)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil (or other neutral oil)

# Method:

01 - Dice carrots and bell pepper, thaw peas, and beat the eggs in a small bowl.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon of vegetable oil to the pan. Add carrots and bell pepper, sauté for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the chopped scallions; cook for 1 minute.
05 - Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice; toss to combine thoroughly.
07 - Return scrambled eggs to the pan. Stir-fry everything together for another minute, seasoning with ground pepper and salt if desired.
08 - Remove from heat and garnish with remaining scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, making weeknight dinners feel less like a chore and more like a small victory.
  • Every bite hits different when you nail those fluffy scrambled eggs and get the rice slightly crispy at the edges.
  • You'll feel resourceful turning yesterday's leftovers into something that tastes intentional, not like reheated food.
02 -
  • Cold rice is absolutely essential—warm rice will turn mushy no matter how quickly you stir-fry it, so plan ahead or chill it in a cold pan for a few minutes.
  • Don't overcrowd the pan or stir constantly; let the rice sit for a few seconds at a time so it catches the heat and develops subtle, crispy edges that make the texture actually interesting.
  • Taste as you go, especially with the soy sauce, because every brand has a different salt level and the amount you need might surprise you.
03 -
  • Keep your pan and oil hot, but not smoking—medium-high heat gives you control and prevents the rice from browning too fast or sticking.
  • If you want extra crispy edges on your rice, resist the urge to stir constantly; let it sit for 30 seconds at a time so those golden, crunchy bits can form.
  • Sesame oil is powerful stuff, so taste the dish before adding the full teaspoon and adjust to your preference rather than blindly following the measurement.
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