Description
A quick and easy egg fried rice recipe that transforms leftover rice into a flavorful, comforting dish perfect for any meal.
Ingredients
Scale
- 3 cups cooked jasmine or long-grain rice, day-old and chilled
- 3 large eggs, beaten
- 2 tablespoons vegetable oil (canola or sunflower)
- 2 cloves garlic, minced
- 3 stalks green onions, thinly sliced (white and green parts separated)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper, to taste
- ½ cup frozen peas and carrots, thawed (optional)
Instructions
- Prepare the rice: Use rice cooked the day before and refrigerated. If using freshly cooked rice, spread it on a tray to cool and dry slightly for 10-15 minutes to prevent clumping.
- Beat the eggs: Crack 3 large eggs into a medium bowl and whisk lightly until combined. Set aside.
- Heat the pan: Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, add beaten eggs. Let sit for 10 seconds, then gently stir to scramble into soft curds. Remove eggs from pan and set aside.
- Sauté aromatics and veggies: Add remaining 1 tablespoon vegetable oil to the pan. Add minced garlic and white parts of green onions. Stir for about 30 seconds until fragrant but not browned. If using peas and carrots, add now and cook for 2-3 minutes until warmed through.
- Add the rice: Increase heat to high. Add chilled rice to the pan, breaking apart clumps with spatula. Stir-fry for 3-4 minutes, coating each grain with oil and toasting slightly.
- Season the rice: Pour in 2 tablespoons soy sauce and 1 tablespoon oyster sauce. Stir quickly to combine and coat rice evenly. Taste and adjust seasoning if needed.
- Return eggs and green onions: Add scrambled eggs back to pan along with green parts of sliced green onions. Gently fold together, being careful not to break eggs into tiny bits.
- Finish with sesame oil and pepper: Drizzle 1 teaspoon toasted sesame oil over rice and sprinkle freshly ground black pepper to taste. Stir briefly to blend flavors.
- Serve hot immediately for best texture and flavor.
Notes
Use day-old rice for best texture to avoid sogginess. Cook eggs gently to keep them soft and fluffy. Keep heat high when stir-frying to get slight crispness but watch to prevent burning. Stir often but gently to keep grains separate. For gluten-free, substitute soy sauce with tamari. For vegetarian, omit oyster sauce or replace with mushroom soy sauce and add tofu or tempeh for protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 320
- Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Keywords: egg fried rice, easy fried rice, leftover rice recipe, quick dinner, homemade fried rice, simple ingredients, stir-fry