Egg Fried Rice (Print Version)

Fluffy eggs, crisp vegetables, and savory soy come together in a quick, tasty stir-fry.

# 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 (neutral oil)

# Directions:

01 - Dice vegetables, thaw peas, and beat the eggs in a small bowl.
02 - Heat 1 tablespoon 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 oil to the pan. Add carrots and bell pepper; sauté for 2 minutes until slightly tender.
04 - Stir in peas and half the 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 pepper and salt as needed.
08 - Remove from heat and garnish with remaining scallions. Serve hot.

# Expert Advice:

01 -
  • Dinner is genuinely ready in twenty minutes, which means you can actually relax after eating instead of cleaning up at nine PM.
  • It tastes restaurant-quality but costs a fraction of what takeout would run you, and you know exactly what went into it.
  • Cold leftover rice transforms into something so craveable that you might start purposely cooking rice just to have it on hand for this.
02 -
  • Cold or day-old rice is absolutely essential—warm rice will clump and steam rather than fry, and you'll end up with something that feels mushy instead of light and separate.
  • Don't let the pan cool down while you're cooking, and don't stir constantly; letting things sit for a few seconds lets flavors develop and gives the rice a chance to crisp up slightly against the hot surface.
03 -
  • If you don't have sesame oil on hand, the dish still works, but don't skip it entirely if you can get it—that toasted, nutty flavor is what makes people think you're more skilled than you are.
  • Keep your vegetables roughly the same size so they all finish cooking at the same time, which means no burnt carrots or crunchy peas in the same bite.
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