Egg Fried Rice Classic (Printable)

Fluffy eggs and vibrant vegetables stir-fried with soy sauce over cold rice for a tasty meal.

# Components:

→ 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)

# Method:

01 - In a small bowl, beat the 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 beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Sauté garlic, ginger (if using), and white parts of scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and diced red bell pepper. Stir-fry for 2 to 3 minutes until vegetables are tender but crisp.
05 - Increase heat to high, add cold rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Add soy sauce, toasted sesame oil, and ground white pepper. Toss everything until evenly combined and heated through.
07 - Sprinkle reserved scallion greens over the top and serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes, making it perfect for nights when hunger arrives before your plan does.
  • Day-old rice transforms into something crispy and delicious, turning what might have been wasted into something craveable.
  • The technique is so straightforward that even a mistake becomes a learning moment, not a disaster.
02 -
  • Cold rice is essential—warm rice will turn mushy in the wok no matter how high your heat, so always plan ahead or chill your rice before starting.
  • High heat is your friend here; it keeps the rice from clumping and gives you those prized crispy edges that make fried rice taste like fried rice.
03 -
  • A wok heats more evenly than a regular skillet and the sloped sides make tossing easier, but if you don't have one, a large skillet works just fine—you'll just stir instead of toss.
  • Save your vegetable scraps and leftover rice in a container in the freezer; within a few weeks you'll have a whole meal's worth ready to go whenever hunger strikes.
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