Egg Fried Rice Classic (Printable)

Quick Asian stir-fry with fluffy eggs, day-old rice, vegetables, and savory soy sauce in 20 minutes.

# What You Need:

→ Rice & Eggs

01 - 4 cups cold cooked white rice, preferably day-old
02 - 3 large eggs, beaten with pinch of salt
03 - 2 tablespoons vegetable oil, divided

→ Vegetables

04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced, whites and greens separated
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

# Steps:

01 - Beat eggs with pinch of salt in small bowl until yolks and whites are fully combined.
02 - Heat 1 tablespoon oil in large wok or skillet over medium-high heat. Pour in beaten eggs and scramble gently, pushing with spatula until just set but still moist. Transfer to plate and set aside.
03 - Add remaining oil to wok. Sauté garlic, ginger, and scallion whites for 30 seconds until fragrant, being careful not to burn garlic.
04 - Add peas, carrots, and bell pepper to wok. Stir-fry for 2 to 3 minutes until vegetables are just tender-crisp.
05 - Increase heat to high. Add cold rice to wok, breaking up clumps with back of spatula. Stir-fry for 2 to 3 minutes until rice is heated through and grains begin to crisp slightly at edges.
06 - Return scrambled eggs to wok, breaking into small pieces with spatula. Pour in soy sauce, sesame oil, and white pepper. Toss everything together vigorously until evenly coated and heated through, about 1 minute.
07 - Transfer to serving bowls and garnish with reserved scallion greens. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between the fluffy scrambled eggs and slightly crispy rice creates a textural magic that store-bought versions never capture.
  • Everything comes together in one pan within 20 minutes, making this my go-to remedy for those nights when hunger outpaces patience.
02 -
  • Resist the urge to constantly stir the rice after adding it to the wok, allowing it to make contact with the hot surface for 30-second intervals creates those prized crispy bits that define great fried rice.
  • Adding vegetables in order of cooking time, starting with carrots and ending with peas, ensures nothing gets mushy or undercooked.
03 -
  • The order of operations matters tremendously, cook aromatics first to infuse the oil with flavor, followed by longer-cooking vegetables, then rice, and finally quick-cooking additions like eggs and scallion greens.
  • A carbon steel wok develops a natural non-stick surface over time that creates the perfect environment for fried rice, but a large cast iron skillet works beautifully too.
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