So Easy Egg Fried Rice is the ultimate quick-fix comfort dish—simple, satisfying, and endlessly customizable. With just a handful of pantry staples and a few minutes at the stove, you can transform leftover rice into a golden, savory masterpiece. This version features fluffy scrambled eggs, crisp vegetables, and aromatic seasonings all tossed together in a sizzling wok. Whether you’re cooking for one or feeding a crowd, this dish delivers big flavor with minimal effort. It’s perfect as a standalone meal or a sidekick to your favorite stir-fry, and it’s a great way to clean out the fridge while still impressing your taste buds.
Ingredients (Serves 4):
- 4 cups cold, day-old cooked jasmine or long-grain rice
- 4 large eggs
- 3 tablespoons neutral oil (like peanut or vegetable oil)
- 1 cup chopped onion
- 2 cups mixed vegetables (peas, carrots, corn, bell peppers—fresh or frozen)
- ½ cup chopped scallions (green onions), divided
- 2½ tablespoons soy sauce
- ½ teaspoon Chinese five-spice powder (optional, for depth)
- Dash of white pepper (optional)
- 2 teaspoons toasted sesame oil
- Salt, to taste
Instructions:
- Prep the Ingredients:
If using frozen vegetables, thaw them slightly. Crack the eggs into a bowl and beat them lightly with a pinch of salt. Break up any clumps in the cold rice with your hands or a fork—this helps it fry evenly. - Scramble the Eggs:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once hot, pour in the beaten eggs. Stir gently until just set and fluffy, about 1 minute. Transfer the eggs to a plate and set aside. - Sauté the Aromatics:
Add the remaining 2 tablespoons of oil to the wok. Toss in the chopped onion and cook for 1–2 minutes until translucent. Add the mixed vegetables and the white parts of the scallions. Stir-fry for another 2 minutes until the veggies are tender but still vibrant. - Add the Rice:
Increase the heat to high. Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 3–4 minutes, pressing the rice against the pan to get a bit of crispiness. This step is key to achieving that signature fried rice texture. - Season the Rice:
Drizzle the soy sauce around the edges of the wok so it sizzles and caramelizes slightly before mixing it in. Add the five-spice powder and a dash of white pepper if using. Stir well to coat the rice evenly with the seasonings. - Bring It All Together:
Return the scrambled eggs to the wok and stir to combine. Add the sesame oil and half of the green scallion tops. Toss everything together for another minute to let the flavors meld. - Taste and Adjust:
Give the rice a taste and adjust seasoning with more soy sauce or salt if needed. If you like a bit of heat, a splash of chili oil or a pinch of red pepper flakes can elevate it even more. - Serve:
Spoon the egg fried rice into bowls and garnish with the remaining scallions. Serve hot, straight from the wok.
Serving Suggestions:
This dish is delicious on its own, but you can also serve it alongside grilled chicken, tofu stir-fry, or even a fried egg on top for extra richness. For a tropical twist, pair it with a mango cucumber salad or pineapple salsa.
Would you like a version with shrimp or a spicy garlic twist? I can help you remix it into something totally new!