So Easy Egg Fried Rice is the ultimate go-to dish when you need something fast, filling, and delicious. Made with day-old rice, scrambled eggs, and a handful of pantry staples, this dish comes together in under 20 minutes and tastes just like your favorite takeout. It’s endlessly customizable—add veggies, protein, or spice it up with chili oil. Whether you’re using leftovers or starting from scratch, this recipe is a lifesaver for busy weeknights or lazy weekends.
Ingredients:
- 3 cups cold, cooked white rice (preferably day-old)
- 2 tablespoons oil (vegetable, canola, or peanut oil)
- 1 cup frozen peas and carrots, thawed
- 1 small onion, finely chopped
- 1 tablespoon garlic, minced
- 2 large eggs, beaten
- 3 tablespoons soy sauce (adjust to taste)
- Ground black pepper, to taste
- 2 green onions, chopped (for garnish)
Adapted from Recipes Fiber
Instructions:
1. Prep Your Ingredients
- Make sure your rice is cold and separated—this prevents clumping and ensures a fluffy texture.
- Thaw your peas and carrots, and chop the onion and garlic.
2. Sauté the Aromatics
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and cook for 1–2 minutes until translucent and fragrant.
- Stir in the garlic and cook for another 30 seconds.
3. Cook the Vegetables
- Add the peas and carrots to the pan and sauté for 2–3 minutes until tender and bright.
4. Scramble the Eggs
- Push the vegetables to one side of the pan.
- Add the remaining oil to the empty side and pour in the beaten eggs.
- Let the eggs set slightly, then scramble gently until just cooked.
- Mix the eggs with the vegetables.
5. Add the Rice
- Add the cold rice to the pan.
- Use a spatula to break up any clumps and toss everything together so the rice is evenly coated with the eggs and veggies.
6. Season and Finish
- Drizzle in the soy sauce and sprinkle with black pepper.
- Stir well to combine and heat through, about 3–4 minutes.
- Taste and adjust seasoning if needed.
7. Garnish and Serve
- Remove from heat and garnish with chopped green onions.
- Serve hot as a main dish or a side to your favorite Asian-inspired entrée.
Tips for Success:
- Use day-old rice: Fresh rice is too moist and can turn mushy. If using fresh rice, spread it on a tray and chill it in the fridge or freezer for 30–60 minutes.
- Customize it: Add cooked chicken, shrimp, tofu, or even kimchi for a twist.
- Boost the flavor: A dash of sesame oil, oyster sauce, or chili flakes can elevate the dish.
- Use high heat: This helps achieve that slightly crispy, toasty texture on the rice.
Why You’ll Love It:
- Quick and easy: Ready in under 20 minutes.
- Budget-friendly: Uses simple, affordable ingredients.
- Versatile: Great for using up leftovers and adapting to your taste.
- Better than takeout: Fresh, flavorful, and healthier.
Would you like a spicy version with chili garlic sauce or a protein-packed version with shrimp or tofu next?