So Easy Egg Fried Rice is the ultimate quick-fix comfort dish—warm, savory, and packed with flavor from just a handful of pantry staples. It’s the kind of recipe that transforms leftover rice into a golden, restaurant-style meal in minutes. With fluffy scrambled eggs, crisp veggies, and a splash of soy sauce, this dish is perfect for busy weeknights, lazy weekends, or when you’re craving something satisfying without the fuss. My, I know you love recipes that are both practical and indulgent—this one’s a budget-friendly classic that delivers big flavor with minimal effort.
Ingredients:
🍚 Main Ingredients:
- 3 cups cooked white rice (preferably chilled or day-old)
- 2 tablespoons vegetable or canola oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 cup frozen peas and carrots, thawed
- 2 large eggs, slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper, to taste
- 2 green onions, chopped (for garnish)
Instructions:
- Prep the Ingredients:
Make sure your rice is cold and clump-free—this helps it fry up fluffy instead of mushy. Thaw the peas and carrots, chop the onion, and mince the garlic. Beat the eggs in a small bowl and set everything within reach. - Heat the Oil:
In a large skillet or wok, heat the oil over medium-high heat. Once hot, add the chopped onion and sauté for 1–2 minutes until fragrant and slightly translucent. - Add Garlic & Veggies:
Stir in the minced garlic and cook for another 30 seconds. Add the peas and carrots and sauté for 2–3 minutes until tender and bright. This veggie base adds color, texture, and a hint of sweetness. - Scramble the Eggs:
Push the veggies to one side of the pan. Add a little more oil if needed, then pour in the beaten eggs. Let them set for a few seconds, then gently scramble until mostly cooked but still soft. Mix the eggs with the veggies. - Add the Rice:
Add the chilled rice to the pan. Use a spatula to break up any clumps and toss everything together. The rice should get coated with the eggs and veggies, absorbing all the flavor. - Season & Stir-Fry:
Drizzle in the soy sauce and sprinkle with ground black pepper. Stir well to evenly distribute the seasoning and color the rice. Cook for 3–4 minutes, stirring constantly, until the rice is heated through and slightly toasted. - Garnish & Serve:
Remove from heat and sprinkle with chopped green onions. Serve hot as a main dish or alongside grilled meats, stir-fried tofu, or a fresh cucumber salad.
Tips & Variations:
- 🍳 Egg Upgrade: Use 3–4 eggs for extra richness and protein.
- 🌶️ Spicy Kick: Add a dash of chili oil or sriracha for heat.
- 🧄 Flavor Boost: Stir in a splash of sesame oil or oyster sauce for depth.
- 🥬 Veggie Swap: Try bell peppers, corn, or spinach for variety.
- 🥓 Protein Add-ins: Toss in cooked chicken, shrimp, or tofu for a heartier meal.
- 🧊 Storage: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of water or soy sauce.
This fried rice is a celebration of simplicity and flavor—perfect for someone like you, My, who knows how to turn everyday ingredients into something crave-worthy. Want to pair it with a tropical fruit salad or explore a sugar-free dipping sauce next? I’ve got ideas that’ll keep your table fresh and inspired!