Name: Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups cooked rice (preferably cold, leftover rice); 3 large eggs; 2 tbsp sesame oil (or vegetable oil), divided; 2 tbsp soy sauce; 2 cloves garlic, minced; 1 small onion, finely chopped; 1/2 cup green peas; 1/2 cup carrots, diced; 2 green onions, chopped; Salt and black pepper, to taste

Why You’ll Love This Recipe

This egg fried rice is better than takeout—simple, delicious, and ready in less than 20 minutes. It’s the perfect way to use up leftover rice, budget-friendly, and easy to customize with your favorite add-ins. Plus, it’s a one-pan meal, making cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked rice (preferably cold, leftover rice)
Eggs
Sesame oil (or vegetable oil)
Soy sauce
Garlic, minced
Onion, finely chopped
Green peas
Carrots, diced
Green onions, chopped
Salt and black pepper to taste

Directions

Heat sesame oil in a large skillet or wok over medium-high heat.
Crack eggs into the skillet, scramble, and cook until just set. Remove from the pan and set aside.
Add a little more oil, then sauté garlic, onion, peas, and carrots until softened.
Add the cooked rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes.
Return scrambled eggs to the pan, mixing them into the rice.
Season with soy sauce, salt, and pepper. Toss until everything is well combined.
Garnish with green onions and serve hot.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Spicy Egg Fried Rice: Add chili flakes, sriracha, or chopped fresh chilies.
Protein Boost: Mix in chicken, shrimp, or tofu.
Vegetarian Deluxe: Add mushrooms, broccoli, or bell peppers.
Low-Sodium: Use reduced-sodium soy sauce or coconut aminos.
Garlic-Lovers: Double the garlic for extra flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet with a splash of oil for best results.
Microwave reheating works too but may slightly soften the texture.
Do not freeze, as rice can become mushy after thawing.

FAQs

Can I use freshly cooked rice?

It’s best to use cold, day-old rice because it fries better and doesn’t get mushy.

Can I make this without soy sauce?

Yes, use tamari, coconut aminos, or liquid aminos as alternatives.

What type of rice is best?

Long-grain rice like jasmine or basmati works best for fried rice.

How do I keep the rice from sticking?

Use cold rice, a hot pan, and a little oil.

Can I make it vegan?

Yes, simply omit the eggs or replace them with scrambled tofu.

How do I make it healthier?

Use brown rice or cauliflower rice instead of white rice.

Can I prepare it ahead of time?

Yes, fried rice keeps well and tastes even better the next day.

What vegetables work best?

Peas, carrots, corn, and bell peppers are classic, but you can add any you like.

How do I prevent soggy fried rice?

Always start with dry, cold rice and avoid adding too much sauce.

Conclusion

Egg fried rice is a quick, versatile, and satisfying recipe that transforms simple ingredients into a delicious meal. Perfect for using up leftovers and endlessly customizable, it’s a go-to dish that belongs in every home cook’s recipe collection