Irresistible Egg Fried Rice Recipe in Just 20 Minutes

The aroma of sizzling rice mingled with the savory scent of a perfectly cooked egg is enough to make anyone’s mouth water. With each bite of this egg fried rice, you experience a delightful balance of flavors and textures that dances on your palate like a culinary ballet.

Just imagine the crispy edges of the rice, the fluffy eggs, and the vibrant veggies creating a symphony of taste that beckons you for seconds. Whether it’s a busy weeknight meal or a fancy dinner party, egg fried rice is that magical dish that can elevate any occasion.

My family’s reaction to my first attempt at making egg fried rice was priceless—they declared me the “Fried Rice Wizard” for weeks.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cooked Rice: Day-old rice works best; it’s drier and prevents clumping.

• Eggs: Fresh eggs enhance flavor; whisk them well for fluffiness.

• Soy Sauce: Opt for low-sodium soy sauce so you can control saltiness.

• Green Onions: Use fresh green onions for a crisp texture and bright flavor.

• Frozen Peas and Carrots: Convenient and adds color; just thaw before using.

• Sesame Oil: A splash adds depth and richness; don’t skip this!

• Garlic: Fresh minced garlic elevates the dish with its aromatic essence.

• Salt & Pepper: Essential for seasoning; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Gather Your Tools: Before diving in, gather a large skillet or wok, spatula, and mixing bowl. Having everything handy keeps the process smooth.

Prep Your Ingredients: Chop green onions finely and crack those eggs into a bowl. Give them a good whisk until they’re blended nicely.

Heat Things Up: Heat your skillet over medium-high heat until it’s hot; add a drizzle of sesame oil until fragrant but not smoking.

Add Eggs First: Pour in the whisked eggs, scrambling them until just set but still soft—about 1-2 minutes will do. Remove from pan and set aside.

Sauté Vegetables Next: In the same skillet, toss in minced garlic followed by peas and carrots. Sauté for 2-3 minutes until they are heated through and vibrant.

Toss in Cooked Rice**: Add your day-old rice to the pan along with soy sauce. Stir-fry everything together until heated evenly, about 3-5 minutes.

Add Scrambled Eggs & Serve**: Finally, fold in the scrambled eggs and chopped green onions until combined. Garnish with extra green onions if you like!

Now serve your masterpiece hot! Enjoy every bite while basking in the glory of your culinary creation!

Egg fried rice is not only delightful but also an opportunity to be creative with whatever leftovers might be lurking in your fridge. It’s time to channel your inner chef!

You Must Know

• Egg fried rice is not just a dish; it’s an adventure in flavors and textures
• The combination of fluffy eggs, tender rice, and vibrant veggies creates a delightful medley that’s hard to resist
• It’s perfect for using up leftovers, making meal prep efficient and delicious

Perfecting the Cooking Process

Begin by cooking the rice a day ahead; this helps it dry out for better frying. Next, scramble the eggs separately before adding them to the fried rice mixture. This sequence ensures everything blends beautifully without becoming mushy.

Add Your Touch

Feel free to swap in your favorite proteins or vegetables, like chicken or bell peppers. Adding soy sauce or sesame oil can elevate the flavor profile while personalizing your egg fried rice experience.

Storing & Reheating

Store leftover egg fried rice in an airtight container in the fridge for up to three days. Reheat it on the stovetop over medium heat, stirring occasionally to revive its texture and flavor.

Chef's Helpful Tips

• Use cold, day-old rice for the best results; it prevents clumping and promotes even frying
• Avoid overcooking the eggs to maintain their fluffiness and richness
• A splash of oyster sauce adds depth and umami that elevates your egg fried rice dramatically

Creating egg fried rice brings back memories of late-night kitchen escapades with friends who claimed they could “cook.” I remember my buddy tried making it once but ended up with a sticky disaster—needless to say, he now swears by my recipe!

FAQ

Can I use leftover rice for egg fried rice?

Absolutely! Day-old rice works best as it’s less sticky and fries evenly.

What vegetables can I add to egg fried rice?

Chopped carrots, peas, bell peppers, or even corn enhance color and nutrition.

Is egg fried rice healthy?

Egg fried rice can be healthy if you control portions and add plenty of veggies.

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Egg Fried Rice: A Quick and Flavorful Delight

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Savor the irresistible taste of homemade egg fried rice, where fluffy scrambled eggs meet perfectly cooked, crispy rice, and vibrant veggies. This dish is not only a feast for your taste buds but also a fantastic way to use leftover ingredients creatively. Perfect for busy weeknights or special occasions, egg fried rice is sure to impress your family and friends with its delightful aroma and delicious flavors.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Stir-frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 3 cups cooked day-old rice
• 3 large eggs
• 2 tbsp low-sodium soy sauce
• 4 green onions, chopped
• 1 cup frozen peas and carrots, thawed
• 2 tsp sesame oil
• 2 cloves garlic, minced
• Salt & pepper to taste

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Instructions

1. Gather your tools: a large skillet or wok, spatula, and mixing bowl.
2. Prep ingredients: chop green onions finely and whisk the eggs in a bowl until blended.
3. Heat skillet over medium-high heat. Add sesame oil until fragrant but not smoking.
4. Scramble the eggs in the skillet for about 1-2 minutes until just set; remove and set aside.
5. Sauté minced garlic in the same skillet for about 30 seconds before adding thawed peas and carrots; cook for 2-3 minutes.
6. Add day-old rice and soy sauce; stir-fry for 3-5 minutes until heated evenly.
7. Fold in scrambled eggs and chopped green onions until well combined. Serve hot.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 210mg