Egg Fried Rice Classic (Printable)

Fluffy eggs, leftover rice, and crisp vegetables tossed in savory soy sauce for a satisfying 20-minute meal.

# What You'll Need:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tbsp vegetable oil (divided)

→ Vegetables

04 - 1 cup frozen peas and carrots (thawed)
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced

→ Seasonings & Sauces

07 - 3 tbsp soy sauce (low sodium, if preferred)
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated (optional)

# Directions:

01 - In a small bowl, beat the eggs with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add the remaining oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss until evenly combined and heated through.
07 - Garnish with reserved scallion greens. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely faster than ordering takeout, and tastes better because you control the seasoning.
  • Your leftover rice finally has a purpose, turning yesterday's dinner into today's delicious lunch.
  • The recipe works as a blank canvas—add shrimp, chicken, tofu, or whatever protein you have hiding in the freezer.
02 -
  • If your rice is fresh and warm, it will steam itself into mush no matter how good your technique is—day-old cold rice is non-negotiable.
  • Don't crowd the wok or overwork the rice; give it space to breathe and develop those crucial crispy edges instead of becoming a soggy mass.
03 -
  • Save your vegetable scraps throughout the week in the freezer—diced onions, celery tops, or mushroom stems all add richness to the final dish without any extra prep.
  • Toast your sesame oil in a separate small bowl with a pinch of the soy sauce before adding it; this releases the fragrance and makes it taste more complex and intentional.
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