Egg Fried Rice Classic (Printable)

Fluffy scrambled eggs, day-old rice, and fresh vegetables stir-fried with soy sauce and sesame oil for an authentic Asian 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)

# Step-by-step 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 Advice:

01 -
  • It transforms yesterday's rice into something that tastes fresher and more delicious than the original meal.
  • You'll actually look forward to making it again because it comes together faster than ordering takeout and costs a fraction of the price.
  • The scrambled eggs create pockets of richness that make each bite feel indulgent without being heavy.
02 -
  • If your rice is warm or fresh, it will steam instead of fry and you'll end up with something mushy rather than those beautiful separated grains with crispy edges that define real fried rice.
  • Adding the soy sauce at the very end rather than earlier prevents the rice from absorbing too much liquid and becoming clumpy or gummy.
03 -
  • If you don't have a wok, a large skillet works perfectly fine—the shape doesn't matter as much as having enough surface area and good heat retention.
  • Adding a beaten egg at the very end and folding it in gently creates ribbons of soft egg throughout the rice, which looks beautiful and adds another texture layer if you prefer it to scattered scrambled pieces.
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