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This easy egg fried rice is my go to recipe when I crave something fast and full of flavor but still want to use up leftover rice. It delivers that classic takeout taste right from your own kitchen and is so flexible you can tweak it to fit any weeknight.
Every time I make this my kitchen smells like my favorite neighborhood takeout spot and the whole family crowds around waiting for seconds. It is the one dish my kids always request if we are having a movie night or busy week.
Ingredients
- Cooked white rice: This is the backbone of the whole recipe Choose day old cold rice so you get that authentic texture
- Oil: Helps everything cook quickly and prevents sticking Choose a neutral oil like canola or vegetable for the best flavor
- Frozen peas and carrots: Bring sweetness and color Thaw before using for best texture
- Onion: Provides a savory base Look for a firm onion with shiny skin
- Minced garlic: Fresh garlic makes all the difference Choose plump cloves for maximum flavor
- Eggs: Add richness and protein I use large eggs and whisk them gently before cooking
- Soy sauce: Delivers umami and saltiness Use a low sodium soy sauce if you prefer to control salt
- Ground black pepper: Adds just the right bit of heat A fresh grind makes all the difference
Step-by-Step Instructions
- Prep the Ingredients:
- Thaw your peas and carrots and chop the onion. Crack the eggs and beat them lightly so they are ready when needed.
- Sauté the Basics:
- In a large skillet or wok add oil and warm over medium heat. Add the chopped onion and minced garlic and cook slowly for about four to five minutes until the onion is soft and everything smells amazing.
- Cook the Veggies:
- Add the peas and carrots to the pan. Stir fry them until the peas are bright green and the carrots are soft. This usually takes two to three minutes.
- Scramble the Eggs:
- Push the cooked vegetables gently to the side of the pan. Pour the beaten eggs onto the empty side. Let them sit for a minute then gently stir and cook until the eggs are barely set.
- Combine with Rice and Seasonings:
- Now add your cooked rice to the pan. Pour the soy sauce over everything. Mix and toss everything together so the rice is coated and picks up that golden color. Let it fry untouched for a minute to get a little crisp on the bottom then toss again.
- Finish and Serve:
- Sprinkle in fresh cracked black pepper to taste. Toss everything one more time and transfer to a serving platter. Garnish with green onions if you like.
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Day old rice is really the secret ingredient here The grains separate and cook up perfectly for fried rice instead of clumping together I remember making this for my mom one Friday when we had hardly anything left in the fridge It tasted better than any takeout we could have ordered
Storage Tips
Let your rice cool to room temperature then store it in an airtight container for up to three days in the fridge. You can freeze leftovers in a sealed bag and reheat straight from the freezer in your pan with a splash of water to bring it back to life.
Ingredient Substitutions
If you have brown rice or jasmine rice on hand use those for a delicious twist. Swap out frozen veggies for any quick cooking fresh vegetables like diced bell peppers or snap peas. Coconut aminos work if you want to avoid soy sauce entirely.
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Serving Suggestions
Serve your egg fried rice piping hot with extra soy sauce on the side. It goes well next to grilled chicken or tofu. I love to double the batch and serve it family style with some chili crisp for those who like an extra kick.
A Bit of History
Egg fried rice has humble beginnings as a way for families to stretch leftovers and reduce waste. Now it is found on menus all over the world. I love how something so simple can be both everyday comfort food and a festive dish for gathering friends and family.
Frequently Asked Questions
- → Why use day-old rice for fried rice?
Day-old rice is drier and firmer, which helps prevent clumping and makes stir-frying easier, resulting in a better texture.
- → Can I use other vegetables instead of peas and carrots?
Yes, you can swap in diced bell peppers, corn, or any bite-sized veggies you prefer or have on hand.
- → How do I prevent the eggs from overcooking?
Push the vegetables aside and cook the eggs separately, stirring gently until just set before combining with other ingredients.
- → Is it possible to make this dish gluten-free?
Absolutely! Simply use gluten-free soy sauce or tamari to keep all the flavors without the gluten.
- → What kind of oil is best for stir-frying?
Neutral oils like vegetable, canola, or peanut oil work well due to their high smoke point and mild flavor.