Easy Egg Fried Rice
Better Than Takeout
Classic Chinese-style fried rice loaded with fluffy scrambled eggs, crisp vegetables, and perfectly seasoned rice—ready in just 20 minutes.
Equipment
Ingredients
Main Ingredients
cooked rice (cooked, cold)
500 g
large eggs
4 piece
yellow onion (diced)
1 piece
garlic cloves (minced)
3 piece
green peas (frozen)
150 g
carrot (diced)
1 piece
vegetable oil
30 ml
soy sauce
30 ml
sesame oil
10 ml
salt
3 g
black pepper
1 g
green onions (sliced)
2 piece
Instructions
Prepare ingredients
Dice onion, mince garlic, dice carrot, and slice green onions. Keep all ingredients ready near the stove.
Scramble the eggs
Heat wok or large pan over medium-high heat. Add half the oil, then pour in beaten eggs. Scramble quickly until just set.
Sauté vegetables
Add remaining oil to the same wok. Add onion, garlic, carrot and peas. Stir-fry until vegetables are slightly tender.
Add rice and season
Add cold cooked rice to the wok. Break up any clumps and stir-fry for 2 minutes. Season with soy sauce, sesame oil, salt, and pepper.
Combine with eggs and finish
Return scrambled eggs to the wok. Add sliced green onions and toss everything together for 1 minute.
Serve immediately
Transfer fried rice to plates or bowls. Serve hot.
Original recipe
Storage
Store in an airtight container. Add a splash of water when reheating to restore moisture.
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