Egg fried rice is the best thing to happen to leftover rice: fluffy scrambled egg, peas, carrots and green onions tossed with soy sauce and a little sesame oil, ready in 15 minutes. The secret is cold, day-old rice, which fries up into separate grains instead of turning mushy. Add leftover chicken, shrimp or tofu to make it a full meal.
Easy Egg Fried Rice
Takeout-style egg fried rice with peas, carrots, green onions, soy sauce and sesame oil. Ready in 15 minutes with leftover rice.
Ingredients
Equipment
Method
- Break up any clumps in the cold rice with your hands so the grains are separate.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Move them to a plate.
- Add the remaining oil, the green onion whites and the garlic. Stir-fry for 30 seconds. Add the peas and carrots and cook for 2 minutes.
- Turn the heat up to high and add the rice. Spread it out and let it sit for 30 seconds to toast, then stir-fry for 3 to 4 minutes until hot and lightly crisp in places.
- Add the soy sauce, sesame oil and pepper and toss well. Return the eggs, breaking them into pieces, add the green onion greens and toss once more. Serve right away.
Notes
No leftover rice? Cook fresh rice, spread it on a tray and chill it uncovered in the fridge for at least 30 minutes.
Make it a meal: add diced leftover chicken, cooked shrimp or crispy tofu with the rice.
Food safety: cool and refrigerate leftover rice within 1 to 2 hours of cooking. More ideas in what to make with leftover rice.
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