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Bowl of egg fried rice with scrambled egg, peas, carrots and green onions

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cold cooked rice about 450 g, ideally a day old
  • 2 tbsp neutral oil divided
  • 3 large eggs beaten with a pinch of salt
  • 3 green onions sliced, whites and greens separated
  • 2 garlic cloves minced
  • 1 cup frozen peas and carrots no need to thaw
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tsp toasted sesame oil
  • 0.25 tsp white or black pepper

Equipment

  • 1 Wok or large skillet

Method
 

  1. Break up any clumps in the cold rice with your hands so the grains are separate.
  2. 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.
  3. 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.
  4. 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.
  5. 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.