Egg Fried Rice Classic (Printer view)

Fluffy scrambled eggs, leftover rice, vibrant vegetables, and savory soy sauce combine for a quick, satisfying Asian stir-fry.

# 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)

# 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 Suggestions:

01 -
  • It turns yesterday's forgotten rice into something you'll crave on purpose.
  • Everything cooks in one pan, so cleanup is as fast as the cooking.
  • You can toss in whatever protein or veggies are hiding in your fridge and it still works.
  • The edges get just crispy enough to make every bite interesting.
02 -
  • Cold rice is non-negotiable—fresh rice will turn mushy and sticky no matter how high your heat is.
  • Don't crowd the pan or the rice will steam instead of fry, so if you're doubling the recipe, work in batches.
  • Add the soy sauce at the very end so it doesn't make the rice soggy before it has a chance to crisp up.
03 -
  • Use a metal spatula in your wok so you can really scrape up those crispy bits from the bottom.
  • Prep all your ingredients before you start cooking because once the wok is hot, everything moves fast.
  • If you don't have a wok, use the largest skillet you own and work in batches to avoid overcrowding.
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