Chinese
Classic Egg Fried Rice
A simple yet delicious staple made with leftover rice, eggs, and vegetables, perfect as a side or a quick meal.
Watch it madeShaan Geo · 7:46
Ingredients
- Cooked Rice (Day-old)3 cups
- Eggs3
- Scallions2 stalks
- Green Peas1/2 cup
- Carrot1 small
- Soy Sauce1 tbsp
- Vegetable Oil2 tbsp
Method
- Heat oil in a wok. Scramble the eggs until just set, then remove and set aside.
- Add a little more oil and sauté diced carrots and peas.
- Add the day-old rice, breaking up any clumps with a spatula.
- Stir in soy sauce, salt, and the cooked eggs. Mix well.
- Add chopped scallions, toss briefly, and serve.
Common questions
Can I use freshly cooked rice instead of day-old rice for egg fried rice?
Yes, but it’s less ideal. Fresh rice is softer and can turn sticky or mushy. If you must use it, spread it on a tray, cool it completely, and chill it for 30–60 minutes before frying.
What can I substitute for peas or carrots in this fried rice?
Use any quick-cooking vegetables you have, like corn, diced bell pepper, finely chopped green beans, or mushrooms. Keep the pieces small so they cook fast and don’t overpower the rice.
When should I add the soy sauce and eggs so the rice doesn’t get soggy?
Add the soy sauce after the rice is hot and separated, not at the start. Return the cooked eggs near the end so they stay tender. Stir quickly and keep the heat fairly high.
What are the most common mistakes when making egg fried rice?
Using wet rice, overcrowding the pan, and adding too much soy sauce are the biggest problems. Also avoid stirring constantly; let the rice sit briefly so it can heat and lightly fry instead of steaming.
How should I store leftovers, and what’s the best way to serve them?
Cool leftovers quickly, refrigerate in a sealed container, and eat within 3–4 days. Reheat in a skillet with a splash of water or oil. Serve hot on its own or with dumplings, stir-fried vegetables, or grilled protein.