Egg Fried Rice Flavorful Dish (Printable Page)

Vibrant stir-fry combining eggs, fresh vegetables, and soy sauce for a quick, tasty dish.

# What You Need:

→ Rice

01 - 2 cups cooked leftover rice, preferably cold

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup thawed frozen peas
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce, preferably low-sodium
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or neutral cooking oil

# Steps:

01 - Dice vegetables, thaw peas, and beat eggs in a small bowl.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs and set aside.
03 - Add remaining tablespoon of oil to the pan. Sauté carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in peas and half of the scallions, cooking for 1 minute.
05 - Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice. Toss thoroughly to combine.
07 - Return scrambled eggs to the pan and stir-fry everything together for 1 minute. Season with pepper and salt if desired.
08 - Remove from heat, garnish with remaining scallions, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, and tastes infinitely better.
  • You can raid your vegetable drawer without following a strict formula, which means less waste and more creativity.
  • The combination of fluffy scrambled eggs and nutty sesame oil turns humble leftovers into something genuinely crave-worthy.
02 -
  • Day-old or completely cold rice is essential because warm rice will steam rather than fry, turning gummy and stuck together instead of achieving those separate, fluffy grains.
  • The order matters more than you'd think: eggs first, then vegetables, then rice, then sauce—each step builds on the last and ensures nothing overcooks.
  • A truly hot pan is your best friend here; medium-high heat means business, and hesitating will result in steamed vegetables instead of that light, quick sauté texture.
03 -
  • If you make rice specifically for fried rice, cook it the day before, spread it on a sheet pan to cool, then refrigerate it—this gives you the perfect texture every single time.
  • A wok is lovely if you have one, but a large skillet works just as well; what matters is surface area and the ability to heat quickly and evenly.
  • Don't be afraid to taste as you go and adjust seasonings at the very end; every soy sauce brand is slightly different in saltiness and depth.
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