How to Make the Perfect Budget Egg Fried Rice
Chinese · Easy · 15 min · 2 servings
A quick and satisfying fried rice made with leftover rice, eggs, and pantry staples for almost no cost. This recipe transforms simple ingredients into a flavorful and filling meal in minutes.
Why this recipe works
This Budget Egg Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cups cooked rice preferably day-old
- 3 large eggs beaten
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- 3 stalks green onions chopped
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
Step by step instructions
Step 1: Prep and heat the wok
Make sure your cooked rice is broken up with no large clumps. Heat a wok or large skillet over high heat until it begins to smoke. Add vegetable oil and swirl to coat.
Step 2: Cook the eggs
Pour beaten eggs into the hot wok and scramble quickly for about 30 seconds until just set but still slightly wet. Push eggs to the side of the wok.
Step 3: Add garlic and rice
Add garlic to the empty side of the wok and stir for 15 seconds. Add the rice and press it flat against the wok surface. Stir-fry everything together for 3 minutes.
Step 4: Add vegetables and seasoning
Toss in the frozen peas and pour soy sauce over the rice. Stir-fry for 2 more minutes until peas are heated through and everything is evenly coated.
Step 5: Finish and serve
Remove from heat and drizzle sesame oil over the rice. Add white pepper and toss with green onions. Serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- frozen peas → any frozen vegetable or leftover cooked vegetables
- soy sauce → tamari for a gluten-free option or coconut aminos
- sesame oil → a small amount of butter for a different but rich finish
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not use freshly cooked hot rice as it creates steam and makes the dish soggy
- Do not cook on low heat as high heat is essential for proper wok flavor
- Do not add too much soy sauce at once as it is easier to add more than to fix an overly salty dish
Nutrition facts
Per serving: 390 calories, 14g protein, 52g carbs, 14g fat, 2g fiber.
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