How to Make the Perfect Egg Fried Rice
Chinese · Easy · 25 min · 4 servings
Classic Chinese-style fried rice made with day-old rice, scrambled eggs, and savory soy sauce. It is a quick and satisfying meal ready in under 20 minutes.
Why this recipe works
This Egg Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 3 cups day-old cooked jasmine rice
- 4 whole large eggs
- 1 cup frozen peas and carrots
- 3 whole green onions sliced
- 3 cloves garlic minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Step by step instructions
Step 1: Prepare the eggs
Crack the eggs into a small bowl and beat them lightly with a fork. Season with a small pinch of salt. Set aside and keep near the stove.
Step 2: Stir-fry aromatics and vegetables
Heat vegetable oil in a large wok or skillet over high heat until smoking. Add the garlic and stir-fry for 30 seconds, then add the frozen peas and carrots and cook for 2 minutes.
Step 3: Scramble the eggs
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble them quickly with a spatula until just set but still slightly soft.
Step 4: Add the rice
Add the day-old rice to the wok and break up any clumps with the spatula. Stir-fry everything together on high heat for 3 to 4 minutes until the rice is heated through and slightly crispy.
Step 5: Season and serve
Pour in the soy sauce and sesame oil and toss everything together until evenly coated. Add the sliced green onions, give a final toss, and serve immediately in bowls.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- jasmine rice → brown rice or cauliflower rice for a healthier option
- soy sauce → tamari for a gluten-free version
- frozen peas and carrots → corn kernels or diced bell peppers
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked warm rice which is too moist and makes the fried rice sticky and clumpy
- Cooking on low heat which steams the rice instead of giving it the signature wok-fried texture
- Adding soy sauce too early which causes the rice to become too wet and lose its crispiness
Nutrition facts
Per serving: 410 calories, 16g protein, 58g carbs, 12g fat, 3g fiber.
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