Welcome to my kitchen where we transform simple pantry staples into extraordinary meals that bring the taste of the world right to your dining table. This recipe for egg fried rice is one of my absolute favorites because it captures that elusive restaurant quality without the need for complicated ingredients. Whether you are a busy parent or a student looking for a quick meal, this dish offers a perfect balance of protein and vegetables. I have spent years perfecting the balance of soy and sesame to ensure every bite is packed with savory goodness. It is truly remarkable how a few eggs and some chilled rice can turn into a dish that rivals any local takeout spot. Join me as we explore the simple techniques that make this fried rice a consistent winner in my household. Let’s get cooking and create something truly delicious together.
Helpful Tips
- Use chilled day-old rice because the lower moisture content prevents the grains from sticking together while stir-frying.
- Ensure your pan is screaming hot before adding the rice to achieve that signature smoky flavor known as wok hei.
- For an extra layer of flavor, try adding a splash of oyster sauce or a pinch of garlic powder during the final toss.
- If you want more color and crunch, add finely diced bell peppers or snap peas along with the carrots.
- Always prep your ingredients ahead of time because the actual cooking process happens very quickly once the heat is on.
Step-by-Step Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Shopping List
- Produce: 1 bunch green onions
- Dairy & Eggs: 1 carton large eggs
- Pantry: Jasmine rice, Vegetable oil, Soy sauce, Toasted sesame oil, Granulated sugar, White pepper
- Frozen: 1 bag peas and carrots mix
Equipment Needed
- Large wok or heavy-bottomed skillet
- Spatula or rice paddle
- Small mixing bowl
- Whisk or fork
Variations & Serving Ideas
This dish is incredibly versatile and serves as a hearty lunch on its own or a wonderful accompaniment to honey garlic chicken. I love presenting it in a large bowl garnished with fresh scallions and perhaps a drizzle of sriracha for those who enjoy a bit of heat. To store any leftovers, place them in an airtight container in the fridge where they will stay fresh for up to three days. When you are ready for round two, a quick sauté in a hot pan with a drop of oil will bring back that desirable texture much better than a microwave would.
Easy Egg Fried Rice Recipe Chinese Food Just Like Takeout
Experience the ultimate comfort food with this simple yet flavorful Chinese-style egg fried rice.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
I cannot wait to hear how this recipe turns out in your kitchen, so please leave a comment below with your results!
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