Simple Egg Fried Rice
Fluffy, savoury egg fried rice made with day-old rice, scrambled egg, peas and scallions, seasoned with soy and sesame. A 15-minute lunch from leftovers.
By Tasty Nest Recipes Editorial TeamPublished
15 min total 2 servingsEasy
Photo: Annie Mole · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Egg fried rice is one of the quickest and most satisfying ways to turn leftover rice into lunch. Cold, day-old rice fries into separate, slightly chewy grains that soak up the flavour of soy sauce, sesame oil and scallions.
Cook in a very hot pan and keep everything moving. Scrambling the eggs first and folding them back in at the end keeps them soft and fluffy.
Equipment you'll need
- Wok or large nonstick skillet
Tips for success
- Freshly cooked rice turns mushy; spread it on a tray and chill it for at least an hour if you do not have leftovers.
- Cool and refrigerate cooked rice within 2 hours of cooking and use it within 3 to 4 days.
- A very hot pan gives the slightly smoky flavour you get from takeout fried rice.
Substitutions and variations
- Add diced ham, char siu pork, shrimp or tofu.
- Use tamari for a gluten-free version.
- Swap the peas for diced carrots, corn or bean sprouts.
Storage and reheating
To store: Refrigerate leftovers within 2 hours for up to 3 days.
To reheat: Reheat in a hot skillet with a splash of water, stirring, until steaming hot throughout (165°F / 74°C).
Recipe
Simple Egg Fried Rice
Fluffy, savoury egg fried rice made with day-old rice, scrambled egg, peas and scallions, seasoned with soy and sesame. A 15-minute lunch from leftovers.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 2 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Scramble the eggs
Beat the eggs with the salt. Heat 1 tablespoon of oil in the wok over medium-high heat, add the eggs and stir until just set but still soft. Transfer to a plate.
Step 2: Fry the rice
Add the remaining oil and heat until shimmering. Add the scallion whites and stir for 15 seconds, then add the rice, breaking up any clumps. Stir-fry for 3 to 4 minutes, pressing the rice against the pan, until hot and lightly toasted.
Step 3: Add the peas
Add the peas and stir-fry for 1 to 2 minutes until hot.
Step 4: Season
Add the soy sauce, sesame oil and white pepper and toss well.
Step 5: Finish
Return the eggs, breaking them into pieces, add the scallion greens and toss. Taste, add more soy if needed, and serve.
Cuisine: Chinese · Course: Lunch
Estimated nutrition per serving
- Calories
- 580
- Protein
- 18 g
- Fat
- 25 g
- Carbs
- 73 g
- Fibre
- 3 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/egg-fried-rice
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