Name: Egg Fried Rice Recipe: Quick and Flavorful
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cups cooked white rice (chilled); 3 large eggs; 2 tbsp vegetable oil; 1/2 cup peas and carrots; 1/4 cup green onions; 2 cloves of garlic; 2 tbsp soy sauce; 1 tsp sesame oil; 1/4 tsp white pepper; 1/4 tsp salt (optional); Optional: Extra green onions; Suggested Pairings: Egg foo young (jasmine tea)

Introduction

Egg fried rice is a staple of Chinese-American cuisine, combining fluffy rice with creamy scrambled eggs, crisp vegetables, and savory seasonings. Perfect as a side dish or a light main course, it’s ideal for busy weeknights, meal prep, or pairing with dishes like egg foo young or stir-fries. Its simplicity and versatility make it suitable for cooks of all levels. This recipe delivers a classic egg fried rice, adaptable for dietary preferences, best served hot for a comforting, satisfying meal.

Ingredients

For the Egg Fried Rice:

3 cups cooked white rice, chilled (preferably day-old, about 1 cup uncooked)
3 large eggs, beaten
2 tbsp vegetable oil, divided
1/2 cup frozen peas and carrots, thawed
1/4 cup finely chopped green onions
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp sesame oil
1/4 tsp white pepper
1/4 tsp kosher salt (optional, adjust to taste)

For Serving:

Optional: Extra green onions, chopped (for garnish)
Suggested Pairings: Egg foo young, sweet and sour chicken, or spring rolls
Suggested Beverage: Jasmine tea, green tea, or sparkling water

Step-by-Step Process

Prepare Ingredients: Ensure rice is chilled; day-old rice prevents stickiness. Thaw peas and carrots, chop green onions, and mince garlic. Beat eggs in a small bowl.
Scramble Eggs: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium heat. Add beaten eggs and scramble gently until just set, about 1-2 minutes. Remove eggs to a plate and break into small pieces with a spatula.
Cook Vegetables: In the same skillet, add the remaining 1 tbsp of oil over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add peas, carrots, and green onions; stir-fry for 2-3 minutes until vegetables are tender.
Fry Rice: Add chilled rice to the skillet, breaking up clumps with a spatula. Stir-fry for 3-4 minutes until heated through and slightly crispy. Spread rice evenly to maximize contact with the pan.
Season: Return scrambled eggs to the skillet. Add soy sauce, sesame oil, white pepper, and salt (if using). Stir-fry for 1-2 minutes to combine flavors evenly.
Serve: Transfer to a serving bowl or plates. Garnish with extra green onions if desired. Serve hot with egg foo young or spring rolls, paired with jasmine tea or sparkling water.

Tips for Better Egg Fried Rice

Use day-old, chilled rice to avoid mushiness; fresh rice can be too moist.
Cook over medium-high heat for a slight crispiness without burning.
Scramble eggs quickly to keep them soft and fluffy; overcooking makes them rubbery.
Stir-fry vegetables briefly to retain crunch and color.
Adjust soy sauce and salt carefully; brands vary in saltiness.
Use a wok or large skillet to allow ample space for tossing ingredients.
Keep ingredients moving to prevent sticking and ensure even cooking.
Make ahead: Cook rice a day in advance and refrigerate; prep vegetables earlier.

Variations and Customization

Vegetarian Egg Fried Rice: Add 1/2 cup chopped mushrooms or bell peppers; omit meat.
Chicken Egg Fried Rice: Add 1/2 cup diced cooked chicken with the vegetables.
Shrimp Egg Fried Rice: Stir in 1/2 cup cooked shrimp with the eggs.
Kimchi Egg Fried Rice: Add 1/4 cup chopped kimchi during vegetable stir-fry for a spicy kick.
Gluten-Free Egg Fried Rice: Use gluten-free soy sauce or tamari.
Low-Sodium Egg Fried Rice: Use low-sodium soy sauce and omit salt.
Spicy Egg Fried Rice: Add 1 tsp sriracha or 1/4 tsp chili flakes with the soy sauce.
Pineapple Egg Fried Rice: Include 1/4 cup diced pineapple for a sweet-savory twist.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with 1 tsp oil for 3-5 minutes, stirring to restore texture; microwave reheating can make rice soggy.
Freeze in a zip-top bag for up to 1 month; thaw in the fridge and reheat in a skillet.
Serve hot for the best flavor and texture; cold rice can be greasy.
Use leftovers as a filling for burritos or a base for Buddha bowls.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with protein-heavy dishes to create a balanced meal.
Stir before serving to redistribute seasonings and ingredients.

Nutritional Information

Based on 4 servings (1 cup each):

Calories: 250 kcal
Total Fat: 12g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 140mg
Sodium: 600mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 2g
Protein: 8g
Vitamin A: 20% Daily Value
Vitamin C: 8% Daily Value
Calcium: 4% Daily Value
Iron: 10% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories and protein, with cholesterol from eggs. For dietary needs, try gluten-free or low-sodium variations. Its vegetables provide vitamins.

Conclusion

This egg fried rice recipe delivers a quick, flavorful dish that’s perfect for weeknight dinners or as a versatile side, transforming simple ingredients into a comforting classic. Its easy preparation and vibrant taste make it a favorite for home cooks. The fluffy rice and savory eggs create a satisfying combination. This recipe is sure to become a go-to, cherished for its simplicity and deliciousness.