Egg Fried Rice Dish (Printable)

Fluffy eggs and vegetables stir-fried with leftover rice and savory soy sauce.

# What You Need:

→ Rice

01 - 2 cups cooked leftover rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium preferred)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil (or other neutral oil)

# How-To:

01 - Dice vegetables, thaw peas, and beat eggs lightly in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining oil to the pan. Add diced carrots and bell pepper; sauté for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the scallions; cook for 1 minute.
05 - Add cold rice, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over rice; toss thoroughly to combine.
07 - Return scrambled eggs to the pan and stir-fry together for 1 minute. Season with pepper and salt to taste.
08 - Remove from heat, garnish with remaining scallions, and serve immediately.

# Expert Advice:

01 -
  • It transforms boring leftover rice into something craveable and restaurant-quality in under twenty minutes.
  • You can use whatever vegetables are lingering in your fridge, so it's endlessly adaptable and forgiving.
  • The silky scrambled eggs and savory soy sauce hit that perfect balance between simple and deeply satisfying.
02 -
  • Cold leftover rice is non-negotiable; warm or freshly cooked rice will turn gluey and clumpy no matter how hard you stir, so plan ahead or let it cool completely.
  • Don't walk away from the pan while stir-frying—high heat and constant motion are what create that restaurant-quality texture and prevent things from steaming instead of crisping.
  • Taste as you finish seasoning; the soy sauce saltiness varies by brand, and you might find you want more pepper or even a squeeze of lime at the very end.
03 -
  • Press the rice against the hot pan surface as you stir to encourage some grains to toast and crisp slightly, which adds texture and prevents everything from turning steamed and soft.
  • Save the freshest, brightest scallions to sprinkle on top just before serving—this last-minute garnish makes the whole dish taste fresher and more intentional.
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