Easy Egg Fried Rice – A Quick, Flavorful, and Budget
Easy Egg Fried Rice is a quick and flavorful dish made by stir-frying cooked rice with scrambled eggs, soy sauce, and simple seasonings. This dish is ideal for using leftover rice, which helps create the perfect fried texture. The eggs add richness and protein while vegetables bring freshness and color. Cooked in a hot pan or wok, the ingredients combine to produce a savory, satisfying meal in under 20 minutes. It can be served as a main dish or as a side to many Asian-inspired meals. With minimal ingredients and maximum flavor, egg fried rice remains a timeless and reliable recipe.
Ingredients
- 3 cups cooked and chilled rice (preferably day-old)
- 2 tablespoons vegetable oil or sesame oil
- 3 large eggs
- 2 cloves garlic, minced
- ½ cup chopped green onions
- ½ cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium heat. Crack the eggs into the pan and scramble them until fully cooked. Remove and set aside.
- Add the remaining oil to the skillet. Sauté the minced garlic and white parts of the green onions for about 30 seconds until fragrant.
- Stir in the mixed vegetables and cook for 2–3 minutes until they soften slightly.
- Add the chilled rice to the skillet. Break up clumps and stir-fry for 3–4 minutes so the rice becomes slightly crispy.
- Return the scrambled eggs to the pan. Pour in soy sauce and stir everything together until evenly coated.
- Add the green onion tops and sesame oil. Stir briefly and serve hot.
Notes
- Day-old rice works best because it is drier and fries better.
- Fresh rice can be used if cooled completely.
- Use a large pan or wok for even cooking.
- Avoid adding too much soy sauce to prevent soggy rice.
- Sesame oil adds authentic Asian flavor.
- Frozen vegetables work perfectly for convenience.
- High heat helps achieve restaurant-style fried rice.
- Taste and adjust seasoning before serving.