Classic Egg Fried Rice
Classic Egg Fried Rice
Ingredients
For the Rice
- 4 cups cooked white rice, day-old, chilled
- 3 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
For the Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
Seasoning and Garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set, breaking them into small pieces. Remove the scrambled eggs from the skillet and set aside.
⏱️ 3 min
- 2
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the finely diced carrots to the skillet and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 4
Add the day-old, chilled cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 5 min
- 5
Stir in the frozen peas and the reserved scrambled eggs. Pour in the soy sauce and sesame oil. Mix well to combine all ingredients and ensure the rice is evenly coated with the sauce.
⏱️ 2 min
- 6
Season with salt and black pepper to taste. Continue to stir-fry for another 1-2 minutes.
⏱️ 2 min
- 7
Remove from heat and stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Egg Fried Rice
For the Rice
- 4 cups cooked white rice, day-old, chilled
- 3 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
For the Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
Seasoning and Garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set, breaking them into small pieces. Remove the scrambled eggs from the skillet and set aside.
⏱️ 3 min - 2
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Add the finely diced carrots to the skillet and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 4
Add the day-old, chilled cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 5 min - 5
Stir in the frozen peas and the reserved scrambled eggs. Pour in the soy sauce and sesame oil. Mix well to combine all ingredients and ensure the rice is evenly coated with the sauce.
⏱️ 2 min - 6
Season with salt and black pepper to taste. Continue to stir-fry for another 1-2 minutes.
⏱️ 2 min - 7
Remove from heat and stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min