Finding a quick weeknight dinner that everyone loves can feel like a challenge, but this egg fried rice always saves the day. We all have those moments when the craving for Chinese takeout hits hard, yet the effort of ordering seems like too much. Luckily, creating that authentic flavor at home is surprisingly simple and much faster than waiting for a delivery driver. By using a few pantry basics and leftover rice, you can whip up a meal that rivals any restaurant menu. This recipe focuses on achieving that perfect texture where every grain is distinct and full of savory flavor. It is a fantastic way to clear out the fridge while serving a dish that feels like a special treat. Once you try this method, it will quickly become a recurring favorite in your weekly meal rotation.
Helpful Tips
- Using chilled, day-old rice is the absolute best way to ensure your grains stay firm and separate instead of clumping together.
- To get that signature golden color and even flavor, make sure to break up any rice clumps with your fingers or a spatula before adding them to the hot pan.
- High heat is essential for that signature texture, so keep the ingredients moving constantly to prevent burning while developing a deep flavor.
- If you want to customize your meal, try adding different vegetables like corn or bell peppers or even leftover protein from last night’s dinner.
- Always taste your rice before serving to see if it needs an extra splash of soy sauce or a pinch of white pepper to suit your personal preference.
Step-by-Step Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Shopping List
- Produce: 1 bunch green onions
- Dairy & Eggs: 1 carton large eggs
- Pantry: Jasmine rice, Vegetable oil, Soy sauce, Toasted sesame oil, Granulated sugar, White pepper
- Frozen: 1 bag peas and carrots mix
Equipment Needed
- Large wok or heavy-bottomed skillet
- Spatula or rice paddle
- Small mixing bowl
- Whisk or fork
Variations & Serving Ideas
This flavorful dish is hearty enough to serve as a main course for a light dinner or can be paired as a side with honey garlic chicken or stir-fried beef. To make it look as good as it tastes, serve it in a large bowl topped with extra sliced green onions and maybe a drizzle of sriracha for those who like a bit of heat. Leftovers are perfect for office lunches; simply store them in a sealed container in the fridge for up to three days. When you’re ready to eat, a quick zap in the microwave with a damp paper towel over the bowl will keep the rice from drying out. It’s a versatile recipe that adapts to whatever you have on hand in your kitchen.
Easy Egg Fried Rice Chinese Takeout Perfectly Cooked Rice Recipe
Enjoy restaurant-quality fried rice at home with this simple 20-minute recipe that uses everyday kitchen staples.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
We hope this simple fried rice becomes a go-to meal in your household! We would love to hear about your results, so please leave a comment below with your favorite add-ins.
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