Name: Quick and Easy Egg Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups cooked rice (preferably day-old); 2 large eggs; 2 tablespoons vegetable oil; 1/2 cup diced onion; 1/2 cup chopped green onions; 1/2 cup mixed vegetables (peas, carrots, and corn); 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon minced garlic; 1 teaspoon minced ginger (optional)

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Introduction

Quick and Easy Egg Fried Rice is a simple, flavorful dish perfect for using leftover rice and coming together in minutes. This versatile recipe combines fluffy scrambled eggs, veggies, and savory seasonings for a satisfying meal any day of the week.

A round black bowl filled with fried rice is shown from above. The rice is light brown and mixed with bright green peas, small red tomato pieces, and scrambled yellow egg bits scattered evenly throughout. The dish surface looks textured with rice grains and colorful vegetable pieces spread naturally. The bowl sits on a white marbled surface, with some peas and a tomato half placed nearby, and a white cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (preferably day-old)
2 large eggs
2 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup chopped green onions
1/2 cup mixed vegetables (peas, carrots, and corn)
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon minced ginger (optional)

Instructions

Step 1: Prepare the ingredients. Use cold, cooked rice for the best texture. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes. Chop the onions, green onions, and mixed vegetables. Beat the eggs in a bowl and keep all ingredients ready.
Step 2: Scramble the eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook undisturbed for a few seconds. Gently stir to form soft curds, then transfer the eggs to a plate once cooked.
Step 3: Sauté the vegetables. Add the remaining 1 tablespoon of oil to the pan. Stir-fry diced onions for about a minute until fragrant. Add minced garlic and optional ginger, stirring to prevent burning. Mix in the mixed vegetables and cook for another two minutes, stirring occasionally.
Step 4: Fry the rice. Add the cooked rice to the pan, breaking up clumps with a spatula. Stir to combine ingredients evenly. Let the rice cook for a couple of minutes, stirring occasionally to develop a slight crispness.
Step 5: Season the rice. Drizzle soy sauce and sesame oil over the rice and stir well. Sprinkle salt and black pepper, adjusting to taste. Continue stirring until rice absorbs the flavors and turns a rich color.
Step 6: Add the eggs back. Return scrambled eggs to the pan, breaking them up and mixing evenly into the rice. Stir in chopped green onions for fresh flavor and crunch.
Step 7: Serve and enjoy. Remove the pan from heat when everything is heated through. Serve hot, garnished with extra green onions or chili oil if desired. Pair with stir-fried vegetables or protein for a complete meal.

Tips & Variations

Use day-old rice or chilled cooked rice to prevent mushy fried rice and achieve better texture.
For extra flavor, add cooked shrimp, chicken, or tofu along with the vegetables.
Substitute soy sauce with tamari or coconut aminos for gluten-free options.
Add a pinch of white pepper or chili flakes for a bit of heat.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave, adding a splash of water or oil to restore moisture and prevent drying out.

How to Serve

A close-up of steaming fried rice in a black wok with a wooden spatula stirring it from the right side, the rice is mixed with bright green peas, small orange carrot cubes, and bits of red bell pepper, all coated lightly with a glossy, slightly oily texture, with some herbs or seasoning sprinkled on top, against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice?

Freshly cooked rice tends to be too moist, which can make the fried rice mushy. If you must use freshly cooked rice, spread it out on a baking sheet and chill it in the refrigerator for at least 30 minutes before cooking.

Can I make this recipe vegan?

Yes, simply omit the eggs and increase the vegetables or add a plant-based protein like tofu. You can also use tamari instead of soy sauce if you want a gluten-free base.