Name: So Easy Egg Fried Rice!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 3 cups cooked white rice (day-old works best); 2 tbsp oil; 1 cup frozen peas and carrots, thawed; 1 onion, chopped; 1 tbsp minced garlic (about 3 cloves); 2 eggs, slightly beaten; 3 tbsp soy sauce; Ground black pepper, to taste; Green onions, sliced (for garnish)

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Why You’ll Love This Recipe

I enjoy this recipe because it comes together fast and works perfectly with leftover rice. The onions and garlic build a savory base, the eggs add richness, and the soy sauce ties everything together. I also like how flexible it is, making it easy to customize based on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked white rice, preferably day-old
2 tablespoons oil
1 cup frozen peas and carrots, thawed
1 onion, chopped
1 tablespoon minced garlic
2 eggs, slightly beaten
3 tablespoons soy sauce
Ground black pepper, to taste
Green onions, for garnish

Directions

I start by heating the oil in a large pan over medium heat. I add the chopped onion and minced garlic and sauté until fragrant and slightly softened.

Next, I stir in the peas and carrots and cook them until they’re tender. I lower the heat to medium-low and push the vegetable mixture to one side of the pan. On the empty side, I pour in the beaten eggs and gently stir them until fully cooked.

Once the eggs are set, I add the rice and soy sauce to the pan. I mix everything together thoroughly so the rice is evenly coated and heated through. I finish by seasoning with ground black pepper and give everything one last stir.

I garnish with chopped green onions and serve immediately.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time is approximately 10 minutes.
Cook time is about 15 minutes.
Total time comes to roughly 25 minutes.

Variations

I sometimes add cooked chicken, shrimp, or tofu when I want extra protein. When I’m craving more flavor, I stir in a splash of sesame oil at the end. I’ve also added scrambled egg yolks only for a richer fried rice.

Storage/Reheating

I store leftover fried rice in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a pan or microwave, adding a small splash of water to keep it from drying out.

FAQs

Why should I use day-old rice?

I find day-old rice works best because it’s drier and fries up without becoming mushy.

Can I use fresh rice?

I can, but I let it cool completely first so it doesn’t clump together.

Is this recipe spicy?

I find it mild, but I add chili flakes or hot sauce when I want heat.

Can I use other vegetables?

I often swap in corn, bell peppers, or green beans depending on what I have.

What oil works best?

I usually use neutral oil, but I sometimes use a little sesame oil for extra flavor.

Conclusion

I find this easy egg fried rice to be the ultimate quick comfort meal. It’s simple, versatile, and full of flavor, making it a recipe I rely on whenever I want something fast, homemade, and satisfying.