Egg Fried Rice Classic (Printable Version)

A quick stir-fry with eggs, rice, vegetables, and flavorful soy sauce for an easy main dish.

# Components:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tablespoons vegetable oil (divided)

→ Vegetables

04 - 1 cup frozen peas and carrots (thawed)
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced

→ Seasonings & Sauces

07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated (optional)

# Preparation steps:

01 - In a small bowl, beat the eggs with a pinch of salt until combined.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Sauté minced garlic, grated ginger if using, and white parts of the scallions for 30 seconds until fragrant.
04 - Add the peas, carrots, and diced red bell pepper. Stir-fry for 2 to 3 minutes until the vegetables are just tender.
05 - Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until the rice is heated through and slightly crispy.
06 - Return the scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, toasted sesame oil, and ground white pepper. Toss until evenly combined and heated through.
07 - Garnish with reserved scallion greens and serve immediately.

# Expert Advice:

01 -
  • It's the perfect way to rescue yesterday's rice and turn it into something spectacular.
  • One skillet, minimal cleanup, and you'll have dinner that rivals any takeout spot.
  • The whole thing comes together faster than ordering delivery, and it actually tastes better.
02 -
  • Cold rice is non-negotiable, not just a suggestion. Fresh rice turns mushy no matter what you do, so if you're making this today, cook your rice yesterday.
  • The wok needs to stay hot and keep moving. Slow stir-frying turns this into a soggy mess, but high heat and constant motion is what gives you those little crispy bits that make it taste restaurant-quality.
03 -
  • Toast your sesame oil in a separate pan for 20 seconds before adding it if you want an even deeper, more complex flavor that people will notice immediately.
  • Keep everything prepped and within arm's reach before you start cooking, because once the wok gets hot and moving, you won't have time to chop garlic or slice scallions.
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