Easy Egg Fried Rice Recipe

Cooked rice, eggs, and a few vegetables are enough for a satisfying skillet dinner. This version keeps the seasoning simple so you can adjust it at the end: a little soy sauce, some garlic, and sliced green onion bring everything together. Prepare the ingredients before you start so the cooking can move from one step to the next.

Use refrigerated cooked rice that was handled properly after its first cooking. Break apart any clumps with a spoon before adding it to the pan. The aim is a pan of separate grains with tender vegetables and small pieces of fully cooked egg throughout.

Required Ingredients

  • 3 cups cooked rice, refrigerated after cooking
  • 2 eggs, beaten
  • 2 tablespoons neutral cooking oil, divided
  • 1 small carrot, finely diced
  • 1/2 cup peas
  • 2 green onions, sliced, with the pale and green parts kept separate
  • 1 clove garlic, finely chopped
  • 1 tablespoon soy sauce, plus more to taste
  • Black pepper, to taste
  • A small drizzle of sesame oil, optional

You will also need a large skillet, a spatula, a bowl for the cooked eggs, and a food thermometer. Keep shallow storage containers ready if you expect to have leftovers. Wash fresh produce under running water before cutting it.

Instructions

1. Prepare the Ingredients

Break up the refrigerated rice, dice the carrot, slice the onions, and chop the garlic. Beat the eggs in a bowl until the yolks and whites are combined. Put the soy sauce within reach so you do not have to stop cooking to find it.

2. Cook the Eggs

Warm some of the oil in the skillet. Add the beaten eggs and stir gently to form small curds. Cook until firm, without any runny egg remaining, then transfer to the waiting bowl. The FDA's egg guidance calls for firm yolks and whites and an internal temperature of 160 F for egg dishes.

3. Soften the Vegetables

Add the remaining oil to the skillet, followed by the carrot and the pale parts of the onions. Stir until the carrot is tender to your liking. Add the garlic and peas, stirring so the garlic does not sit against the pan in one spot.

4. Add the Rice

Scatter the rice over the vegetables and use the spatula to loosen any remaining clumps. Turn and fold the mixture so the vegetables are distributed through the grains. If your skillet feels crowded, work in smaller batches rather than trying to move everything at once.

5. Season and Finish

Add the soy sauce and fold it through the rice. Return the cooked eggs to the skillet and continue cooking until the finished egg dish reaches 160 F internally, checked with a food thermometer. Add the green onion tops, black pepper, and optional sesame oil. Adjust the soy sauce to taste before serving.

Tips

  • Dice the carrot finely so the pieces are easy to fold through the rice.
  • Keep the cooked eggs separate while you work on the vegetables, then fold them back in at the end.
  • Start with the measured soy sauce and add more only after tasting the finished dish.
  • Use the spatula to turn the rice gently rather than pressing it into a dense layer.

For a different vegetable mix, try finely diced bell pepper in place of the carrot, or use sliced green beans instead of peas. Keep the pieces small enough to mix easily with the rice.

Storing and Reheating

The FDA's safe handling guidance says to refrigerate perishables within 2 hours of cooking, or within 1 hour when the outside temperature is above 90 F. Apply that rule to the rice after its first cooking and to the finished dish. Divide large amounts into shallow containers for quicker cooling in the refrigerator.

Refrigerate the cooked egg dish and use it within 3-4 days, following FDA egg guidance. Reheat leftovers to an internal temperature of 165 F, checked with a food thermometer. Keep our kitchen food safety basics beside the recipe for refrigerator settings and the other minimum cooking temperatures.

Frequently Asked Questions

Can I leave out the sesame oil?

Yes. It is a finishing flavor here, so simply omit it and adjust the soy sauce and pepper to suit your taste.

Can I use rice cooked for another meal?

Yes, provided it was refrigerated within the handling window described above. Check how it was stored before deciding to use it for this recipe.

How do I keep the eggs in small pieces?

Stir them into small curds while they cook, then break apart any larger pieces with the spatula when folding them back into the rice.