Why this recipe works

Egg fried rice is the ultimate quick, satisfying comfort food. Using day‑old rice keeps the grains separate and gives the classic slightly chewy texture. This recipe focuses on simple, reliable technique — high heat, little oil, and quick tossing — so you get restaurant-style results at home in about 15 minutes.

Servings

Makes 3–4 servings.

Ingredients

• 3 cups (about 600 g) cooked long-grain rice, chilled (preferably day‑old)
• 2–3 large eggs
• 2 tbsp neutral oil (vegetable, canola, or peanut), plus 1 tsp sesame oil
• 1 small onion, finely chopped (about 3/4 cup / 120 g)
• 2 garlic cloves, minced
• 1 cup frozen mixed peas and carrots, thawed (150 g)
• 3 scallions (green onions), thinly sliced (separate whites and greens)
• 2 tbsp light soy sauce
• 1 tsp oyster sauce or hoisin (optional, for depth)
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup cooked diced chicken/shrimp/tofu or 1/4 cup chopped cilantro
• Optional garnish: extra scallion greens, toasted sesame seeds, a drizzle of chili oil

Equipment

• Large wok or a heavy-bottomed 12-inch skillet
• Spatula or wooden spoon
• Bowl for eggs
• Fork or chopsticks for breaking up rice

Prep (5 minutes)

1. Break up any clumps in the chilled rice so the grains are separated. If rice is very hard, microwave 20–30 seconds and fluff.
2. Beat the eggs in a small bowl with a pinch of salt and pepper.
3. Thaw the frozen peas and carrots and pat dry if wet. Slice scallions, keeping whites and greens separate.

Step-by-step (10 minutes)

1. Heat the pan

Place your wok or skillet over high heat until hot — about 1–2 minutes. Add 2 tablespoons neutral oil and swirl to coat.

2. Cook the eggs

Pour the beaten eggs into the hot pan and let them sit undisturbed for 10–15 seconds until they start to set. Gently scramble until just cooked but still soft, 30–45 seconds. Transfer the eggs to a bowl and set aside.

3. Sauté aromatics and vegetables

Add a little more oil if the pan looks dry. Add the scallion whites and chopped onion and stir-fry for 1–2 minutes until translucent. Add the minced garlic and cook 20–30 seconds until fragrant. Add the peas and carrots and stir until heated through.

4. Toss in the rice

Turn the heat to high and add the rice, breaking up any remaining clumps with your spatula or a fork. Stir-fry the rice for 2–3 minutes until it’s hot and starting to get a bit of color. Keep the rice moving so it heats evenly.

5. Season and combine

Drizzle the soy sauce and oyster sauce (if using) around the pan and toss quickly to distribute. Taste and adjust with a pinch of salt and pepper. Add the scrambled eggs back to the pan and gently fold them into the rice. Finish with 1 teaspoon sesame oil and the scallion greens. Stir once more and remove from heat.

Serving

Serve hot as a side or main. Top with extra scallions, toasted sesame seeds, or a splash of chili oil for heat.

Tips and troubleshooting

• Use day‑old rice: Freshly cooked rice is too soft and clumps; chilling firms the grains. If you must use fresh rice, cool it on a tray and refrigerate 20–30 minutes.
• High heat is essential for the signature slightly toasted flavor. If your pan isn’t hot, the rice will steam instead of fry.
• Cook eggs separately so they stay fluffy and don’t overcook.
• If rice sticks or the pan gets too dry, add a teaspoon of oil or a splash of soy sauce to help loosen it.
• For vegetarian version, skip oyster sauce and add a splash more soy sauce and a pinch of sugar for balance.

Variations

• Shrimp Fried Rice: Add peeled shrimp at step 3, cook until pink, remove, then add back with eggs.
• Chicken Fried Rice: Use leftover roast or poached chicken, shredded and added in step 5.
• Kimchi Fried Rice: Stir in 1/2 cup chopped kimchi with the onions and reduce soy sauce to 1 tablespoon.
• Garlic Butter Fried Rice: Finish with 1 tablespoon butter instead of sesame oil for a richer finish.

Storage and reheating

• Refrigerate in an airtight container for 3–4 days.
• Reheat in a hot skillet with a splash of oil or water, stirring until steaming hot. Microwave in short bursts, stirring between, for 1–2 minutes.

Quick checklist before serving

• Rice hot and slightly glossy
• Eggs soft and evenly distributed
• Seasoning balanced — soy sauce should add saltiness without overwhelming

Enjoy a simple, comforting bowl of egg fried rice that comes together fast and tastes like takeout at home.