Egg Fried Rice Classic (Printable View)

Timeless Asian stir-fry featuring fluffy scrambled eggs, rice, vibrant vegetables, and savory soy sauce for a quick meal.

# What You'll Need:

→ 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

# How To Make It:

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

# Expert Advice:

01 -
  • The rice gets this incredible crispy texture in spots while staying tender throughout, something I discovered happens naturally when using day-old rice from the fridge.
  • You can customize it endlessly with whatever vegetables are hiding in your crisper drawer, turning potential food waste into something genuinely craveable.
02 -
  • Breaking up cold rice clumps with your fingers before adding to the wok prevents those stubborn chunks that never seem to separate during cooking.
  • Cooking each component separately before combining them prevents the vegetables from getting soggy and the rice from turning mushy, a mistake I made for years before learning better.
03 -
  • Have all ingredients prepped and arranged around your cooking space before heating the wok, as the actual cooking happens too quickly to chop mid-process.
  • A metal spatula with a slight edge works better than wooden tools for breaking up rice and getting under ingredients quickly without damaging your wok.
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