Egg Fried Rice

Fluffy grains, golden egg, and a hint of soy—this is the fastest comfort food on the planet.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cups day-old cooked rice cold, separated grains
• 2 large eggs beaten
• 2 tbsp neutral oil peanut or canola
• 1 small onion finely diced
• ½ cup frozen peas and carrots thawed
• 1 ½ tbsp light soy sauce
• ½ tsp sesame oil
• 2 green onions sliced (white & green parts separated)
• salt & white pepper to taste
• optional: chili flakes or sesame seeds for garnish

Equipment

• 1 wok or large non-stick skillet
• 1 wooden spoon or spatula
• 1 small bowl for beating eggs

Method

 

1. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and swirl to coat.
2. Pour in beaten eggs; scramble quickly until just set but still soft. Remove to a plate.
3. Add remaining oil. Stir-fry onion and white parts of green onion for 30 seconds.
4. Toss in cold rice; break up clumps and fry for 2 minutes until grains dance.
5. Return eggs to the pan; add peas, carrots, soy sauce, sesame oil. Stir-fry 2 minutes.
6. Taste; season with salt and white pepper. Finish with green onion tops.
7. Serve immediately in warm bowls. Sprinkle chili flakes or sesame seeds if desired.

Notes

Day-old rice works best because it’s drier. Fresh rice can be spread on a tray and refrigerated 30 min to dry out.

For extra protein, add shrimp or diced ham with the vegetables.

Make it vegan: swap eggs for scrambled tofu and use tamari instead of soy sauce.

I make this egg fried rice whenever the fridge looks sad and my stomach wants comfort. It takes ten minutes, one pan, and ingredients you probably have right now. The secret is day-old rice and a hot wok—everything else is optional.