Egg Fried Rice Classic (Printable)

Fluffy scrambled eggs, cold rice, and crisp vegetables tossed in savory soy sauce. A quick, satisfying Asian-inspired stir-fry.

# What You Need:

→ Rice & Eggs

01 - 4 cups cold cooked white rice (preferably day-old)
02 - 3 large eggs
03 - 2 tbsp 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 tbsp soy sauce (low sodium, if preferred)
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated (optional)

# Directions:

01 - In a small bowl, beat the eggs with a pinch of salt.
02 - Heat 1 tablespoon 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 oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and bell pepper. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Increase heat to high. Add the cold rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them 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 Suggestions:

01 -
  • The combination of fluffy eggs and crispy rice creates contrasting textures that make each bite more satisfying than the last.
  • Its endlessly customizable with whatever vegetables are hiding in your crisper drawer, making it perfect for those nights when you think theres nothing to eat.
02 -
  • Never use freshly cooked rice or youll end up with a sticky, gluey mess instead of those perfect separate grains.
  • The key to restaurant-quality fried rice is cooking in batches if your wok isnt large enough, as overcrowding causes steaming rather than frying.
03 -
  • Break up cold rice with wet hands before adding it to the wok to ensure no stubborn clumps survive the cooking process.
  • Keep your spatula or wooden spoon moving constantly once the rice goes in to create that perfect mixture of soft and slightly crispy grains.
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