Chinese-American
Egg Fried Rice
Cold cooked rice hits a hot skillet with egg, peas, and soy until the grains are separate and the egg is fully set. It is a cheap dinner that depends on leftover rice, not fresh.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cold rice fries. Fresh rice clumps and steams.
- A hot pan and a little oil keep the grains separate.
- The egg is scrambled until it is fully set, then broken into the rice.
- Peas and green onion make it a meal without another protein.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Break up the cold rice with wet fingers so there are no hard clumps. If the rice is frozen, thaw it in the refrigerator first.
- 2
Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Pour in the eggs and salt and scramble until they are fully set, with no liquid egg left. Slide the eggs onto a plate and chop them roughly.
- 3
Add the remaining oil to the skillet. When it is hot, add the peas and cook 1 minute. Add the garlic and the white parts of the green onion and stir 30 seconds.
- 4
Add the rice and press it into the pan. Let it sit 30 seconds so a few grains toast, then toss. Repeat once or twice.
- 5
Stir in the soy sauce, sesame oil, and pepper. Toss until the rice is evenly colored and hot.
- 6
Return the eggs and the green onion tops. Toss just to combine and serve.
Pro tips
- Day-old rice from the fridge is the right texture. If you must use fresh rice, spread it on a tray and chill it uncovered for at least an hour.
- If the oil smokes, turn the heat off and let the pan cool slightly before you continue. You want a hot pan, not burning oil.
- Do not drown the rice in soy. Two tablespoons is enough for four cups.
Easy substitutions
- Peas
- Frozen mixed vegetables, 1 cup.
- White rice
- Cold cooked brown rice. It may need a splash of water to soften.
- Soy sauce
- Tamari, same amount.
Storage and reheating
Storage
Refrigerate in a covered container for up to 3 days.
Reheating
Warm in a skillet over medium heat with a teaspoon of oil, breaking up clumps, until the rice is hot throughout.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 364
- Protein
- 12 g
- Carbs
- 52 g
- Fat
- 12 g
- Fiber
- 3 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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