Egg Fried Rice
Recipe by
Bob the Baker
A quick and satisfying Chinese-style fried rice with fluffy scrambled eggs and crispy vegetables. Perfect for using up leftover rice and ready in just 15 minutes!
Prep Time
10 min
Cook Time
15 min
Servings
4
Ingredients
- ✓4 cups cooked rice (day-old, cold)
- ✓3 eggs (beaten)
- ✓3 tbsp vegetable oil
- ✓1 cup frozen peas and carrots
- ✓3 green onions (chopped)
- ✓3 cloves garlic (minced)
- ✓3 tbsp soy sauce
- ✓1 tbsp sesame oil
- ✓1/2 tsp white pepper
- ✓Salt to taste
- ✓Optional: 1 tsp oyster sauce
Instructions
- 1
Ensure rice is cold and grains are separated (day-old rice works best)
- 2
Heat 1 tbsp oil in a large wok or pan over high heat
- 3
Scramble the eggs until just cooked, then remove and set aside
- 4
Add remaining oil to the wok, stir-fry garlic for 30 seconds
- 5
Add peas and carrots, stir-fry for 2 minutes
- 6
Add the cold rice, breaking up any clumps
- 7
Stir-fry rice for 3-4 minutes until heated through and slightly crispy
- 8
Add soy sauce, sesame oil, and white pepper, mix well
- 9
Return scrambled eggs to the wok, breaking them into pieces
- 10
Add green onions and stir-fry for 1 minute
- 11
Season with salt and optional oyster sauce
- 12
Serve immediately while hot and crispy