Egg Fried Rice Classic (Printable)

A timeless stir-fry with fluffy scrambled eggs, leftover rice, vibrant vegetables, and savory soy sauce in just 20 minutes.

# 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

# Directions:

01 - Whisk eggs with a pinch of salt in a small bowl until uniformly combined.
02 - Heat 1 tablespoon oil in a large wok over medium-high heat. Pour in beaten eggs and scramble gently until just set but still moist. Transfer to a plate and set aside.
03 - Add remaining oil to the wok. Sauté garlic, ginger, and white scallion parts for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add peas, carrots, and bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
05 - Increase heat to high. Add cold rice, breaking up clumps with a spatula. Stir-fry for 2–3 minutes until rice is thoroughly heated and beginning to crisp at edges.
06 - Return scrambled eggs to the wok, breaking into bite-sized pieces. Pour in soy sauce, sesame oil, and white pepper. Toss everything together until evenly coated and steaming hot.
07 - Remove from heat and scatter reserved scallion greens over the top. Serve immediately while hot.

# Expert Advice:

01 -
  • The magical transformation that happens when cold rice meets hot wok creates these delightful crispy bits that youll find yourself picking out of the pan before serving.
  • Its your perfect back-pocket recipe for those evenings when the fridge looks empty but your stomach is growling loudly enough for the neighbors to hear.
02 -
  • Never try making this with freshly cooked rice, a mistake I made during my first attempt that resulted in a gluey mass that still makes my husband tease me years later.
  • Breaking up cold rice with your fingers before it hits the pan saves frustrating moments of trying to smash clumps with a spatula while other ingredients overcook.
03 -
  • For restaurant-quality fried rice, crank your heat higher than feels comfortable, as that initial sizzle when rice hits scorching oil creates the elusive wok hei flavor that distinguishes great fried rice from merely good.
  • Break the cooking process into stages rather than tossing everything in together, allowing each ingredient to contribute its best qualities without getting lost in the crowd.
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