Save to Pinterest The smell of garlic hitting hot oil always pulls me into the kitchen, no matter what I was doing. That sizzle and the aroma rising up mean something good is about to happen. Egg fried rice started as my way to use up leftover rice from takeout nights, but it became a weeknight hero I can count on.
Last Tuesday my roommate walked in mid-stir-fry and asked what smelled so incredible. She stood watching the rice hop in the wok, that rhythmical sound that makes stir-frying feel like cooking music. We ate standing up at the counter, too hungry to bother with plates, and she asked for the recipe before she finished her first bowl.
Ingredients
- 4 cups cold cooked white rice: Day-old rice is non-negotiable here. Fresh rice turns to mush, but cold rice from the fridge separates into individual grains that get perfectly crispy.
- 3 large eggs: Beat them lightly before cooking so they scramble into fluffy curds rather than one flat sheet.
- 2 tbsp vegetable oil divided: Splitting the oil keeps the eggs from absorbing too much while giving the rice enough to get those crispy edges.
- 1 cup frozen peas and carrots thawed: Thaw them first or they'll throw off the timing and make everything soggy.
- ½ cup scallions finely sliced: Use the white parts for cooking and save the green tops for a fresh pop of color at the end.
- ½ red bell pepper diced: Adds sweetness and crunch that balances the savory soy sauce.
- 3 tbsp soy sauce: Low sodium gives you control over the saltiness since some brands hit harder than others.
- 1 tsp toasted sesame oil: This is the finisher, not the cooking oil. A drizzle at the end adds that nutty depth.
- ½ tsp ground white pepper: White pepper blends into the rice visually while black pepper would stand out as specks.
- 1 clove garlic minced: Fresh garlic burns easily, so keep it moving once it hits the pan.
- 1 tsp fresh ginger grated optional: Even if you skip it sometimes, adding it when you have it makes such a difference.
Instructions
- Prep your eggs first:
- Beat the eggs with a pinch of salt in a small bowl until no streaks of white remain. This ensures even seasoning and helps them cook uniformly.
- Scramble the eggs separately:
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Pour in the eggs and let them set slightly before gently scrambling, then remove while still slightly soft. They'll finish cooking when added back later.
- Build your flavor base:
- Add the remaining oil to the hot pan. Toss in garlic, ginger if using, and the white parts of the scallions, stirring constantly for about 30 seconds until fragrant but not browned.
- Cook the vegetables:
- Add peas, carrots, and bell pepper to the pan. Stir-fry for 2 to 3 minutes until the vegetables are just tender but still retain some crunch.
- Get the rice going:
- Crank the heat to high and add the cold rice, breaking up any clumps with your spatula. Let it sit undisturbed for 30 seconds at a time to develop crispy edges before tossing. Continue for 2 to 3 minutes until the rice is heated through.
- Bring it all together:
- Return the scrambled eggs to the wok, breaking them into smaller pieces as you toss. Pour in the soy sauce, sesame oil, and white pepper, tossing everything until the rice is evenly coated and hot.
- Finish and serve:
- Scatter the reserved scallion greens over the top and serve immediately while the rice is still hot and slightly crispy at the edges.
Save to Pinterest 
Save to Pinterest My dad always said fried rice was just an excuse to clean out the fridge, and he was right. Some of the best versions I've made came from whatever vegetables were wilting in the crisper drawer.
Making It Your Own
Fried rice welcomes almost any addition you have on hand. I've thrown in frozen corn, leftover roasted vegetables, even diced cooked potatoes when that was all that was available.
Getting The Texture Right
The secret restaurant texture comes from letting the rice sit undisturbed against the hot pan for brief moments. Those crispy edges contrast perfectly with tender grains and make each bite interesting.
Serving Ideas
While this stands perfectly on its own as a quick meal, it also pairs beautifully with simple stir-fried vegetables or a clear soup. The key is serving it immediately while that crispy texture is at its peak.
- Chili paste or Sriracha on the table lets everyone adjust their own heat level
- A squeeze of fresh lime right before serving brightens everything up
- Extra scallions never hurt anyone, so keep them handy for garnish
Save to Pinterest 
Save to Pinterest Some recipes are meant for company, but fried rice is the kind of comfort food that makes an ordinary Tuesday feel like a small celebration.
Recipe FAQs
- → Why must I use cold, day-old rice?
Cold rice from the refrigerator has dried slightly, which prevents clumping during stir-frying. Freshly cooked rice contains too much moisture and becomes gummy or mushy. The slight dehydration from overnight chilling allows each grain to separate easily and develop a pleasing texture when cooked over high heat.
- → Can I use brown rice instead of white?
Absolutely. Brown rice works well and adds nutty flavor plus extra fiber. Ensure it's thoroughly cold and cooked until slightly al dente initially, as it may need additional time in the wok compared to white rice. The cooking time might extend by a minute or two to achieve the desired texture.
- → What vegetables can I add or substitute?
Frozen peas and carrots are traditional, but feel free to use whatever you have on hand. Diced onions, bean sprouts, corn, snap peas, or bok choy all work beautifully. For added protein, consider incorporating diced cooked chicken, shrimp, or tofu. The beauty of this dish lies in its versatility.
- → How do I prevent the eggs from overcooking?
Remove the eggs from the wok as soon as they're softly set—still slightly moist is perfect. They'll finish cooking when returned to the pan at the end. Overcooked eggs become rubbery and dry, diminishing the overall texture of your finished dish.
- → Is there a gluten-free option?
Simply substitute tamari or coconut aminos for the soy sauce. Both provide similar depth and umami flavor without gluten. Double-check all other ingredients, particularly pre-made sauces or condiments, to ensure they're certified gluten-free if needed for your dietary requirements.
- → Can I make this ahead of time?
This dish tastes best served immediately while the rice remains slightly crispy and the eggs are tender. However, you can prepare components in advance—chop vegetables, beat eggs, and measure sauces. The actual cooking happens so quickly that meal prep simply means having everything ready before you heat the wok.