Egg Fried Rice
Egg Fried Rice is a quick and comforting dish made with fluffy rice, scrambled eggs, and simple seasonings. Light, savory, and endlessly customizable, this takeout-style favorite is perfect for using leftover rice and creating a satisfying meal in minutes.
Ingredients
- 3 cups cooked and cooled rice preferably day-old
- 3 large eggs
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic minced
- ½ cup green onions sliced
- 2 tablespoons soy sauce
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Optional add-ins: peas carrots, corn
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Crack eggs into skillet and scramble until just set. Remove and set aside.
- Add remaining oil to the skillet.
- Sauté garlic for 30 seconds until fragrant.
- Add rice and stir-fry for 3–4 minutes until heated through and slightly crispy.
- Stir in soy sauce, salt, and pepper.
- Return eggs to skillet and mix well.
- Add green onions and optional vegetables. Cook 1–2 minutes.
- Serve hot.
Notes
- Best rice: Cold, day-old rice prevents mushy texture.
- Flavor boost: Add a splash of sesame oil at the end.
- Protein options: Add shrimp, chicken, or tofu.
- Vegetarian friendly: Naturally meat-free.
- Storage: Refrigerate leftovers up to 3 days.