# Egg Fried Rice

The best use for leftover rice: fluffy grains scrambled with egg, peas, and carrots in a savory soy sesame sauce.

- **Time:** 15 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 4 cups cooked day old rice

- 4 large eggs, beaten

- 3 tbsp soy sauce

- 2 tbsp vegetable oil, divided

- 1 cup frozen peas and carrots

- 3 green onions, sliced

- 1 tbsp sesame oil

- 1 tsp garlic powder

## Instructions

- Heat 1 tbsp of the vegetable oil in a large skillet or wok over high heat. Scramble the eggs until just set, about 1 minute, then remove to a plate.

- Add the remaining oil and the frozen peas and carrots. Stir fry 2 minutes.

- Add the cold rice, breaking up any clumps, and stir fry 3 to 4 minutes until the grains are hot and lightly toasted.

- Stir in the soy sauce, garlic powder, and sesame oil.

- Fold the scrambled eggs back in with the green onions and serve hot.

**Tags:** [15-Minute Meals](/recipes/#15-minute), [Budget Recipes](/recipes/#budget)

## More recipes to try

- [15-Minute Garlic Butter Pasta](/15-minute-garlic-butter-pasta/)
- [Chicken Stir Fry](/chicken-stir-fry/)
- [Tuna Salad Wrap](/tuna-salad-wrap/)

## Frequently asked questions

### How long does it take to make Egg Fried Rice?

Egg Fried Rice takes about 15 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Egg Fried Rice?

Yes. Cook Egg Fried Rice as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Egg Fried Rice?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.