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

1. 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.
2. Add the remaining oil and the frozen peas and carrots. Stir fry 2 minutes.
3. Add the cold rice, breaking up any clumps, and stir fry 3 to 4 minutes until the grains are hot and lightly toasted.
4. Stir in the soy sauce, garlic powder, and sesame oil.
5. Fold the scrambled eggs back in with the green onions and serve hot.

Tags: 15-Minute Meals, Budget Recipes

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• Chicken Stir Fry
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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.