Egg Fried Rice Delight (Printable)

Savory stir-fry with eggs, vibrant veggies, and leftover rice ready in minutes.

# What You'll Need:

→ Rice

01 - 2 cups cooked leftover rice (day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup thawed frozen peas
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium optional)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil (or neutral oil)

# How-To Steps:

01 - Dice vegetables, thaw peas, and beat eggs in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in thawed peas and half of the scallions; cook for 1 minute.
05 - Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over rice; toss thoroughly to combine.
07 - Return scrambled eggs to the pan. Stir-fry together for 1 minute, seasoning with ground pepper and salt as needed.
08 - Remove from heat, garnish with remaining scallions and serve immediately.

# Expert Suggestions:

01 -
  • It turns yesterday's rice into something so good you'll actually plan leftovers on purpose.
  • Takes less time than deciding what to order for delivery.
  • Tastes better when you make it yourself, and the kitchen smells incredible while you're cooking.
02 -
  • Cold rice is non-negotiable—warm rice will clump and turn mushy instead of staying separated and light.
  • Don't overcrowd the pan or cook at too low a temperature, because the whole point is that slight char and the edges getting a little crispy.
03 -
  • Don't wash your rice before cooking it the day before—the starch actually helps it stay separated when you fry it.
  • Sesame oil is expensive for a reason, so use the real stuff and never cook with it at high heat, only drizzle it at the end where you can taste it.
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