Egg Fried Rice
Golden rice studded with scrambled eggs, peas, and scallions—a quick, satisfying vegetarian meal that transforms leftover rice into restaurant-quality comfort food.
- Total time
- 20 min
- Servings
- 2
- Calories
- 412
- Protein
- 12g
Ingredients
- 3 large Eggs
- 2 cups Cooked rice (preferably cold from the refrigerator)
- ¾ cup Frozen peas
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 3 whole Scallions
- ½ teaspoon Sesame oil
Instructions
- 1
Crack the 3 eggs into a small bowl and whisk them with a fork, stirring briskly until the yolks and whites blend into a uniform light yellow color with no streaks.
- 2
Slice the 3 scallions crosswise—first cut the dark green tops into thin rings about 1/4 inch wide and set aside for garnish; then slice the white and light green parts into 1/4-inch rings.
- 3
If the 2 cups of rice is clumpy or wet, break it apart with your fingers or the back of a wooden spoon until each grain is separate and loose—this prevents mushy fried rice.
- 4
Pour 1 tablespoon of vegetable oil into a 12-inch skillet and set the heat to medium-high; wait about 90 seconds until the oil shimmers and slides quickly across the pan when you tilt it.
- 5
Pour the beaten eggs into the hot oil and let them sit undisturbed for 5 seconds, then stir constantly with a wooden spoon, breaking the eggs into small curds as they cook, until no wet liquid remains—about 2 minutes.
- 6
Slide the cooked eggs onto a clean plate and set aside.
- 7
Add the remaining 2 tablespoons of vegetable oil to the same skillet over medium-high heat and wait about 60 seconds until it shimmers.
- 8
Add the 2 cups of loose rice to the hot oil and stir constantly with a wooden spoon, breaking up clumps and coating every grain, for about 3 minutes until the rice is heated through and begins to look drier.
- 9
Add the 0.75 cup of frozen peas to the rice and stir for 1 minute to warm them through.
- 10
Pour the 3 tablespoons of soy sauce around the edges of the rice and stir constantly for 30 seconds, coating all the rice evenly with the sauce.
- 11
Return the cooked eggs to the skillet and stir gently with a wooden spoon for 30 seconds to mix them evenly throughout the rice without breaking them into tiny pieces.
- 12
Drizzle the 0.5 teaspoon of sesame oil over the rice and stir once to combine.
- 13
Divide the fried rice between 2 bowls, mounding it in the center of each bowl.
- 14
Scatter the reserved dark green scallion rings evenly over the top of each serving.
Tools you’ll need
- 12-inch skillet or wok
- Small bowl
- Fork
- Wooden spoon
- Cutting board
- Chef's knife
- Small plate
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