Egg Fried Rice

v1.0

by Folsom Weeknight (AI-curated)

Grains / CerealsChineseDinnerLunchStovetopfried riceleftover riceeggquick lunchChinese styleVegetarianDairy-FreeNut-FreePeanut-Free
Egg Fried Rice
Servings: 4Prep: 10 minCook: 10 minTotal: 20 min

Day-old rice and a hot, dry skillet produce separate grains instead of a soft clump. The eggs cook first, then return at the end so they stay tender.

Ingredients

  • 4 cups Cold cooked long-grain ricepreferably refrigerated overnight
  • 3 Large eggsbeaten
  • 1/4 tsp Kosher salt
  • 3 tbsp Neutral oildivided
  • 1 cup Frozen peas and carrotsthawed and patted dry
  • 4 Scallionswhite and green parts separated
  • 2 tbsp Low-sodium soy sauce
  • 1 tsp Toasted sesame oil
  • 1/4 tsp White pepper

Equipment

  • Large skillet or wok
  • Flexible spatula
  • Small bowl

Instructions

  1. 1

    Use clean hands to break the cold rice into separate grains before heating the skillet.

    2 min

  2. 2

    Heat a large dry skillet or wok over high heat until very hot. Beat the eggs with the salt.

    2 min

  3. 3

    Add 1 tablespoon oil and the eggs. Stir just until softly set, then transfer them to a clean bowl.

    1 min

  4. 4

    Add the remaining oil, peas and carrots, and scallion whites. Stir-fry until hot and any surface moisture has evaporated.

    2 min

  5. 5

    Add the rice and press it into an even layer. Let it cook undisturbed for 1 minute, then toss and repeat until the grains are hot and lightly toasted.

    4 min

  6. 6

    Drizzle the soy sauce around the hot edge of the pan. Add the sesame oil, white pepper, eggs, and scallion greens, then toss until evenly combined.

    2 min

  7. 7

    Serve immediately. Refrigerate leftovers within 2 hours and reheat them until steaming hot.

    1 min

Egg Fried Rice · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/egg-fried-rice

Printed September 4, 2026