Easy Egg Fried Rice Recipe

Egg fried rice in a gray bowl with chopsticks laid on the edge.

5 from 1 vote

Easy Egg Fried Rice Recipe

This Easy Egg Fried Rice Recipe is perfect for repurposing leftover rice from last night's dinner! With just a handful of ingredients, you can have a delicious side dish, ready in only 20 minutes, that tastes just like takeout—if not better!

Course Side Dish

Cuisine Chinese

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 374kcal

Author Ashley Amundsen

Ingredients

4 cups cooked jasmine or long-grain rice day-old, or spread on a plate for 10 minutes if fresh
1 tablespoon cornstarch
3 tablespoon butter
1 cup frozen peas and carrots
½ cup white onion diced
1 teaspoon minced garlic
3 eggs
2 tablespoon soy sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon granulated sugar

US Customary - Metric

Instructions

In a large bowl, toss the rice with the cornstarch.
In a large skillet or wok, melt the butter over medium heat. Add the diced onion and cook until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the frozen peas and carrots, cooking until thawed. Push everything to one side of the pan.
Crack the eggs into the empty space in the pan. Scramble them until fully cooked, then mix them with the vegetables.
Stir in the rice and sauté for 2-3 minutes, breaking up any clumps.
Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined. Adjust seasoning with salt, pepper, and a dash of sugar to taste.
Serve hot and enjoy!

Notes

Use Day-Old Rice: For the best texture, use chilled, day-old rice. Fresh rice should be dried out on a plate or tray for 10-15 minutes before cooking.
Customize: Feel free to add in your favorite proteins (chicken, ham, pork, etc.) and veggies to make the fried rice your own.
Adjust Sauce: You can modify the amount of soy sauce, oyster sauce, and sesame oil added for your preferred flavor preference.
High Heat: Cook on high for crispy, fried rice.
Storage: Store leftovers in the fridge for up to 4 days; reheat on the stovetop.

Nutrition