Egg Fried Rice Flavorful (Print Version)

Fluffy eggs, crisp vegetables, and seasoned rice come together in this speedy and tasty dish.

# What You'll Need:

→ Rice

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

→ Eggs

02 - 2 large eggs

→ Vegetables

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

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (use low-sodium if preferred)
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 other neutral oil)

# How to Make It:

01 - Dice carrots and bell pepper, thaw peas, chop scallions, 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 vegetable 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 cooked rice to the pan, breaking apart any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice mixture; toss to combine thoroughly.
07 - Return scrambled eggs to the pan and stir-fry everything together for 1 minute. Season with ground pepper and salt as needed.
08 - Remove from heat, garnish with remaining scallions, and serve hot.

# Expert Tips:

01 -
  • It comes together faster than delivery arrives, perfect for those nights when hunger hits unexpectedly.
  • Your leftover rice finally has a purpose beyond reheating in the microwave.
  • You get to feel like you're cooking something fancy when it's genuinely this simple.
02 -
  • Cold, day-old rice is essential—it won't turn into mushy clumps the way fresh or warm rice will, which I discovered after one disappointing batch taught me a valuable lesson.
  • High heat is your friend here; the wok needs to be hot enough that ingredients sizzle loudly when they hit it, which creates that signature fried rice flavor through quick cooking.
03 -
  • If your rice is stubbornly clumpy after sitting in the fridge, break it up gently with your fingers before cooking—it'll separate faster in the pan.
  • Taste constantly as you cook and adjust seasoning; soy sauce brands vary wildly in saltiness, so what works for one bottle might oversalt the next.
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