Easy Egg Fried Rice
Easy Egg Fried Rice is a super quick recipe made with long grain white rice, carrots, peas, onions and scrambled eggs with a light soy sauce glaze. Perfect for busy weeknights and even better than take-out.
Serve fried rice as a main dish or side dish to go with Sesame Chicken or Chicken Stir Fry or Garlic Shrimp. You might also enjoy this Shrimp Fried Rice for a quick supper.
Fried rice is literally one of the easiest things to make for lunch or dinner. Add whatever vegetables you have on hand and add any protein that you like. Leftover chicken, crispy bacon and shrimp are a few of our favorite add-ins.
Ingredients Needed
- Leftover Cooked Rice ~ We like long grain white rice like Ben’s Rice. Jasmine rice or brown rice work well too.
- Butter
- Eggs
- Carrots ~ Diced.
- Peas ~ Fresh or frozen.
- Green Onions ~ White and green parts, sliced and separated.
- Minced Garlic
- Light Soy Sauce
- Toasted Sesame Oil
- Kosher Salt
- Pepper
Step By Step Directions
Beat the eggs in a bowl.
Melt butter in a large skillet over medium heat.
Add eggs to the skillet and soft scramble the eggs.
Remove from the pan and set aside.
Add more butter to the skillet along with the diced carrots, white parts of the green onions, garlic and peas. Cook, stirring occasionally over medium heat until vegetables are softened.
Add the cooked rice to the skillet and mix to combine.
Next, add soy sauce and sesame oil, mixing well. Cook, stirring about every 2 minutes until rice just starts to crisp.
Stir in scrambled eggs and green onions. Taste and season with salt and pepper. Remove from heat.
Serve immediately.
Recipe Notes
Storage: Store leftover egg fried rice in an airtight container in the refrigerator up to 3 days.
Reheat: Add fried rice to a skillet with a little butter or oil and cook over medium heat, stirring often until heated through.
Fried rice is generally made with leftover rice from the day before. Using freshly made rice will result in a more mushy consistency. If you don’t have leftover rice, make a fresh batch. Spread it onto a rimmed baking sheet and pop it in the freezer for about 30 minutes. Let it sit at room temperature for about another hour to dry.
More Add-Ins: Pineapple chunks, zucchini and bell peppers.
Egg Fried Rice is so easy to make with leftover rice and any vegetables or proteins that you have on hand for a delicious entree or side dish.
Skip the take-out and make this Easy Egg Fried Rice for a quick and easy meal that everyone can agree on.
Easy Egg Fried Rice
Ingredients
- 3 cups leftover cooked rice we like long grain white rice, brown rice or jasmine rice are great substitutes4
- 1/4 cup butter divided
- 1 large carrot peeled and diced
- 1/2 cup peas fresh or frozen
- 3 green onions thinly sliced, green and white parts, separated
- 4 cloves minced garlic
- 3 tablespoons light soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt optional
- 1 teaspoon pepper optional
Instructions
- Beat the eggs in a bowl.
- Melt butter in a large skillet over medium heat.
- Add eggs to the skillet and soft scramble the eggs.
- Remove from the pan and set aside.
- Add more butter to the skillet along with the diced carrots, white parts of the green onions, garlic and peas. Cook, stirring occasionally over medium heat until vegetables are softened.
- Add the cooked rice to the skillet and mix to combine.
- Next, add soy sauce and sesame oil, mixing well. Cook, stirring about every 2 minutes until rice just starts to crisp.
- Stir in scrambled eggs. Taste and season with salt and pepper. Remove from heat.
- Garnish with green onion tops and serve immediately.