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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.

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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.

Egg Fried Rice in a bowl on a black plate.

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 for egg fried rice.

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
Skillet of fried rice.

Step By Step Directions

Collage: scrambling eggs, melted butter in a skillet,cooking eggs.

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.

Fried Rice Collage: cooking vegetables in a skillet, adding rice.

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.

Collage making fried rice with scrambled eggs.

Stir in scrambled eggs and green onions. Taste and season with salt and pepper. Remove from heat.

Skillet of fried rice.

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.

Egg fried rice in a bowl on a black platter.

Skip the take-out and make this Easy Egg Fried Rice for a quick and easy meal that everyone can agree on.

Yield: 4 Servings

Easy Egg Fried Rice

Bowl of fried rice with carrots, peas, eggs.

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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 cups leftover cooked rice (we like long grain white rice, brown rice or jasmine rice are great substitutes)4
  • 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

  1. Beat the eggs in a bowl.
  2. Melt butter in a large skillet over medium heat.
  3. Add eggs to the skillet and soft scramble the eggs.
  4. Remove from the pan and set aside.
  5. 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.
  6. Add the cooked rice to the skillet and mix to combine.
  7. Next, add soy sauce and sesame oil, mixing well. Cook, stirring about every 2 minutes until rice just starts to crisp.
  8. Stir in scrambled eggs. Taste and season with salt and pepper. Remove from heat.
  9. Garnish with green onion tops and serve immediately.

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.

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 143Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 1075mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 3g

Nutritional calculations are estimated and may not be accurate.

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