Fried Rice

Name: Fried Rice with Eggs and Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups cooked white rice, preferably day-old and chilled; 2 large eggs, lightly beaten; 2½ tablespoons neutral oil (such as avocado oil), divided; 1 small white onion, diced; 1 medium carrot, finely diced; ½ cup frozen peas; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 4 scallions, white and light green parts chopped, dark green tops sliced for garnish; 3 tablespoons soy sauce or tamari; 1½ tablespoons toasted sesame oil, divided; 1 tablespoon rice vinegar; Sea salt to taste

This fried rice transforms day-old rice into a restaurant-quality dish in 15 minutes by stir-frying with eggs, diced vegetables, garlic, and soy sauce. The key is using chilled rice to prevent clumping and cooking over high heat for separated, tender grains.

🌍Chinese 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️15-minute

Total

15 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Love And Lemons

Ingredients

3 cups cooked white rice, preferably day-old and chilled
2 large eggs, lightly beaten
2½ tablespoons neutral oil (such as avocado oil), divided
1 small white onion, diced
1 medium carrot, finely diced
½ cup frozen peas
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 scallions, white and light green parts chopped, dark green tops sliced for garnish
3 tablespoons soy sauce or tamari
1½ tablespoons toasted sesame oil, divided
1 tablespoon rice vinegar
Sea salt to taste

13 Ingredients

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Instructions

1
Heat ½ teaspoon oil in a large nonstick skillet over medium heat. Add the beaten eggs and cook for about 1 minute, stirring often, to scramble them. Remove from pan and set aside.
2
Return the pan to medium heat and add 1 tablespoon of oil. Add the onion, carrots, and peas and cook until softened, 3 to 5 minutes.
3
Add another tablespoon of oil to the pan and stir in the garlic, ginger, and white and light green parts of the scallions. Cook for 30 seconds until fragrant.
4
Add the rice to the pan with the soy sauce and 1 tablespoon of toasted sesame oil. Stir to coat, then press into an even layer at the bottom of the pan.
5
Cook, stirring only occasionally, until the rice is heated through and lightly crisp, 3 to 5 minutes. If necessary, increase heat to medium-high to help the rice get crispy.
6
Add the remaining ½ tablespoon sesame oil, rice vinegar, and scrambled eggs. Stir to combine.
7
Season to taste with salt if needed. Garnish with the dark green scallion tops and serve immediately.

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Tips & Notes

Pro tips

Cook the scrambled eggs first and set aside, then return them at the end to avoid overcooking and keep them light and fluffy.
Break up rice clumps with the back of a spatula or wooden spoon against the hot wok to achieve separated, individual grains.
Keep all ingredients prepped and within reach before you start cooking—fried rice cooks quickly over high heat.
Add soy sauce and sesame oil in the final minute; taste and adjust seasoning to your preference, as soy sauce intensity varies by brand.

Substitutions

Neutral oil → sesame oil (use only 1½ tablespoons to avoid overpowering the dish; it burns easily)
Frozen peas → corn, green beans, or broccoli florets (adjust cook time slightly if using larger pieces)
Scallions → chives or fresh cilantro (add as fresh garnish at the end)
White onion → yellow or red onion (red adds slight sweetness and color)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium-high heat with a splash of water, stirring frequently.

Common Questions

Can I use fresh rice instead of day-old?

Fresh warm rice will clump and become mushy. If necessary, spread cooked rice on a sheet pan, chill it for at least 2 hours, then break up any clumps before using.

What oil is best for fried rice?

Neutral oils with high smoke points work best—avocado oil, vegetable oil, or peanut oil. Avoid olive oil and sesame oil for cooking; use sesame oil as a finishing drizzle for flavor.

Can I add meat to this recipe?

Yes. Add diced cooked chicken, shrimp, or ham (about 1 cup) after scrambling the eggs, then proceed with the vegetables.

How do I store leftover fried rice?

Keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat with a splash of water, stirring frequently, until warmed through.