Egg Fried Rice is a quick and easy take-out copycat recipe that is ready in less than 20 minutes! This flavorful dish combines rice with a mix of onions, carrots, peas and scrambled eggs for a filling side that pairs well with any Asian entrée.
Egg Fried Rice is an affordable easy dish that can be served as as side or entrée. It’s a great way to use up leftover rice and add more sustenance to your meal. Serve it as a side to Glazed Teriyaki Chicken Thighs, General Tso Chicken, or Shrimp Stir Fry.
Egg Fried Rice
No more wasting rice! Every time you make too much rice and have leftover, toss it in a bag and freeze for later. When later comes, pop that rice out and use it in this yummy Egg Fried Rice!
Ingredients for Fried Rice:
- Oil– A mild cooking oil such as olive oil, vegetable, or canola oil is needed to cook the vegetables until tender.
- Eggs– This adds protein flavor and texture to the dish.
- Carrots– The smaller these are cut, the less time cooking time is needed. Carrots add flavor as well as color.
- Onion– Yellow or sweet onion works best in this dish. It’s necessary to cook the onion first before adding the other vegetables to ensure they cook long enough and are not crunchy.
- Peas– Froze peas work great in this dish and only need to cook until warmed through which is why they are not added until after the onion and carrot are mostly done.
- Garlic– This adds lots of flavor to this simple dish. As always, fresh minced garlic provides the best flavor. It only needs 30-60 seconds to cook. If cooked too long, it can burn and have a bitter flavor.
- Rice– The rice needs to be cold otherwise it will clump and mush together. Use leftover rice you’ve frozen, make it the night before, or which chill after cooking by spreading it out on a baking sheet and chilling in the freezer.
- Soy Sauce– For best flavor results, use good quality soy sauce like Kikkoman, Lee Kum Kee, or Kishibori Shoyu.
- Sesame Oil– This is a finishing oil that is used to add flavor to the dish.
- Green Onions– There are already onions in the dish so they’re not totally necessary but they do add more color as well as freshness.
How to make Fried Rice:
Time needed: 20 minutes
- Scramble Eggs
Heat 1/2 tablespoon oil in a non-stick skillet. Scramble eggs over medium heat and then remove from pan onto a plate.
- Sauté Vegetables
Add remaining 1 1/2 tablespoons oil to the skillet. Cook the onions 3 minutes. Add carrots cooking for 3 more minutes. Add the peas and sauté for another 2 minutes. Add the garlic and cook until fragrant (about 30 seconds).
- Combine
Add the rice, soy sauce, and scrambled eggs to the pan and saute and stir for 2-3 minutes until heated through. Remove from heat, drizzle on sesame oil, and stir until combined.
FAQs
Medium to long grain white rice works best. Short grain rice is more glutinous and sticky. I like to use Jasmine rice which is fluffy and doesn’t clump.
Use leftover chilled rice. When cold, the rice is firm and less likely to clump and get mushy.
Don’t have leftover rice? That’s okay! After cooking the rice and letting it sit and steam for 10 minutes before opening the pot, fluff it and spread it out onto a large rimmed pan or Tupperware (something that can fit in your freezer). Let it sit on the counter for 10 minutes and then pop it in the freezer for 20-30 minutes, giving it a stir halfway through.
Adapt! If you have less than 3 cups, you’ll want to add a little less soy sauce to the dish so add 2 tablespoons, taste, and add more if needed. If you have a little more rice you might find you need to add more soy sauce.
Yeah! They likely only need as long of cooking as fresh. If you can find a bag of mixed peas and carrots, that will cut down on prep and cook time.
TOOLS USED TO MAKE THIS VEGETABLE FRIED RICE:
- Knife Set– This set comes with all the knives you need and they are of great quality (going on 12 years in my home!).
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Non-Stick Skillet– This skillet comes with a lid and is PFOA free! I love the white color but it also comes in black.
LOOKING FOR MORE ASIAN RECIPES? CHECK OUT THESE:
- 15-Minute Vegetable Lo Mein
- 15-Minute Korean Ground Beef
- Wonton Soup
- Bang Bang Shrimp Pasta
- Crunchy Asian Broccoli Slaw
Egg Fried Rice
Ingredients
- 2 tablespoons oil
- 2 large eggs, beaten
- 1 cup carrots, diced
- 1 cup sweet onion, diced
- 3/4 cup frozen peas
- 3 cloves garlic, minced
- 3 cups cooked and chilled long grain white rice
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 green onions, chopped
Instructions
- Heat 1/2 tablespoon oil in a non-stick skillet. Scramble eggs over medium heat and then remove from pan onto a plate.
- Add remaining 1 1/2 tablespoons oil to the skillet. Cook the onions 3 minutes. Add carrots cooking for 3 more minutes. Add the peas and sauté for another 2 minutes. Add the garlic and cook until fragrant (about 30 seconds).
- Add the rice, soy sauce, and scrambled eggs to the pan and saute and stir for 2-3 minutes until heated through. Remove from heat, drizzle on sesame oil, and stir until combined.
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