Lunch / Asian-inspired

Egg Fried Rice

Fast fried rice made with eggs, leftover rice, vegetables, and a simple soy-garlic sauce.

8 min prep 10 min cook 2 servings Easy
A bowl of egg fried rice with vegetables and chopsticks

Why this works

Fried rice lives and dies by two things: cold rice and high heat. Cold rice is drier, so it fries into separate grains instead of clumping, and a properly hot pan gives it that slightly smoky, just-off-the-wok finish.

The eggs are cooked first and returned at the end so they stay soft and distinct rather than coating the rice. Everything else — garlic, vegetables, soy sauce — is added in quick succession because fried rice moves fast once it starts.

Ingredients

Metric

  • 300 g cooked rice, chilled
  • 2 eggs
  • 120 g frozen peas and carrots
  • 2 spring onions, sliced
  • 1 garlic clove, minced
  • 1 tbsp soy sauce
  • 2 tsp neutral oil
  • 1 tsp sesame oil

US

  • 2 cups cooked rice, chilled
  • 2 eggs
  • 3/4 cup frozen peas and carrots
  • 2 scallions, sliced
  • 1 garlic clove, minced
  • 1 tbsp soy sauce
  • 2 tsp neutral oil
  • 1 tsp sesame oil

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Method

  1. Beat the eggs with a pinch of salt.
  2. Scramble the eggs in a hot pan, then move them to a plate.
  3. Cook garlic, peas, and carrots for 2 minutes.
  4. Add chilled rice and press it into the pan until hot.
  5. Return the eggs and stir in soy sauce and sesame oil.
  6. Finish with spring onions.

Cook's notes

  • Use rice that has been chilled overnight; freshly cooked rice is too wet and will turn mushy.
  • Break up any clumps of rice with your hands before it goes in the pan.
  • Get the pan hot before adding oil, and keep the ingredients moving once the rice is in.
  • Prep everything in advance — garlic, vegetables, sauce — because the cooking happens in a few minutes.
  • Add the soy sauce around the edge of the pan so it sizzles and seasons evenly.

What can go wrong

The rice turned mushy

The rice was too fresh or the pan was not hot enough. Use chilled rice and a very hot pan next time.

The rice stuck to the pan

Use more oil and make sure the pan is properly hot before the rice goes in.

It is bland

Add a little more soy sauce, a pinch of salt, and a final splash of sesame oil at the end.

Ways to change it

Add shrimp

Toss in cooked shrimp with the rice for a quick seafood version.

Kimchi fried rice

Stir in chopped kimchi and a little of its juice for a tangy, spicy twist.

Pineapple and cashew

Add pineapple chunks and toasted cashews for a sweet-savoury contrast.

Substitutions

Eggs

crumbled tofu, chickpea scramble

Soy sauce

tamari, coconut aminos

Spring onions

chives, finely diced onion

Storage and Reheating

  • Refrigerate for up to 3 days.
  • Reheat in a hot pan for the best texture.
  • Do not leave cooked rice at room temperature for more than 2 hours.

FAQ

Why use chilled rice?

Cold rice is drier, so it fries instead of turning soft and sticky.

Can I add chicken?

Yes. Add cooked chicken at the same time as the rice and heat it through.

Can I use freshly cooked rice?

You can if you spread it on a tray and chill it quickly in the fridge, but overnight rice gives the best texture.

What is the best rice for fried rice?

Long-grain rice such as jasmine or basmati works best because it stays separate. Short-grain rice is stickier.