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Egg Fried Rice

A fast, satisfying meal that turns leftover rice into something special. One of the most useful recipes to have in your back pocket.

VegetarianDairy-FreeNut-Free Main Dish
Prep: 5 min Cook: 10 min Total: 15 min Servings: 2–3 Difficulty: Easy

Allergens: Contains Eggs.

Ingredients

  • 3 cups cooked rice (leftover rice works best — cold rice fries better than fresh)
  • 3 eggs
  • 1 can (15 oz) peas or corn, drained (or a mix of both)
  • 1 medium onion, diced
  • 3 tablespoons vegetable oil

Optional Extras

  • Soy sauce (a little goes a long way)
  • Garlic powder
  • Salt and pepper
  • Any leftover cooked meat, diced small

Equipment

  • Large skillet or wide pot
  • Spatula or stirring spoon

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  2. Add the diced onion. Cook for 2–3 minutes until it starts to soften.
  3. Add the drained peas or corn. Stir and cook for about 1 minute.
  4. Push the vegetables to the sides of the skillet, making space in the center. Add the remaining 1 tablespoon of oil to the center.
  5. Crack the eggs into the center of the skillet. Stir them quickly with your spatula to scramble them. Cook for about 1 minute until the eggs are just set.
  6. Add the cooked rice to the skillet. Stir everything together, breaking up any clumps. Cook for 3–4 minutes, stirring frequently, until the rice is hot and starting to get slightly crispy in spots.
  7. Season with soy sauce, garlic powder, salt, or pepper if you have them. Stir once more and serve.

Notes

  • Why leftover rice? Freshly cooked rice has more moisture and tends to get mushy when fried. If making rice for this, cook it ahead and refrigerate for at least an hour.
  • Add protein: Dice any leftover cooked meat and add it in Step 6 with the rice. Canned chicken (drained) also works well.
  • Egg-free? Skip the eggs and add an extra can of beans for protein instead.
  • Gluten-friendly: This recipe uses no gluten-containing ingredients as written. If using soy sauce, check the label — tamari is a gluten-friendly alternative.