This quick Easy Egg Fried Rice features the essential “cold rice” technique to ensure every grain stays distinct and fluffy. This classic takeout staple is reimagined for the home kitchen, ideal for a fast, protein-packed lunch. Ready in 15 minutes with a perfect balance of salty, umami flavors.
Ingredients
Instructions
Step 1
Use your fingers or a spatula to break up any large clumps of the chilled rice so the grains are separate before starting.
Step 2
Heat 1 tbsp of vegetable oil in a large wok or non-stick skillet over medium-high heat. Scramble eggs for 1 minute until just set; remove and set aside.
Step 3
Add the remaining 1 tbsp of oil to the same pan. Sauté the minced garlic and frozen peas/carrots for 2 minutes until fragrant and tender.
Step 4
Turn the heat to high. Add the rice and toss constantly for 3 minutes, pressing it against the pan to create a slight “toast” on the grains.
Step 5
Pour the soy sauce, sesame oil, and white pepper over the rice. Stir-fry for another 2 minutes until the rice is evenly colored.
Step 6
Fold the cooked eggs back into the rice along with half of the green onions. Toss for 30 seconds to incorporate.
Step 7
Remove from heat and garnish with the remaining green onions before serving.