Savory Peanut Butter Fried Rice with Eggs and Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (using cooked, chilled rice)

Quick Ingredients

• 4 cups cold cooked jasmine or long-grain rice
• 3 tbsp neutral oil (vegetable, canola, or peanut), divided
• 3 large eggs, lightly beaten
• 1 cup frozen peas, thawed
• 4–5 scallions, whites and greens separated
• 3 cloves garlic, minced
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp toasted sesame oil
• 1–2 tsp sriracha or chili-garlic sauce
• 3–5 tbsp warm water (to thin sauce and drizzle)
• Salt and black pepper, to taste
• Optional: 1/4 cup roasted peanuts, chopped; lime wedges; chili oil

Do This

• 1) Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha, then thin with warm water until smooth. Reserve 3 tbsp, thinning further for a drizzle.
• 2) Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Scramble eggs just until set, then transfer to a plate.
• 3) Add remaining 2 tbsp oil, scallion whites, and garlic. Stir-fry 30–60 seconds until fragrant.
• 4) Add cold rice, breaking up clumps. Cook 3–4 minutes, pressing into the pan so some grains get lightly crisp.
• 5) Stir in peas and most of the peanut sauce. Toss until rice is evenly coated and hot.
• 6) Return eggs and half the scallion greens to the pan. Toss, taste, and adjust seasoning with more soy, salt, or chili.
• 7) Serve hot, topped with remaining scallions, chopped peanuts, and the spicy soy–peanut drizzle.

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Why You’ll Love This Recipe

• All the comfort of fried rice with a rich, savory peanut twist and a touch of gentle heat.
• Uses simple pantry staples and freezer peas, making it weeknight-friendly and budget-conscious.
• A complete one-pan meal with protein, veggies, and carbs in every bite.
• Highly customizable: add leftover chicken, tofu, or extra vegetables without changing the core recipe.

Grocery List

• Produce: Scallions (green onions), garlic, optional fresh ginger, optional lime
• Dairy: None (eggs, but no dairy; easily made dairy-free)
• Pantry: Cooked rice, creamy peanut butter, low-sodium soy sauce, rice vinegar, honey or brown sugar, toasted sesame oil, neutral cooking oil, sriracha or chili-garlic sauce, frozen peas, roasted peanuts (optional), salt, black pepper

Full Ingredients

For the Peanut Sauce and Drizzle

• 1/3 cup (80 g) creamy peanut butter
• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) honey or packed light brown sugar
• 1 tbsp (15 ml) toasted sesame oil
• 1–2 tsp sriracha or chili-garlic sauce, to taste
• 3–5 tbsp (45–75 ml) warm water, divided (to thin the sauce and drizzle)

For the Fried Rice

• 4 cups (about 600 g) cold cooked jasmine or long-grain white rice, preferably day-old
• 3 tbsp (45 ml) neutral oil (vegetable, canola, or peanut), divided
• 3 large eggs
• 1/4 tsp fine salt (for the eggs)
• 3 cloves garlic, minced
• 4–5 scallions, whites and greens separated and thinly sliced
• 1 cup (140 g) frozen peas, thawed under warm water and drained
• Freshly ground black pepper, to taste
• Additional soy sauce, to taste (if needed at the end)

Optional Toppings and Garnishes

• 1/4 cup (30 g) roasted peanuts, roughly chopped
• Extra sriracha or chili oil, for added heat
• Lime wedges, for squeezing over the top
• Extra sliced scallion greens
• Toasted sesame seeds

Step-by-Step Instructions

Step 1: Start with cold, cooked rice

If you have leftover rice, you are already ahead. Spread 4 cups of cooked rice on a tray or large plate and refrigerate until completely cold, at least 2 hours and up to 2 days. Cold, slightly dried-out rice fries up fluffy and separate instead of turning mushy.

If you need to cook rice just for this recipe, cook about 1 1/3 cups (250 g) dry jasmine or long-grain rice according to package directions, then spread it out on a baking sheet and chill it quickly in the refrigerator or freezer until cool and no longer steamy before proceeding.

Step 2: Whisk the savory peanut sauce and drizzle

In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, and sriracha. Whisk until thick and mostly smooth. Add 3 tbsp warm water and whisk vigorously until the sauce becomes glossy and pourable, with the consistency of heavy cream.

Scoop out about 3 tbsp of this sauce into a small bowl. Thin this reserved portion with 1–2 more tbsp warm water until it is easily drizzleable, like a slightly thick salad dressing. This will be your finishing soy–peanut drizzle. Set both bowls aside near the stove.

Step 3: Prep and scramble the eggs

Crack the eggs into a small bowl, add 1/4 tsp salt, and beat with a fork until the yolks and whites are fully combined. Heat a large nonstick skillet or wok over medium-high heat. When hot, add 1 tbsp of the neutral oil and swirl to coat the surface.

Pour in the beaten eggs. Let them sit for 5–10 seconds until they just start to set around the edges, then gently push and fold with a spatula to create soft curds. Cook only until just set but still tender, 45–60 seconds total. Transfer the scrambled eggs to a plate and set aside. They will finish cooking when added back to the hot rice later.

Step 4: Stir-fry the aromatics

Return the pan to medium-high heat and add the remaining 2 tbsp neutral oil. When the oil is shimmering, add the sliced scallion whites and the minced garlic. Stir-fry for 30–60 seconds, just until fragrant and starting to soften. Do not let the garlic brown; if it starts to color quickly, reduce the heat slightly.

If you want extra depth, you can also add 1–2 tsp finely grated fresh ginger at this stage and cook it with the garlic and scallions for another 20–30 seconds.

Step 5: Fry the rice until hot and a bit crisp

Add the cold rice to the pan, breaking up large clumps with your hands as it goes in. Use a spatula to gently press the rice into the hot surface, spreading it out into an even layer. Let it cook, mostly undisturbed, for 1–2 minutes so the bottom can sizzle and develop light golden, toasty spots.

Stir and flip the rice, then press it down again. Repeat this process for another 2–3 minutes, until all the rice is piping hot and you see a mix of fluffy and lightly crisped grains. Season with a few grinds of black pepper.

Step 6: Add peas and coat the rice in peanut sauce

Add the thawed, drained peas to the pan and toss to combine with the rice. Cook for about 1 minute, just until the peas are bright green and heated through.

Pour the larger bowl of peanut sauce (the thicker one) around the edges of the hot pan, letting it sizzle briefly before stirring it through the rice. Toss repeatedly until every grain is lightly coated and the color is a warm, golden peanut-brown. If the rice looks dry or the sauce seems too thick, splash in 1–2 tbsp water or a drizzle of soy sauce and keep stir-frying until everything is glossy and evenly mixed.

Step 7: Fold in the eggs, finish with scallions, and serve

Return the scrambled eggs to the pan, breaking them into bite-sized pieces with your spatula. Add about half of the sliced scallion greens. Gently fold everything together for 1–2 minutes, allowing the flavors to meld. Taste and adjust seasoning: add a bit more soy sauce for saltiness, extra sriracha or chili oil for heat, or a squeeze of lime for brightness.

Spoon the peanut-butter fried rice into warm bowls or onto plates. Drizzle each serving generously with the reserved, thinned soy–peanut drizzle. Finish with the remaining scallion greens and a sprinkle of chopped roasted peanuts, sesame seeds, or another dash of chili oil if you like. Serve immediately while steaming hot.

Pro Tips

• Use day-old rice: Freshly cooked rice holds more moisture and tends to clump. Chilling it (ideally overnight) dries it slightly, giving you separate, chewy grains that fry beautifully.
• Thin the peanut sauce gradually: Warm water loosens peanut butter quickly. Add just enough water to reach a silky, pourable consistency, then thin a small portion further for an easy drizzle.
• High heat, quick cooking: A hot pan prevents sticking and helps the rice get that lightly toasted flavor. Keep the rice moving, but also allow brief moments of contact with the pan for a bit of crispness.
• Do not overcook the eggs: Pull the eggs off the heat as soon as they are just set. They will reheat in the rice and stay soft instead of rubbery.
• Adjust spice for your crowd: Start with 1 tsp sriracha if you prefer mild heat. You can always add extra chili oil or hot sauce at the table.

Variations

• Protein-packed version: Stir-fry 1–2 cups of diced cooked chicken, shrimp, or firm tofu right after the aromatics, before adding the rice. Let it lightly brown, then continue with the recipe.
• Extra-veggie fried rice: Add up to 1 1/2 cups of finely diced carrots, red bell pepper, or shredded cabbage when you sauté the scallion whites and garlic. Cook until crisp-tender before adding rice.
• Crunchy peanut topping: Toss chopped roasted peanuts with a pinch of chili flakes and a drizzle of sesame oil, then scatter over each serving for extra texture and flavor.

Storage & Make-Ahead

Store leftover peanut-butter fried rice in an airtight container in the refrigerator for up to 3 days. Let it cool to room temperature before sealing the container. Reheat in a skillet over medium heat with a small splash of water or a teaspoon of oil, stirring often until hot. You can also microwave individual portions, covered, in 45–60 second bursts, stirring in between. The soy–peanut drizzle can be refrigerated in a small jar for up to 5 days; thin with a teaspoon of warm water if it thickens too much.

For easy weeknights, cook and chill the rice up to 2 days ahead and chop the scallions and garlic in advance. Keep the aromatics in a sealed container in the refrigerator. When ready to cook, you will only need about 15 minutes to get dinner on the table.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including drizzle but not optional toppings): about 540 calories; 18 g protein; 63 g carbohydrates; 24 g fat; 4 g saturated fat; 5 g fiber; 9 g sugar; 950 mg sodium. Actual values will vary based on the specific brands of ingredients, the type of rice used, and how much extra soy sauce or chili you add.