Classic Egg Fried Rice With Soy Sauce and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 4 cups (600 g) cooked day-old jasmine rice, chilled
• 4 large eggs
• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 3 tbsp (45 ml) neutral oil (canola, avocado, grapeseed), divided
• 1 cup (150 g) frozen peas and carrots
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp white pepper (or black pepper)

Do This

• 1) Whisk eggs with 1/4 tsp salt; set aside.
• 2) Heat a wok or large skillet on medium-high (about 400°F/205°C surface temp) for 2 minutes.
• 3) Scramble eggs in 1 tbsp oil; remove to a plate.
• 4) Add 2 tbsp oil; stir-fry garlic and white scallion parts for 15 seconds.
• 5) Add peas/carrots 2 minutes, then rice 3 minutes, breaking up clumps.
• 6) Add soy sauce, pepper, eggs; toss 1 minute. Finish with sesame oil and green scallion tops.

---

Why You’ll Love This Recipe

• Perfect use for leftover rice: fluffy, separated grains with classic fried-rice texture.
• Fast and satisfying: a full meal in about 20 minutes, using simple staples.
• Comforting, flexible flavors: savory soy sauce, tender egg, and sweet peas and carrots.
• One-pan cooking: minimal mess, maximum reward.

Grocery List

• Produce: scallions (4), garlic (2 cloves)
• Dairy: large eggs (4)
• Pantry: jasmine rice (or any long-grain rice), low-sodium soy sauce, toasted sesame oil, neutral oil (canola/avocado/grapeseed), kosher salt, white pepper (or black pepper)
• Frozen: peas and carrots blend (1 cup / 150 g)

Full Ingredients

For the Rice Base

• Cooked rice: 4 cups (600 g) cooked jasmine rice, chilled (best if cooked the day before)
• Neutral oil: 3 tbsp (45 ml) total, divided (canola, avocado, or grapeseed)

For the Eggs

• Eggs: 4 large
• Kosher salt: 1/2 tsp total, divided (start with 1/4 tsp for the eggs)

Vegetables and Aromatics

• Frozen peas and carrots: 1 cup (150 g)
• Scallions: 4, thinly sliced (separate white/light-green parts from dark-green tops)
• Garlic: 2 cloves, minced

Seasoning

• Low-sodium soy sauce: 3 tbsp (45 ml)
• Toasted sesame oil: 1 tbsp (15 ml)
• White pepper: 1/4 tsp (or substitute black pepper)

Step-by-Step Instructions

Step 1: Prep your rice so it fries (not steams)

Make sure your rice is cold and a bit dry. If it’s clumped, break it apart with clean hands or a fork. Cold, day-old rice fries up into separate grains instead of turning mushy.

If you only have fresh rice: spread 4 cups (600 g) cooked rice on a baking sheet and refrigerate uncovered for 30 minutes (or until cool) to dry the surface a little. This isn’t quite as ideal as day-old rice, but it works.

Step 2: Whisk and season the eggs

Crack 4 large eggs into a bowl. Add 1/4 tsp kosher salt and whisk for 20–30 seconds until the whites and yolks are fully blended. Set near the stove so you can move quickly once the pan is hot.

Step 3: Preheat the pan for real fried-rice texture

Set a wok or a large 12-inch skillet over medium-high heat for 2 minutes. You’re aiming for a hot pan (approximately 400°F/205°C surface temperature) so the rice toasts lightly instead of absorbing oil and going soft.

Step 4: Scramble the eggs and remove them

Add 1 tbsp (15 ml) neutral oil to the hot pan. Pour in the eggs and scramble gently for 45–60 seconds, until they’re just set but still tender. Transfer the eggs to a plate immediately. (They’ll finish cooking later when you toss everything together.)

Step 5: Stir-fry aromatics and vegetables

Return the pan to medium-high heat. Add the remaining 2 tbsp (30 ml) neutral oil. Add the minced garlic and the white/light-green scallion parts. Stir constantly for 15 seconds so the garlic becomes fragrant without browning.

Add 1 cup (150 g) frozen peas and carrots. Stir-fry for 2 minutes, until hot and bright in color.

Step 6: Fry the rice until hot and separated

Add the chilled rice to the pan. Use a spatula to press and spread it out, breaking up any remaining clumps. Stir-fry for 3 minutes, tossing and pressing occasionally, until the rice is heated through and looks a little drier and more distinct.

Step 7: Season, add eggs back, and finish with sesame oil

Drizzle 3 tbsp (45 ml) low-sodium soy sauce around the edges of the pan (this helps it sizzle and distribute quickly). Add the scrambled eggs back in, plus 1/4 tsp white pepper and the remaining 1/4 tsp kosher salt (adjust to taste depending on your soy sauce).

Toss and stir-fry for 1 minute, until everything is evenly coated and the eggs are broken into bite-size pieces.

Turn off the heat. Drizzle in 1 tbsp (15 ml) toasted sesame oil and add the dark-green scallion tops. Toss for 10–15 seconds and serve hot.

Pro Tips

• Cold rice is the secret. Warm rice releases steam and moisture, which can make fried rice gummy. Chill it thoroughly for the best texture.
• Use a big pan and keep the heat up. Crowding lowers the temperature and makes the rice steam. A wok or wide skillet works best.
• Drizzle soy sauce around the rim of the pan. It hits the hot surface first, sizzles, and perfumes the dish instead of soaking one spot.
• Scramble eggs first, then add back. This keeps the eggs tender and gives you visible curds throughout the rice.
• Taste before adding extra salt. Soy sauce varies a lot in saltiness; start with the amounts listed, then adjust.

Variations

• Chicken egg fried rice: Add 1 cup (150 g) cooked, diced chicken (rotisserie works great) when you add the rice, and toss until warmed through.
• Spicy version: Add 1–2 tsp chili crisp or 1/2 tsp crushed red pepper when you add the soy sauce; finish with a few extra scallions.
• More veggie-forward: Add 1 cup (100 g) shredded cabbage or 1 diced bell pepper. Stir-fry for 2–3 minutes before adding the rice.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 4 days.

Reheat: For best texture, reheat in a skillet over medium-high heat with 1–2 tsp oil for 3–5 minutes until steaming hot (at least 165°F/74°C in the center). Microwave reheating works too, but the rice will be softer.

Make-ahead tip: Cook the rice up to 2 days in advance and chill it. You can also slice the scallions and mince the garlic up to 24 hours ahead for faster cooking.

Nutrition (per serving)

Approximate, based on 4 servings: 390 calories, 12 g protein, 11 g fat, 60 g carbohydrates, 3 g fiber, 6 g sugar, 850 mg sodium.