Egg fried rice is a simple dish that’s quick and easy. In this fried rice recipe scrambled eggs are combined with cooked rice and vegetables. This rice and egg dish is a great choice for weeknights because it comes together in less than 20 minutes and is full of flavor.
Fried rice is always a welcome meal at my house. I like to change it up, so it never gets boring. Ham fried rice is a family (and personal) favorite. It’s easy and a good way to use leftover ham. Chicken fried rice is a classic, and this bacon fried rice never disappoints.
If you need a good rice recipe, check out this post on how to cook white rice for step by step instructions for making the best rice. For fried rice I make it one day ahead and refrigerate it until ready to use.
Rice is a fantastic ingredient because it’s cheap and versatile. On its own it’s a wonderful side dish. Or you can transform it to make seasoned rice, chicken flavored rice, or arroz con pollo, just to name a few. Any way you cook it, rice is a pantry staple that’s full of potential!
Ingredients
- White rice – Long grain white rice or jasmine rice work well.
- Eggs – Scrambled eggs are the star of this dish. Use large eggs.
- Vegetables – We use frozen mixed vegetables because they hold their shape and they add color.
- Soy Sauce – Use low sodium soy sauce you can adjust the salt at the end if needed.
- Herbs and spices – Garlic, ginger powder, and green onions will add plenty of flavor to the fried rice. A small amount of salt is used to season the eggs before scrambling.
- Oil – Use a neutral oil or a light olive oil.
- See the recipe card for quantities and preparation.
Tips for making the best fried rice
- Use cold rice to make the best fried rice. The grains of rice should be separated and firm.
- Use vegetables that will stay firm when cooked. We use a combination of carrots, peas, green beans, and corn. It’s a popular frozen vegetable combo. I keep a few bags in the freezer and use them in soups and casseroles too. Like in this vegetable beef soup and creamy chicken and rice casserole.
- Have all the ingredients prepped before you start cooking because this recipe moves quickly.
- Use a large, deep skillet or wok so you have plenty of room to stir the ingredients.
- Go easy on the salt because the soy sauce (even low sodium) contains plenty already. Salt can be added to the finished dish if needed.
Instructions
Whisk the eggs and salt in a bowl until the yolks and whites are combined. Heat 1 teaspoon of oil in a large, deep skillet or wok over medium heat.
Pour the whisked eggs in the skillet. Cook them undisturbed for a few seconds until it starts to set.
Then, use a plastic or rubber spatula to turn and stir for about 3 minutes or until they are fully cooked.
Remove the skillet from the heat. Place the eggs on a plate and reserve for later. Wipe the skillet if there’s a lot of egg residue left in it.
Add the remaining teaspoon of oil to the skillet and place it back over medium heat. Add the garlic and ginger powder. Cook for 15-20 seconds while stirring constantly.
Add the white rice and vegetables. Cook for 3-4 minutes, while stirring, until the rice is hot and starts to steam. Then add the eggs and stir.
Start slowly adding the soy sauce while stirring. Add more (or less) soy sauce depending on how light or dark you like the rice.
Lower the heat to medium-low. Continue cooking and stirring until the liquid is absorbed, about 3-5 minutes.
Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover and cook for 3-5 minutes to let the flavors come together.
Garnish with green onions and serve with extra soy sauce on the side if desired.
Frequently asked questions
Long grain white rice, medium grain rice, and jasmine rice will work well. More important than the type of rice is that it is cooked so it is not sticky. Then refrigerate until completely cold.
Any vegetable that will hold up to cooking and stirring is a good choice. These mix-ins include carrots, peas, edamame, green beans (cut short), and corn.
Use cold, firm rice, and fry it until it is hot and steaming before adding the soy sauce.
Storing instructions
Store leftovers in an airtight container, in the refrigerator for up to 3 days. Reheat in a non-stick skillet or the microwave until hot. Warm leftovers to at least 165°F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Egg Fried Rice
Ingredients
- ¼ teaspoon Salt
- 2 teaspoons Oil divided (1 teaspoon to scramble the eggs and 1 teaspoon to make the fried rice) use a neutral oil or light olive oil (we use canola)
- 5 Large Eggs
- 1-2 Garlic Cloves finely minced
- ½ teaspoon Ginger Powder
- 4-5 cups Cold Cooked White Rice
- 1½ cup Frozen Vegetables cooked to the lowest recommended time on the package and drained well (use vegetables that will hold up to cooking and stirring – see note 2)
- 4-5 tablespoons Low-Sodium Soy Sauce plus extra for serving if desired
- 3 tablespoons Green Onion sliced – plus extra for garnish if desired
Instructions
- Whisk the eggs and salt in a bowl until the yolks and whites are combined.
- Heat 1 teaspoon of oil in a large, deep skillet or wok over medium heat.
- Pour the whisked eggs in the skillet. Cook them undisturbed for a few seconds until the bottom and sides start to set. Then, use a plastic or rubber spatula to turn and stir for about 3 minutes or until they are fully cooked.
- Remove the skillet from the heat. Place the eggs on a plate and reserve for later. Wipe the skillet if there’s a lot of egg residue left in it.
- Add the remaining teaspoon of oil to the skillet and place it back over medium heat. Add the garlic and ginger powder. Cook for 15-20 seconds while stirring constantly.
- Add the white rice and vegetables to the skillet and stir well to combine. Cook for 3-4 minutes until the rice is hot and starts to steam. Stir almost constantly and break up any clumps of rice.
- Add the scrambled eggs, stir well. Next, start to slowly add the soy sauce while stirring to coat the ingredients completely. Add more (or less) soy sauce depending on how light or dark you like the rice.
- Lower the heat to medium-low. Continue cooking and stirring until the liquid is absorbed, about 3-5 minutes.
- Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover and cook for 3-5 minutes to let the flavors come together.
- Garnish with green onions and serve with extra soy sauce on the side if desired.
Notes
- Use cold rice to make the best fried rice. The grains of rice should be separated and firm. Visit this post on how to cook white rice for step by step instructions for making the best rice.
- Use vegetables that will stay firm when cooked with the rice. Good choices include carrots, peas, green beans, edamame, and corn.
- Have all the ingredients prepped before you start cooking because this recipe moves quickly.
- Use a large, deep skillet or wok so you have plenty of room to stir the ingredients.
- Go easy on the salt because the soy sauce (even low sodium) contains plenty already. Salt can be added to the finished dish if needed.
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