Egg Fried Rice

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.

Course Main Course

Cuisine Asian

Keyword fried rice, rice recipes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 412kcal

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

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.

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.