Egg Fried Rice – Quick 15-Minute Meal
Quick fried rice with scrambled eggs, vegetables, soy sauce, and sesame oil.
Egg Fried Rice – Quick 15-Minute Meal
Quick fried rice with scrambled eggs, vegetables, soy sauce, and sesame oil.
Nutrition Per Serving
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Ingredients
- 400 g (cold, day-old best) Cooked rice
- 3 Eggs
- 1 cup Frozen peas & carrots
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves minced Garlic
- 2 sliced Green onions
Instructions
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1
Prepare ingredients
Use 400g of cold, day-old rice (freshly cooked rice is too moist and will turn mushy). Mince 2 garlic cloves, slice 2 green onions, and beat 3 eggs in a bowl. Have all ingredients within arm's reach — stir-frying moves fast.
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2
Scramble the eggs
Heat 1 tbsp oil in a large wok or pan over high heat. Pour in the beaten eggs and scramble quickly for 30-45 seconds until just set but still slightly soft. Transfer to a plate and break into small pieces.
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3
Stir-fry vegetables
Add another splash of oil to the same pan. Add garlic and stir-fry for 15 seconds. Add frozen peas and carrots and cook 2-3 minutes until heated through and slightly charred on the edges.
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4
Add the rice
Add cold rice to the pan, breaking up any clumps with your spatula. Stir-fry on high heat for 3-4 minutes, pressing the rice against the hot pan to get slightly crispy, charred bits. This is where the "wok hei" flavor comes from.
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5
Season and combine
Push rice to one side, drizzle 2 tbsp soy sauce into the empty space so it sizzles and reduces slightly before mixing in. Add 1 tsp sesame oil and return the scrambled eggs. Toss everything together. Top with sliced green onions.
Notes
- • Cook on the highest heat possible — this creates the smoky "wok hei" flavor.
- • Don't overcrowd the pan. Cook in two batches if needed.
- • Add soy sauce to the hot pan, not on top of the rice, for deeper flavor.
- • Sesame oil goes in at the end — it burns at high heat if added too early.
- • Day-old rice from the fridge is perfect. Cook extra rice at dinner specifically for next-day fried rice.
Quick Egg Fried Rice
Egg fried rice is the ultimate 15-minute meal — fast, affordable, and endlessly customizable. This recipe transforms leftover rice into something special with just eggs, basic vegetables, and the right technique. The secret isn't fancy ingredients; it's high heat and cold rice.
Leftover Rice, New Life
Egg fried rice is the perfect solution for leftover rice. Instead of reheating plain rice in the microwave, spend 10 extra minutes and transform it into a complete, flavorful meal.
Variations
Feel free to change up this recipe and make it your own:
- Kimchi fried rice: Add 1 cup chopped kimchi with the vegetables. The fermented tang is addictive.
- Shrimp fried rice: Add 200g peeled shrimp. Cook before the eggs and set aside.
- Pineapple fried rice: Add diced pineapple, cashews, and curry powder for a Thai-inspired version.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in a hot pan (not microwave) to restore the fried texture. Add a tiny splash of water when reheating to prevent drying.
Frequently Asked Questions
Why must I use cold rice?
Cold, day-old rice has less surface moisture. Freshly cooked rice is too wet and steams instead of frying, creating a mushy texture. The dry surface of cold rice crisps up in the hot pan, giving you distinct, separate grains.
How many calories are in egg fried rice?
About 420 calories per serving with 18g protein, 52g carbs, and 14g fat. It's a satisfying, balanced meal. Add more vegetables or protein to boost nutrition without many extra calories.
Can I use brown rice?
Yes. Brown rice works well and adds more fiber. The texture will be slightly chewier, which many people prefer. Still use cold, day-old rice for the best results.
What protein can I add?
Diced chicken, shrimp, tofu, or leftover pork all work great. Cook the protein first, remove, and add back with the eggs at the end.
How do I get restaurant-style fried rice at home?
Three secrets: (1) use cold day-old rice, (2) cook on the highest heat your stove can produce, (3) don't overcrowd the pan. A wok works best but a large skillet is fine.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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