So Easy Egg Fried Rice – Quick Asian Dinner Recipe

So Easy Egg Fried Rice

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So Easy Egg Fried Rice – Better Than Takeout in 15 Minutes!

If you’re craving homemade Asian-inspired meals, nothing beats the comfort and simplicity of egg fried rice. This easy fried rice recipe is perfect for beginners and busy families alike—made with leftover rice, scrambled eggs, and crisp vegetables.

To discover more comfort-food favorites, try this crowd-pleasing Strawberry Crunch Cheesecake or our irresistible Salted Caramel Chocolate Chip Cookies, both available at Brandi Recipes.

 Ingredients for So Easy Egg Fried Rice

Here’s what you’ll need to make the best fried rice:

  • 3 cups cooked cold rice (preferably day-old jasmine or basmati)

  • 2 tablespoons vegetable oil (or sesame oil)

  • 3 large eggs, lightly beaten

  • 2 garlic cloves, minced

  • 1 small onion, finely chopped

  • ½ cup diced carrots

  • ½ cup green peas (frozen or fresh)

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 teaspoon oyster sauce (optional for umami depth)

  • ½ teaspoon ground white pepper (or black pepper)

  • 1 teaspoon sesame oil (for finishing)

  • 2 green onions, chopped, for garnish

 How to Make Egg Fried Rice Step-by-Step (H2)

Step 1: Use Cold Leftover Rice

Cold rice is crucial for making restaurant-style fried rice without turning it soggy. Fresh rice tends to clump and become mushy in the pan.

Step 2: Scramble the Eggs First

Heat 1 tablespoon oil in a non-stick skillet or wok. Pour in the beaten eggs and scramble until just set. Remove from pan and set aside.

Step 3: Sauté the Aromatics

Add another tablespoon of oil. Sauté minced garlic and chopped onions over medium heat until fragrant.

Step 4: Cook the Vegetables

Add diced carrots and peas. Stir-fry until just tender—about 3–5 minutes. Don’t overcook; they should retain a light crunch.

Step 5: Add the Rice

Add the cold rice to the pan, breaking up any clumps. Toss well with the vegetables and cook for 3–5 minutes until heated and lightly crispy.

Step 6: Season and Combine

Add soy sauce, oyster sauce (if using), and white pepper. Toss everything thoroughly. Stir in the scrambled eggs and chopped green onions.

Step 7: Finish and Serve

Drizzle with sesame oil, mix gently, and serve hot.

 Pro Tips for Perfect Fried Rice (H2)

  • Always use cold rice (day-old is best).

  • Use a hot wok or skillet to get that authentic smoky “wok hei” flavor.

  • You can substitute soy sauce with coconut aminos for a healthier twist.

  • Add a teaspoon of sriracha or chili garlic sauce for a spicy kick.

 Variations You’ll Love (H2)

  • Chicken Fried Rice: Add shredded rotisserie chicken.

  • Shrimp Fried Rice: Sauté raw shrimp until pink before adding vegetables.

  • Vegetarian Fried Rice: Skip eggs and use tofu for protein.

  • Kimchi Fried Rice: Add ½ cup chopped kimchi for a Korean twist.

 Storage & Reheating Instructions (H2)

Refrigeration

  • Store leftovers in an airtight container for up to 3 days.

Freezing

  • Freeze portions in zip-top bags for up to 1 month.

Reheating

  • Reheat in a skillet with a splash of water or microwave on high for 2 minutes.

 Time & Yield (H2)

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: Serves 4 generous portions

 Tools You’ll Need (H2)

  • Large non-stick skillet or traditional wok

  • Heat-resistant spatula or spoon

  • Mixing bowls

  • Measuring spoons & cups

 Nutrition (Per Serving – Approximate)

  • Calories: 380

  • Protein: 12g

  • Carbs: 50g

  • Fat: 14g

  • Fiber: 3g

 Recommended Recipes (Internal Links)

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 Final Thoughts

This egg fried rice recipe is a true kitchen essential. It’s budget-friendly, endlessly customizable, and kid-approved. Serve it as a main or a side dish—it never fails. If you enjoyed this post, be sure to explore more recipes on brandirecipes.com for delicious inspiration every week.

So Easy Egg Fried Rice – Quick Asian Dinner Recipe

So Easy Egg Fried Rice

description: This easy egg fried rice recipe is quick, flavorful, and perfect for weeknight dinners. Uses leftover rice, eggs, peas, and carrots for a satisfying takeout-style dish. author: Brandi Recipes prepTime: PT5M cookTime: PT10M totalTime: PT15M recipeYield: 4 recipeCategory: Dinner recipeCuisine: Asian keywords: egg fried rice, leftover rice recipe, quick fried rice, easy Asian dinner, healthy rice dish
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Ingredients Method Notes

Ingredients
  

  • recipeIngredient:
  • - 3 cups cold cooked white rice preferably day-old
  • - 2 tablespoons vegetable oil or sesame oil
  • - 3 large eggs beaten
  • - ½ cup frozen peas
  • - ½ cup diced carrots
  • - 2 green onions sliced (white and green parts separated)
  • - 2 cloves garlic minced
  • - 2 tablespoons soy sauce
  • - 1 teaspoon oyster sauce optional
  • - ½ teaspoon white or black pepper
  • - Salt to taste

Method
 

  1. recipeInstructions:
  2. - Step 1: Prep all your ingredients — dice vegetables, slice green onions, and beat the eggs.
  3. - Step 2: In a large pan, heat 1 tbsp oil and lightly scramble the eggs. Remove and set aside.
  4. - Step 3: Add remaining oil and sauté garlic, carrots, and the white parts of green onions for 2–3 minutes.
  5. - Step 4: Increase heat, add the cold rice, and stir-fry 3–4 minutes until warmed through and slightly crispy.
  6. - Step 5: Add peas, scrambled eggs, soy sauce, oyster sauce, pepper, and salt. Mix well.
  7. - Step 6: Finish by garnishing with green onion tops. Serve hot.

Notes

nutrition:
calories: 320 kcal
fatContent: 12 g
saturatedFatContent: 2 g
carbohydrateContent: 42 g
proteinContent: 9 g
fiberContent: 3 g
sugarContent: 3 g
aggregateRating:
ratingValue: 5
ratingCount: 18