I cook this fried rice recipe when the day runs long and the fridge looks shy. Warm rice meets soft egg and bright scallion. Soy brings depth and a clean savory note. Each bite feels cozy and quick. The pan stays hot and the rice stays lively. I learned a good trick from a tiny kitchen with one loud fan. Cold rice works best. Grains stay apart and they toast fast. A spoon of garlic wakes the pan and the room. The scent moves first and the hunger follows. I listen for that small crackle and I smile. We stir with easy moves. Egg sets and coats the rice. Peas and carrot give color and small pop. A touch of sesame oil rounds the edges. Black pepper lifts the finish. Serve it straight from the wok and eat while steam curls up. Simple steps make steady comfort. If you want heat add chili flakes. If you need more protein add chicken or shrimp. The base stays kind and the mood stays calm.
Table of Contents
- 1 Key Takeaways
- 2 Easy Egg Fried Rice Recipe
- 3 Ingredients for Egg Fried Rice
- 4 How to Make Egg Fried Rice
- 5 Tips for Making Egg Fried Rice
- 6 Making Egg Fried Rice Ahead of Time
- 7 Storing Leftover Egg Fried Rice
- 8 Try these rice recipes next
- 9 Egg Fried Rice
- 10 Nutrition
1 Key Takeaways
Camila here from Camila Cooks. This dish brings speed and comfort. Rice turns golden. Egg turns soft. Garlic lifts the whole bowl. A hot pan makes it sing. A cool fridge makes it easy.
You get a fried rice recipe that fits busy nights. Cold rice gives clean grains. Simple sauce gives balance. Scallion and pea give color and snap.
We cook with clear steps and a steady rhythm. No fuss gear. No long wait. The pot leaves the stove and the table smiles.
2 Easy Egg Fried Rice Recipe
I lean on this fried rice recipe when the day runs long. I say it twice since it matters. This fried rice recipe saves dinner and my mood. The wok gets hot. The rice hits the metal and crackles. Steam rises and the kitchen smells like takeout joy.
Egg slides in and sets soft. Soy brings depth and a clean savory edge. Sesame rounds the finish. I keep the moves small and quick. A classic fried rice recipe stays gentle and fast.
Friends ask for the method and I grin. The trick is cold rice and a patient toss. For flair I add scallion greens and a few peas. For a twist I test garlic fried rice and vegetable fried rice to keep things bright.
3 Ingredients for Egg Fried Rice
Cooked white rice chilled Day old rice gives dry grains that toast and stay separate which keeps each bite light and full.
Eggs beaten Soft curds coat the rice and add gentle richness that tastes like home.
Neutral oil A high smoke point keeps the pan ready for a steady sear without heavy flavor.
Garlic minced A small spoon wakes the wok and fills the room with a warm savory scent.
Peas and diced carrot Sweet notes and small pop bring color and balance to the bowl.
Scallions sliced Whites add bite. Greens add a fresh finish that lands bright.
Soy sauce or tamari Salt and depth come in one quick splash for even color and taste.
Sesame oil A few drops at the end give a nutty round edge that feels complete.
Ground pepper and salt A pinch lifts the flavor and brings the finish into focus.
4 How to Make Egg Fried Rice
step 1 Heat a wok over medium high. Let it grow hot so rice can toast and not steam.
step 2 Add a spoon of oil then pour in the eggs. Push with a spatula until just set then move to a plate.
step 3 Add the rest of the oil. Drop in garlic and the white parts of scallions. Stir until fragrant.
step 4 Add the cold rice. Press and toss. Break up clumps. Let edges turn a bit toasty.
step 5 Stir in peas and carrot. Cook until hot and lively.
step 6 Return the eggs. Break them into small bites and fold through the rice.
step 7 Sprinkle soy across the rice. Toss until color looks even and bright.
step 8 Finish with sesame oil and pepper. Taste and add salt as needed. Fold in scallion greens and serve.
5 Tips for Making Egg Fried Rice
Use cold rice for a quick fried rice recipe that keeps each grain firm. Spread fresh rice on a tray and chill if you cooked it today.
Give the pan room. A small crowd leads to steam. Work in batches if the wok feels packed. The goal is toast not mush.
Stir with short strokes. Let the rice sit for a few seconds between moves. The surface browns and the flavor deepens.
6 Making Egg Fried Rice Ahead of Time
Cook the rice a day ahead for the best texture. This classic fried rice dish loves a cool start and a hot finish.
Prep the vegetables and keep them in small boxes. Beat the eggs and hold them covered. When dinner calls you can move fast.
Mix the sauce in a tiny jar. Soy plus a drop of sesame waits on the side. When the wok heats the pour lands even and clean.
7 Storing Leftover Egg Fried Rice
Let the rice cool then pack it in a tight container. Store in the fridge for up to three days. Warm in a hot pan with a splash of water.
For the freezer pack flat bags for quick thaw. Reheat in a skillet so the grains perk back up. Add a touch of soy for life.
Leftovers turn into a new meal. Try easy weeknight fried rice with a handful of cooked chicken or shrimp the next day.
8 Try these rice recipes next
9 Egg Fried Rice
Best Weeknight Fried Rice Recipe with Eggs and Garlic
Ingredients
- 3 cups cooked white rice chilled
- 3 large eggs beaten with a pinch of salt
- 3 tablespoons neutral oil divided
- 3 cloves garlic minced
- 1 cup mixed peas and diced carrot thawed
- 4 scallions thinly sliced whites and greens divided
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 0.25 teaspoon ground white or black pepper
- Salt to taste
Instructions
- Set a large wok or skillet over medium high heat and let it get hot.
- Add 1 tablespoon oil. Pour in the beaten eggs. Push with a spatula until just set then slide to a plate.
- Add the rest of the oil. Add garlic and the white parts of the scallions. Stir until fragrant.
- Add the cold rice. Press and toss until the grains separate and edges turn a bit toasty.
- Add peas and carrot. Stir until hot.
- Return the eggs to the pan and break them into small bites.
- Sprinkle soy sauce over the rice. Toss until the color looks even.
- Add sesame oil and pepper. Taste and add salt if needed.
- Turn off the heat. Fold in the green parts of the scallions. Serve right away.
10 Nutrition
One cup serving gives about three hundred twenty calories. Carbs sit near forty five grams. Protein lands near nine grams. Fat stays near eleven grams. Sodium sits near six hundred forty milligrams. Fiber gives two grams. Values shift with swaps like brown rice or extra egg.
This recipe grew in my small kitchen and wears my voice with calm pride. For more homestyle notes and more bowls that feel like a hug visit Camila Cooks. I hope your table feels warm and your wok stays brave.
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