Egg Fried Rice is a quick, satisfying way to turn leftover rice into a full meal or a versatile side, with tender grains of rice, soft scrambled egg, sweet onions, and peas and carrots all coated in savory soy sauce. It cooks in about 10 minutes once your ingredients are prepped, making it ideal for busy weeknights or using up cold rice from the fridge.
This version follows the classic “cook aromatics, add veg, scramble the eggs, then stir-fry with rice and soy sauce” pattern used in many simple egg fried rice recipes. Using day-old rice and finishing with optional sesame oil keeps the texture pleasantly chewy and the flavor restaurant-style.
Why you’ll love this egg fried rice
Egg Fried Rice is budget-friendly and built from pantry and freezer staples: leftover rice, frozen peas and carrots, onion, garlic, eggs, and soy sauce. That means you can make it almost anytime without a special grocery trip, and it pairs with everything from stir-fried veggies to pan-seared chicken or tofu.
Using day-old, cold rice gives you individual, separate grains instead of sticky clumps, which is what people look for in great fried rice. The eggs add protein and a silky richness, while soy sauce brings savory depth and a little color, and you can easily build on this base with extra vegetables or meats.
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