Ingredients
3 cups cooked white rice (preferably day-old, cold)
2 tablespoons vegetable or canola oil
1 cup frozen peas and carrots, thawed
1 onion, chopped
1 tablespoon minced garlic (about 3 cloves)
2 eggs, slightly beaten
3 tablespoons soy sauce
Ground black pepper, to taste
These ingredients mirror many stripped-down egg fried rice recipes that use cold cooked rice, neutral oil, eggs, peas, carrots, onion, garlic, and soy sauce as the core. Day-old rice is especially important because it is drier and firmer, which prevents the dish from becoming mushy during high-heat stir-frying.
Step-by-step instructions
To start, heat the oil in a large skillet or wok over medium-high heat. Neutral oils like vegetable or canola are commonly used in fried rice because they tolerate high heat without burning or adding strong flavor. You want the pan hot enough that the ingredients sizzle as they hit the surface, which helps develop flavor without steaming.
Add the chopped onion and sauté for about 2–3 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds or so, just until fragrant; many fried rice recipes emphasize not browning the garlic too much, as it can become bitter quickly.
Next, add the peas and carrots and cook for 2–3 minutes, stirring occasionally, until heated through and tender. Peas and carrots are classic fried rice vegetables because they add sweetness, color, and a bit of texture without requiring long cooking.
Push the vegetables to one side of the pan, creating space on the other side. Pour the slightly beaten eggs into the empty side and scramble them gently, stirring until just cooked through and set into soft curds. Once the eggs are cooked, mix them into the vegetables so they are evenly distributed.
Add the cold rice to the pan, breaking up any clumps with your spatula or spoon. Stir-fry everything together for 3–5 minutes, tossing often so the rice heats through and picks up a little bit of color and a lightly toasted aroma. Many fried rice recipes note that this stir-fry step is where the rice dries and firms slightly, giving the final dish a better texture.
Pour the soy sauce evenly over the rice and sprinkle with black pepper, then toss thoroughly so all the grains are coated and the vegetables and egg are evenly mixed. Taste and adjust the seasoning: you can add a bit more soy sauce if needed, or a pinch of salt if your soy sauce is very low-sodium. Serve the egg fried rice hot, either as a main dish or alongside your favorite Asian-inspired mains.
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