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Hey there! Ever found yourself staring into an empty fridge, craving something warm, homey, and quick? You’re not alone—sometimes life moves at turbo speed, and dinner needs to happen five minutes ago.
You know what? A couple of cold rice grains and two lonely eggs can feel like a promise of comfort waiting to happen. With a few stir-and-sizzle moves, you’re minutes away from a colorful, flavorful bowl that feels both familiar and exciting.
Why You’ll Love It
There’s something almost nostalgic about fried rice. It’s the dish you order when you want takeout, only this time you’re the chef—no delivery fees, and you control every ingredient. The sweet pop of peas, the tender bite of carrot, those silky egg ribbons… it’s like a mini celebration in every spoonful.
Let’s not forget the aroma. Hot onion and garlic hitting a slick of oil on the skillet—if smells could talk, this one would whisper, “Dinner’s ready.” And the beauty is in its flexibility: toss in leftover chicken, shrimp, or even tofu cubes. In my kitchen, I sometimes add a handful of kimchi for that tangy twist, or a few chopped scallions when spring’s in full swing.
Beyond taste, it’s a confidence booster. Master one simple formula—rice, eggs, seasoning—and you’ve got a foundation for a dozen new meals. It’s a low-stress way to get creative without feeling overwhelmed.
Timing and Servings
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Serves: 2–3 hungry eaters (or one if you’re extra ravenous)
Ingredients
• 3 cups cooked jasmine rice (cold or day-old works best)
• 1 tablespoon vegetable oil (or any neutral oil)
• ¼ large Vidalia or sweet onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 eggs, lightly beaten
• ½ teaspoon sesame oil
• 3 tablespoons soy sauce (low-sodium if preferred)
• Green onions, thinly sliced (for garnish)
Directions
1. Heat your wok or large skillet over medium-high heat. When you see a faint shimmer on the oil’s surface, you’re good to go—this is the moment flavor gets locked in.
2. Toss in the chopped onion, stirring constantly for around 2 minutes. You want those edges just tipping gold. Add garlic and give it another 30 seconds; that signature aroma should hit you right in the nostrils.
3. Throw in peas and carrots. Break up any ice chunks and stir for about 1–2 minutes until they’re warmed through. Side note: if you’re using fresh veggies—say bell pepper strips or chopped broccoli—toss those in here too.
4. Crank the heat to high. Add cold rice, spreading it out so more grains touch the pan. Let it sit undisturbed for 20–30 seconds; you’ll see tiny brown bits form at the bottom—hello, texture. Flip and stir, aiming for even toasting across every bite.
5. Make a well in the center by pushing rice to the edges. Pour in beaten eggs. Let them sit for a moment—then gently scramble until they’re nearly set but still glossy.
6. Fold those silky egg ribbons back into the rice, making sure every grain gets a touch of creamy goodness.
7. Drizzle soy sauce around the pan, then add sesame oil. Give it one final toss—imagine you’re conducting a tiny orchestra of flavors. If you have a dash of chili flakes or a splash of oyster sauce, now’s the time to add.
8. Remove from heat, transfer to bowls, and top with sliced green onions. If you’re feeling fancy, a sprinkle of toasted sesame seeds or a few cilantro leaves adds a fresh note.
Variations
• Swap frozen peas and carrots for fresh sugar snap peas and thin carrot ribbons in spring.
• Add diced cooked ham, rotisserie chicken, or shrimp for a protein boost.
• Stir in a teaspoon of fresh grated ginger along with garlic for a warm, zesty kick.
• Toss in leftover kale or baby spinach just before serving for a green twist.
• Finish with a few drops of chili oil or sriracha if you like it fiery.
Storage & Reheating Tips
Leftovers are not just okay—they’re often even better the next day. Let the rice cool to room temperature, then pop it in an airtight container for up to 3 days.
To reheat on the stove: use a splash of oil or soy sauce in a hot skillet, break up any clumps, and stir until steaming hot. If the microwave is your jam, cover the bowl loosely—this keeps the rice from drying out or getting gummy.
FAQs
**Can I use freshly cooked rice?** Fresh rice tends to be moister, which can make your dish sticky. If that’s all you have, spread it on a tray, cool it in the fridge for 20–30 minutes, then cook as directed.
**What if I don’t have sesame oil?** No sweat—skip it and add an extra teaspoon of soy sauce or finish with a small knob of butter for richness.
**Is it okay to add raw meat directly?** It’s safer to cook proteins separately. Thinly slice chicken or shrimp, sear them in the pan first, then set aside. Follow the steps and return the meat at the end.
**How do I make this gluten-free?** Swap soy sauce for tamari or coconut aminos—everything else stays the same.
Conclusion
There you have it—a no-nonsense, crowd-pleasing meal that comes together in a flash and feels like a warm hug in a bowl. Whether you’re feeding a family, pre-planning lunches, or just treating yourself after a long day, this egg fried rice ticks all the boxes. Give it a whirl tonight—you might just find yourself making it on repeat.
EGG FRIED RICE RECIPE
Ingredients
- 3 cups cooked jasmine rice leftover or cold rice works best
- 1 tablespoon vegetable oil
- 1/4 large Vidalia onion chopped
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 eggs
- 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- Green onion for garnish
Instructions
Prepare Rice:
- Cook jasmine rice according to package directions. If using leftover rice, ensure it's cold for better results.
Sauté Vegetables:
- In a large skillet or wok, heat vegetable oil over medium heat.
- Add chopped onion and minced garlic. Cook until onions are soft (about 2-3 minutes), stirring occasionally to prevent burning.
Add Peas and Carrots:
- Add frozen peas and carrots to the skillet. Cook until partially thawed, about 1-2 minutes. Adjust the time if using fresh vegetables.
Incorporate Cooked Rice:
- Increase the heat to medium-high and add the cooked rice to the skillet.
- Cook for an additional 2-3 minutes until the rice is hot and begins to brown.
Create Space for Eggs:
- Reduce the heat and push the rice to the sides of the pan, creating a well in the middle for the eggs.
Scramble Eggs:
- Crack the eggs into the well and scramble them in the center of the pan.
Combine Eggs with Rice:
- Once the eggs are cooked, stir them into the rice, ensuring an even distribution.
Prepare Sauce:
- In a small bowl, mix soy sauce and sesame oil together.
Final Coating:
- Pour the sauce over the rice and stir until the rice is evenly coated.
Garnish and Serve:
- Garnish with chopped green onions and serve your delicious homemade egg fried rice.