Egg Fried Rice
Equipment
Ingredients
- 2 cups day-old jasmine rice
- 2-3 eggs, beaten
- 2 scallions, chopped
- 2 tablespoons soy sauce
- Salt, to taste
- White pepper, to taste, see note 1
Instructions
- Heat a pan over medium heat, add oil, and cook the beaten eggs until just set.
- Add in day-old rice and break it apart, mixing well with the eggs.
- Push the rice to the side, add a little more oil, and lightly sauté the scallions before fully incorporating them.
- Stir in soy sauce, salt, and pepper, mixing until evenly coated.
- Serve hot, garnished with extra scallions if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why My Egg Fried rice is Fluffy, Savory, and Surprisingly Satisfying
This Egg Fried Rice is one of those dishes I keep coming back to. It’s quick, cozy, and infinitely customizable. The eggs cling to every grain of rice for a soft, fluffy texture, while soy sauce adds that deeply savory note and the scallions bring freshness. It’s so satisfying that I’ll sometimes make rice just to have leftovers for the next day.
Ingredients for Egg Fried Rice
You don’t need much to make great fried rice. This recipe uses pantry staples and turns them into something incredibly craveable. The key is starting with cold, day-old jasmine rice so it fries up light and fluffy without sticking together.
• 2 cups day-old jasmine rice
• 2–3 eggs, beaten
• 2 scallions, chopped
• 2 tablespoons soy sauce
• Salt and white pepper, to taste
If you only have black pepper, feel free to use it, it’ll just have a slightly bolder kick and visible specks in the rice.
How to Make Egg Fried Rice
Step-by-Step Instructions
Start by heating oil in a pan and scrambling the eggs just until they’re set. Add your cold rice and break it apart, mixing well so the egg coats each grain.
Push the rice to the side and lightly sauté the scallions in a bit more oil, then mix them into the rice. Season everything with soy sauce, a pinch of salt, and a shake of white pepper. Stir until evenly coated, then serve hot.
If you want to bulk it up, toss in frozen peas and carrots or any protein you’ve got lying around, spam, tofu, or leftover chicken work great.
Tips and Variations
• No day-old rice? Spread hot rice on a tray and chill it in the freezer for 30 minutes before frying
• Add a drizzle of sesame oil for a nutty finish
• Mix in frozen veggies or chopped greens during the last minute of cooking
• Swap scallions for shallots or onions for a slightly sweeter flavor
Frequently Asked Questions
Why use day-old rice for fried rice?
Day-old rice has a firmer texture and less moisture, which helps each grain stay separate and crisp up in the pan. Freshly cooked rice is too soft and sticky.
What’s the difference between white and black pepper in this recipe?
White pepper is more subtle and blends visually into the rice, keeping the dish looking clean. Black pepper adds a sharper bite and visible specks. Both work, it’s up to your preference.
Can I add protein to this?
Absolutely. Leftover meats like char siu, grilled chicken, or even scrambled tofu are great additions. Just chop and toss them in with the rice.
What kind of oil should I use?
A neutral oil like vegetable, canola, or avocado oil works best. You can finish with a touch of sesame oil for added flavor.
Can I make this ahead of time?
Yes, and it reheats really well. Just microwave it or stir-fry it quickly in a pan to bring it back to life.
You Might Also Like
Try my Char Siu Chicken for a sweet and savory protein that pairs perfectly with this fried rice.
Craving something buttery and spicy? My Chili Garlic Butter Noodles and Instant Carbonara Ramen hit all the right notes in just 15 minutes.
For another easy rice dish, check out Garlic Butter Fried Rice, it’s rich, aromatic, and packed with flavor.
