Egg Fried Rice
The best use for yesterday's rice. Cold rice fries up into separate, slightly crispy grains, which is what makes it taste like takeout. Fifteen minutes, one pan.
Quick facts
15 min(5 prep, 10 cook)
2 servings
- Vegetarian
- Dairy-free
Contains: Egg, Soy, Wheat, Sesame
Get it all out
Tick things off as they hit the counter.
- 3 cups cooked white rice, cold, from the day before
- 2 large eggs
- 2 tbsp neutral oil, like canola
- 2 cloves garlic, minced
- ½ cup frozen peas
- 3 scallions, thinly sliced
To season
- 1½–2 tbsp soy sauce
- salt, to taste
- 1 tsp toasted sesame oiloptional
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- 1
Crack the eggs into a bowl, add a pinch of salt and beat with a fork until no streaks of white remain.
- 2 large eggs
- salt
- 2
Break up the cold rice with your fingers until no clumps are left.
- 3 cups cooked white rice
- At the stove
- 3
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Pour in the eggs and stir until they're set with no runny bits, about 1 minute. Move them to a plate.
- 2 tbsp neutral oil
- 2 large eggs
Timer: 1 min
- 4
Add the other 1 tbsp of oil and the garlic to the skillet. Stir until fragrant, about 30 seconds.
- 2 tbsp neutral oil
- 2 cloves garlic
- 5
Add the rice and peas and spread them out in an even layer. Cook without stirring for 2 minutes, then stir and cook until the rice is hot and a little crispy, 3 to 4 minutes more.
- 3 cups cooked white rice
- ½ cup frozen peas
Timer: 2 min
- 6
Stir in the soy sauce, the eggs and most of the scallions. Taste and add salt if it needs it. Turn off the heat, drizzle with the sesame oil and top with the rest of the scallions.
- 1½–2 tbsp soy sauce
- 2 large eggs
- 3 scallions
- salt
- 1 tsp toasted sesame oil