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A flavorful and versatile egg fried rice recipe that uses day-old rice, soft scrambled eggs, and mixed vegetables, seasoned with soy sauce and sesame oil. Ready in about 25 minutes, perfect for weeknight dinners or using up leftovers.

  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 cups cooked rice (day-old works best)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onion
  • 1/2 cup chopped green onions
  • 1/2 cup mixed vegetables (peas, carrots, corn)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger (optional)

Instructions

  1. If using fresh rice, spread hot cooked rice on a baking sheet and refrigerate about 20–30 minutes to dry; otherwise use cold day‑old rice.
  2. Chop the onion, green onions, and any other vegetables; mince garlic and ginger; crack eggs into a bowl and whisk until smooth.
  3. Heat a large wok or heavy skillet over medium-high to high heat until hot.
  4. Add 1 tablespoon vegetable oil and swirl to coat the pan.
  5. Pour in the beaten eggs, let sit a few seconds until they begin to set, then gently stir to form soft, fluffy curds; cook until just set and moist.
  6. Transfer the scrambled eggs to a plate and set aside.
  7. Add the remaining 1 tablespoon vegetable oil to the same pan.
  8. Add the diced onions and stir-fry about 1 minute until aromatic.
  9. Add the minced garlic and ginger and stir constantly to prevent burning.
  10. Add the mixed vegetables and cook about 2 minutes, stirring occasionally until softened.
  11. Add the cold cooked rice to the pan and use a spatula to break up any lumps so the grains stay separate.
  12. Stir to combine the rice with the vegetables and onions.
  13. Let the rice cook for a couple of minutes, stirring occasionally to develop a slight crunchy crust on the bottom.
  14. Drizzle soy sauce and sesame oil over the rice and stir well to coat evenly.
  15. Sprinkle salt and black pepper, taste, and adjust seasoning as needed.
  16. Fold the scrambled eggs back into the rice, breaking them up so they distribute evenly.
  17. Stir in the chopped green onions.
  18. Remove the pan from heat once everything is heated through and evenly combined.

Notes

Use day-old rice for best texture; if using fresh rice, dry it in the fridge for 20-30 minutes before cooking., Keep heat high and stir constantly to achieve restaurant-style flavor and a slight crust., Add cooked proteins like shrimp, chicken, or tofu as desired., Soy sauce should be added gradually to avoid sogginess; sesame oil is for finishing only due to strong flavor., Optional additions: chili paste or oil for spice, oyster or fish sauce for umami, extra vegetables like mushrooms or bell peppers., Leftovers store 3-4 days in fridge; reheat in a hot pan with a splash of water or soy sauce if dry., For vegan version, omit eggs and substitute with firm tofu.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: Approximately 300 calories per serving (may vary with additions)
  • Fat: 8 grams per serving
  • Carbohydrates: 45 grams per serving
  • Protein: 12 grams per serving