Classic Egg Fried Rice Recipe with Simple Ingredients

The first time I cooked an Egg Fried Rice Recipe at home, I was amazed at how such a simple dish could taste so satisfying. My first attempt, though, wasn’t perfect. I added the eggs directly to the rice and ended up with clumps instead of fluffy bites. That mistake taught me the trick: Always scramble the eggs separately first, then mix them back in at the end.

This recipe is for anyone who wants a fast, budget-friendly meal perfect for weeknight dinners, lunchboxes, or as a side to Asian mains.

Difficulty: Easy

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 320

Ingredients Method Video Notes

Ingredients

3 cups cooked jasmine rice day-old, loosen into separate grains
2 TBSP vegetable oil
3 eggs lightly beaten
2 garlic cloves minced
1 small onion diced
1 cup frozen peas and carrots
3 tbsp soy sauce
1 tsp sesame oil
3 green onions sliced
Salt & black pepper to taste

Optional: chili flakes or sriracha for spice

Method

Prep the rice. Take cold, day-old rice and gently separate any clumps with your hands or a fork.
Scramble eggs. Heat 1 TBSP oil in a wok or skillet. Add eggs; scramble until just set, then remove and set aside.
Cook the aromatics. Add the remaining oil, then the garlic and onion. Stir-frying until fragrant.
Add the veggies. Toss in the peas and carrots, cook for 2-3 minutes.
Add rice. Stir in rice, tossing on high heat until heated through.
Season. Add soy sauce, sesame oil, salt, and pepper. Mix well.
Combine. Return the scrambled eggs, breaking them into small pieces. Add green onions.
Serve hot. Garnish with extra onions or chili flakes if desired.

Video

Notes

Lesson learned: Adding eggs directly to rice makes clumps scramble separately.

Rice tip: Day-old rice fries best; fresh rice clumps and gets soggy.

Veggie swap: Use whatever you have, corn, bell peppers, or mushrooms.

Spice option: Adjust with chili oil or sriracha for heat.