15-Minute Egg Fried Rice
A fast, savory fried rice made with fluffy scrambled eggs, colorful vegetables, cold rice, and a balanced soy-sesame finish.
Prep: 5 min · Cook: 10 min · Yield: 4 · Method: Stovetop
Ingredients
- 4 cups cold cooked white rice
- 3 large eggs
- 1.5 cups frozen peas and carrots
- 4 scallions
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon neutral cooking oil
- 2 cloves garlic
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Beat the eggs with the salt and pepper. Thinly slice the scallions, separating the white and green parts, and mince the garlic. (about 2 min)
- Heat a large skillet or wok over medium-high heat. Add half of the cooking oil, pour in the eggs, and scramble until just set, about 1 to 2 minutes. Transfer the eggs to a plate. (about 2 min) — Medium-high heat
- Add the remaining cooking oil. Stir-fry the scallion whites, garlic, peas, and carrots until fragrant and heated through, about 2 minutes. (about 2 min) — Medium-high heat
- Add the cold rice and toss, breaking up any clumps. Stir-fry until the rice is hot and lightly toasted, about 3 minutes. (about 3 min) — Medium-high heat
- Pour the soy sauce around the hot pan and toss to coat the rice evenly. Return the scrambled eggs, drizzle in the sesame oil, and fold in the scallion greens. Cook for 1 minute, then serve hot. (about 1 min) — Medium-high heat