Chinese · beginner
Weeknight Egg Fried Rice
Fluffy, savory fried rice that turns leftover rice and a couple of eggs into dinner in fifteen minutes.
- PREP TIME
- 5 min
- COOK TIME
- 10 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Break up the cold rice with your fingers so there are no large clumps.
- 02
Beat the eggs with a pinch of salt.
- 03
Heat 1 tbsp oil in a wok or large skillet over high heat. Add the eggs and scramble until just set, then move them to a plate.
- 04
Add the remaining oil, then the green onion whites and garlic. Stir for 20–30 seconds until fragrant.
- 05
Add the rice and peas. Spread the rice out and let it sit for 30 seconds, then toss. Repeat for 3–4 minutes until the rice is hot and slightly toasted.
- 06
Add the soy sauce around the edge of the pan, return the eggs, and toss to combine.
- 07
Turn off the heat, stir in the sesame oil and green onion greens, and season with white pepper and salt.
A LITTLE KITCHEN KNOW-HOW
Cooking with day-old rice
Chilled cooked rice has dried out slightly, so the grains separate and toast in a hot pan instead of turning mushy. Break up clumps before cooking and keep the pan hot.
Notes from the kitchen
- Freshly cooked rice can work if you spread it on a tray and chill it uncovered for 30 minutes.
- Cool leftover rice quickly and refrigerate within 1 hour of cooking; reheat fried rice until steaming hot throughout.
- Use tamari instead of soy sauce if you need a gluten-free version, and check the label.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 16 g
- Carbohydrates
- 68 g
- calories
- 480 kcal
- protein
- 15 g
