Egg Fried Rice Recipe

Prep rice and aromatics

Break up any clumps in the chilled cooked rice with a fork so grains are separate. Measure out soy sauces, sesame oil, salt and pepper so they are ready. Thinly slice the scallions, keeping whites and greens separate. Mince the garlic and thaw the peas/carrots if frozen.

If using any optional cooked protein, dice into small, bite-sized pieces and have ready.

Heat pan

Heat a well-seasoned skillet or wok over medium-high heat until hot. Add 1/2 tablespoon neutral oil and swirl to coat.

Scramble egg

Pour the lightly beaten egg into the hot pan and let it sit undisturbed for 10–15 seconds until it begins to set at the edges. Gently scramble or swirl so the egg forms soft curds but is not overcooked. Remove the egg to a plate and set aside.

Increase heat to high. Add the remaining 1 tablespoon of neutral oil to the same pan and swirl to coat. Add the sliced white parts of the scallions and the minced garlic; stir-fry for about 20–30 seconds until fragrant but not browned.

Add the thawed peas and diced carrots; stir-fry 45–60 seconds until heated through and just tender.

Add the chilled, loosened rice to the pan. Use a spatula to break up any remaining clumps and spread the rice across the pan. Let it sit untouched for 20–30 seconds to allow some grains to crisp slightly, then stir and toss to combine with the vegetables.

Return the cooked egg to the pan, breaking it into bite-sized pieces as you mix it through the rice. If using any optional cooked protein, add it now and toss to combine.

Drizzle the light soy sauce and dark soy sauce (if using) evenly over the rice. Sprinkle the salt and pepper and drizzle the sesame oil. Stir-fry continuously for 1–2 minutes so the seasonings distribute and the rice is heated through. Taste and adjust seasoning with an extra pinch of salt or a splash more soy if needed.

Add the sliced green parts of the scallions, toss once more, then remove the pan from heat.

Transfer the egg fried rice to a small bowl (one small bowl serving). Garnish with additional scallion greens and optionally toasted sesame seeds. Serve hot.

Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat in a skillet over high heat with a splash of oil.