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Smartphone photo of a bowl of Egg Fried Rice with seared grains, peas, and carrots on a concrete surface. (Egg Fried Rice)

Egg Fried Rice: The Ultimate 15-Minute Better-Than-Takeout Recipe

This Egg Fried Rice features seared long-grain rice, fluffy scrambled eggs, and vibrant peas and carrots, all tossed in a savory soy sauce glaze. A 15-minute, restaurant-quality meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3 cups (550g) long-grain white rice cooked and chilled (preferably day-old)
  • 3 large eggs beaten
  • 1/2 cup (75g) green peas steamed
  • 1/2 cup (75g) orange carrots finely diced
  • 3 tablespoons (45ml) canola oil divided
  • 2 tablespoons (30ml) low-sodium soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • 3 whole green scallions thinly sliced

Equipment

  • 1 Wok or large non-stick skillet High heat capacity is best.
  • 1 Spatula For tossing rice without breaking grains.

Method
 

Prepare the Eggs
  1. Heat 1 tbsp oil in wok over medium-high heat. Add eggs and cook until large, fluffy bits form. Remove and set aside.
Sauté Veggies
  1. Add remaining oil to wok on high heat. Stir-fry diced carrots and scallion whites for 2-3 minutes.
Fry the Rice
  1. Add chilled rice. Let sit for 60 seconds to develop seared edges, then toss and stir-fry for 3 minutes.
  2. Pour in soy sauce and sesame oil. Fold in peas and scrambled eggs. Toss until grains are coated in a light glaze.

Notes

Use cold rice to prevent mushiness.
Ensure the wok is smoking hot before adding rice to get those seared edges.