“Have you ever opened the fridge and found a bowl of leftover rice, a few vegetables, and some eggs—
but had no idea what to make?
That’s exactly how this quick Egg Fried Rice recipe was born. With a few simple ingredients, a hot pan, and about 15 minutes,
you can turn yesterday’s rice into a delicious, restaurant-style meal that tastes far better than you’d expect. The secret is cooking everything over high heat and adding the ingredients at just the right time.”
Here’s Egg Fried Rice— quick, restaurant style, ready in 15 mins 👇
Egg Fried Rice - Ingredients
Serves 2-3
Main Ingredients:
- Cooked rice: 3 cups, preferably day-old and cold
- Eggs: 2 large
- Onion: 1 small, finely chopped
- Carrot: 1/2 cup, diced small
- Capsicum 1/2 cup
- Green peas: 1/4 cup
- Spring onion: 2, greens for garnish
- Garlic: 2 cloves, minced
- Oil: 2 tbsp
Sauces:
- Soy sauce: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Sesame oil: 1/2 tsp, optional but gives that wok flavor
Step by Step
Step 1: Prep eggs
Heat 1 tbsp oil in a hot wok/pan. Add beaten eggs + pinch of salt. Scramble till just set. Remove and keep aside.
Step 2:Stir fry veggies
Add carrot, peas capsicum in same pan and Stir fry on high heat 2-3 min till slightly crisp.
Step 3: Add rice
Add cold rice. Break lumps with spatula. Toss on high heat 2 min so it gets slightly fried.
Step 4: Season
Add soy sauce, pepper, sesame oil. Mix everything well so rice gets color.
Step 5: Finish
Add back the scrambled eggs. Toss 30 seconds.
Garnish with spring onion greens. Serve hot!
Pro tips
- Cold rice is key: Fresh hot rice gets mushy. Use rice from fridge
- High heat: That’s how you get the "wok hei" flavor
- Don’t overcrowd pan: Cook in 2 batches if making more
- Add-instruction: Chicken shrimp, or corn work great too
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