# Egg Fried Rice

Day-old rice, scrambled eggs, and a hot wok — the weeknight staple that turns leftovers into something you'd order at a restaurant.

_Dinner · Chinese_

Prep: 10 min · Cook: 10 min · Total: 20 min · Yields: 4 servings

## Ingredients

- 4 cups cooked long-grain white rice (day-old, cold from the fridge)
- 4 large egg
- 3 tbsp neutral oil (vegetable or sunflower)
- 4 scallions (whites and greens separated, thinly sliced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (thawed)
- 2 ½ tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- ¼ tsp salt (or to taste)

## Instructions

1. Break up the 4 cups cold rice with your hands or a fork so there are no large clumps — dry, separated grains are what give fried rice its texture.
2. Crack the 4 large eggs into a bowl, season with the 0.25 tsp salt and 0.5 tsp white pepper, and beat until fully combined.
3. Heat a wok or large skillet over the highest heat your stove allows until it just begins to smoke, then add 1 tbsp of the neutral oil and swirl to coat.
4. Pour in the beaten eggs and scramble them quickly, pulling the curds together with a spatula. Remove them from the wok while still slightly underdone and set aside.
5. Add the remaining 2 tbsp neutral oil to the wok and let it heat for 30 seconds.
6. Add the scallion whites and 3 cloves minced garlic; stir-fry for 30 seconds until fragrant but not browned.
7. Add the 4 cups rice in an even layer. Press it against the wok and let it sit undisturbed for 1 minute to develop some colour, then toss and repeat once more.
8. Add the 1 cup peas and toss everything together for 1 minute until the peas are heated through.
9. Drizzle in the 2.5 tbsp soy sauce around the edge of the wok (not directly on the rice) so it sizzles and caramelises slightly before mixing in.
10. Return the scrambled eggs to the wok and break them into bite-sized pieces as you toss everything together for 30 seconds.
11. Remove from heat, drizzle with the 1 tsp sesame oil, and toss once more. Taste and adjust salt if needed.
12. Serve immediately, topped with the reserved scallion greens.

## Tip

> Adding soy sauce around the edge of the wok rather than directly onto the rice lets it hit the hot metal first — that brief caramelisation adds a deeper, slightly smoky flavour you won't get if you pour it straight in.

Tags: weeknight, one-pan, 30-minute, comfort-food, vegetarian

---
Canonical: https://just-recipes.io/recipes/egg-fried-rice