Why I Always Come Back to This Fried Rice
So, egg fried rice. You know how some dishes just sort of sneak their way into your weekly routine, and before you know it, you’re making them every other Tuesday because, well, they're easy—and everyone likes them (even the picky one who claims not to like peas but somehow devours this)? That’s this recipe for me. The first time I tried to make fried rice at home, I totally burned the bottom of the pan because I got distracted by a cat video; now, I just call it “crispy” and pretend it’s a thing.
Why You'll Love This (Or At Least Find It Useful)
I make this when I've got leftover rice and, frankly, not much else in the fridge. My family goes nuts for it (especially when I don’t overcook the eggs—which, okay, happens less often now). It’s perfect for those nights when I want real food but can’t be bothered with proper recipes. And, there’s no shame in loading it with whatever veg you find rolling around in the crisper. Actually, I find it’s pretty forgiving, which is my kind of cooking.
What You'll Need (And What You Can Swap)
- 2 to 3 cups cooked rice (Jasmine or Basmati is great, but in a pinch, I've used leftover sushi rice and nobody noticed)
- 2 eggs (I sometimes add an extra if I’m hungry. Duck eggs work too, just more…eggy?)
- 1 cup frozen peas (Canned peas aren’t my favourite, but if that’s what you’ve got, toss ‘em in. Fresh peas if you’re fancy)
- 3 to 4 scallions, sliced (Spring onions, green onions—whatever you call them where you live. Red onion in a pinch; slightly different vibe, but still good)
- 2 tablespoon soy sauce (My grandmother only used Kikkoman, but honestly I use whatever’s on sale)
- 1 tablespoon sesame oil (Optional, but it gives that takeaway flavour. Once I forgot it and my husband didn’t notice…)
- 2 cloves garlic, minced (If you hate garlic, leave it out. I won’t tell anyone.)
- A drizzle of vegetable oil (Any neutral oil works. Olive oil is a bit weird here, but you do you)
- Salt & pepper, to taste
How I Actually Make It (Sometimes Sloppily)
- If you haven’t already, cook your rice and let it cool—leftover rice from last night is best (it’s less sticky). Or just spread hot rice on a plate and put it in the freezer for 10 minutes. I do this more than I should admit.
- Heat a big ol’ pan or wok over medium-high heat, splash in the oil, and add the garlic. You want it fragrant but not burnt (I sometimes wander away and regret it—keep an eye on it for once).
- Add the scallions (save a handful for topping if you’re feeling fancy), give ‘em a quick stir, then toss in the peas. If they’re frozen, that’s fine—just cook until bright green and not icy.
- Push the veg to the side, crack in the eggs. Let them sit a second, then scramble right in the pan. Don’t stress if some sticks.
- Now add your rice, breaking up any clumps with your spoon (this is where I usually sneak a taste—quality control, right?).
- Drizzle over the soy sauce and sesame oil. Stir everything together until it’s all a lovely, golden, slightly steamy mess. Salt and pepper to taste.
- Taste. Add more soy if you like it saltier. Maybe some chili flakes? Your call.
Handwritten Notes (aka What I’ve Learned the Hard Way)
- If your rice is too fresh, everything gets a bit gluey. Actually, I find it works better if you use rice that’s been sitting in the fridge overnight. But, honestly, I’ve made it with warm rice and just called it “creamy fried rice.”
- I used to add peas first but then they’d go mushy. Now, I throw them in after the scallions so they keep some bite.
- Don’t go overboard with soy sauce at the start—easier to add more than to wish you could take it back.
Stuff I've Tried (Some Good, Some Not So Much)
- Add-ins that work: Leftover roast chicken, diced ham, or even a handful of cashews. Once, I tossed in pineapple chunks, which was…divisive.
- Things that didn’t work: Tried using brown rice once, and it just got too chewy. Maybe I cooked it wrong? Someone probably loves it though.
- Super spicy version: Sriracha or chili oil. My eldest kid thinks it’s the best thing since sliced bread.
What If You Don’t Have a Wok?
No worries—use the biggest non-stick skillet you’ve got. I once tried this in a tiny saucepan and made a total mess, but hey, it still tasted fine. Good spatula helps, otherwise just grab a wooden spoon and go for it. (Actually, if you’re curious about the wok thing, this Serious Eats guide is a fun read.)
How Long Does It Keep? (Spoiler: Not Long Here)
Technically, you can keep leftovers in the fridge for up to three days. But honestly, in my house, it never lasts more than a day—someone always finishes it off for breakfast (cold, straight from the bowl, no shame at all). If you want to reheat, quick zap in the microwave works or back in the pan for a couple minutes.
How We Like to Serve It (Totally Optional)
I love mine with extra scallions and a splash of chili crisp—makes it feel fancy. Sometimes, if we’re eating together, we’ll pile it into one big serving bowl and everyone just helps themselves. My partner adds a fried egg on top; go wild if that’s your thing. Rice bowls all round.
Lessons Learned (Usually the Hard Way)
- I once tried rushing the egg step and ended up with rubbery bits—never again. Let the eggs set up a bit before scrambling; patience is a virtue, apparently.
- Don’t skip letting the rice cool if you have time. The sticky mess is not worth it, trust me.
Some Real Questions I’ve Gotten (And My Honest Answers)
- Can I make this with cauliflower rice? Sure, but it won’t taste quite the same. Still, I know folks who love it—probably great if you’re dodging carbs.
- Is it okay to use bottled minced garlic? Yep, I do it all the time when I’m feeling lazy. Don’t let the food snobs get you down.
- How do I stop the rice from sticking? More oil, well-heated pan, and, weirdly, don’t stir it constantly. Let it sit a sec before flipping it. (I learned this form Bon Appétit—their tips are solid.)
- Can I freeze it? Technically yes, but texture gets a bit odd. I think this tastes better the next day, not a week later out of the freezer.
Oh, and one last thing: If you end up with a little stuck-on crispy rice at the bottom, consider it a bonus. My dad used to call that the “chef’s treat,” which is probably him just covering up for burning dinner. Anyway, hope this makes dinnertime a bit easier (and tastier), friend.
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 3 large eggs
- 1 cup frozen peas, thawed
- 4 scallions, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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1Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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2Add the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
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3Add the remaining tablespoon of vegetable oil to the pan. Add the scallions and cook for 1 minute until fragrant.
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4Add the cooked rice and peas to the pan. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
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5Return the scrambled eggs to the pan. Add soy sauce, sesame oil, salt, and black pepper. Stir well to combine and heat through.
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6Serve hot, garnished with extra sliced scallions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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