Egg fried rice
Classic takeout egg fried rice: day-old rice fried hot with fluffy scrambled egg, peas, carrots, scallions and soy. Ready in about 12 minutes.
- Prep
- 3 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 590 kcal
Ingredients
Method
Break up the rice with your hands so there are no clumps (squeeze the pouches if using). Beat the eggs with a pinch of salt.
Heat 1 tbsp oil in a wok or large nonstick skillet over medium-high heat. Pour in the eggs and scramble softly until just set but still a little wet. Slide onto a plate.
Add the remaining oil and turn the heat to high. Fry the scallion whites and garlic for a few seconds, then add the peas and carrots and stir-fry until hot.
Add the rice and spread it out. Let it sit for 30 seconds, then toss; repeat until every grain is hot, separate and starting to toast.
Drizzle the soy sauce around the edge of the pan, add the sesame oil and white pepper and toss. Return the egg, breaking it into pieces, and toss through with the scallion greens.
Taste, add salt if needed and serve straight away.
Tips
- No leftover rice? Microwave rice pouches are already firm and dry, so they fry just like day-old rice without heating them first. Freshly cooked rice turns mushy.
- For gluten-free, use tamari instead of soy sauce.
- Pouring the soy around the hot edge of the pan lets it sizzle and caramelize for that takeout flavor.
