Spoon Simple
Classic Egg Fried Rice
Simple, satisfying egg fried rice that comes together in 10 minutes with leftover rice. Better than delivery and endlessly customizable — this is a weeknight lifesaver.
Prep 5 min
Cook 10 min
Total 15 min
Serves 4
Ingredients
Step 1 — Scramble the eggs
- 4 large eggs (beaten)
- 1 tbsp sesame oil
- Pinch of salt
Step 2 — Fry the rice
- 4 cups cooked white rice (day-old, cold)
- 2 tbsp vegetable oil
- 3 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 1 cup frozen peas
- ¼ cup soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- White pepper
- 3 green onions (sliced)
Instructions
- 1
Scramble the eggs
Heat 1 tbsp sesame oil in a large wok over high heat. Season beaten eggs with a pinch of salt. Pour in eggs and scramble quickly until just set. Remove and set aside.
- 2
Fry the rice
Add vegetable oil to the hot wok. Add garlic and ginger, cook 30 seconds. Add frozen peas and cook 1 minute. Add the cold rice and break up any clumps, pressing against the pan. Cook 3-4 minutes without stirring to get crispy bits on the bottom. Add soy sauce, oyster sauce, and sesame oil. Return eggs to the wok and toss everything together. Top with green onions and white pepper.
Nutrition per serving: 360 cal · 13g protein · 54g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
