Easy Egg Fried Rice Recipe- Quick & Delicious Dinner

Craving a takeout classic but short on time? This Easy Egg Fried Rice recipe is your weeknight savior! In just minutes, you can whip up a flavorful, satisfying, and utterly delicious meal that’s perfect for busy evenings. Get ready to ditch the delivery menu and enjoy a homemade masterpiece!

Ingredients

• 3 cups cooked day-old white rice (chilled is best)
• 2 large eggs, lightly beaten
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots blend
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp oyster sauce (optional, for extra umami)
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 2-3 green onions, thinly sliced (for garnish)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble them until just set but still slightly moist. Remove the scrambled eggs from the wok and set aside.
2. Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the diced onion and cook for 1-2 minutes until slightly softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
3. Add the frozen peas and carrots to the wok and stir-fry for 1-2 minutes until heated through.
4. Add the cold, day-old cooked rice to the wok. Using the back of your spoon or spatula, break up any clumps of rice. Stir-fry for 2-3 minutes, allowing the rice to heat through and lightly toast.
5. Pour in the soy sauce, oyster sauce (if using), and sprinkle in the white pepper. Toss everything together, ensuring the sauce is evenly distributed and coats all the rice grains. Continue to stir-fry for another 1-2 minutes.
6. Return the scrambled eggs to the wok. Add the sesame oil and half of the sliced green onions. Toss everything together one last time to combine and heat through.
7. Remove from heat and serve immediately, garnished with the remaining fresh green onions.