Introduction
Got extra rice? You’ve got dinner. This So Easy Egg Fried Rice is one of those recipes that always delivers—whether you’re trying to use up leftovers or just need a quick, satisfying meal. It’s budget-friendly, endlessly adaptable, and packed with flavor that rivals your favorite takeout.
With simple pantry staples, day-old rice, and a hot skillet, you’ll have a savory, satisfying dinner ready in under 20 minutes. Perfect for weeknights, meal prep, or that midnight craving.
Why I Love This Recipe
This recipe is:
- Quick – on the table in 15–20 minutes
- Easy – beginner-friendly with minimal ingredients
- Flexible – add chicken, shrimp, or extra veggies if you like
- Satisfying – tastes like it came from your favorite wok joint
It’s also a smart way to reduce food waste. Day-old rice fries up perfectly, absorbing flavor without getting mushy.
Ingredients
- 3 cups cooked white rice (preferably day-old)
- 2 tbsp oil (vegetable or sesame oil works best)
- 1 cup frozen peas and carrots, thawed
- 1 onion, chopped
- 1 tbsp minced garlic (about 3 cloves)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- Ground black pepper, to taste
- Optional garnish: chopped green onions
Swaps and Notes
- Rice: Jasmine, basmati, or even brown rice works well. Just make sure it’s cold and dry.
- Oil: Toasted sesame oil adds an amazing nutty depth.
- Veggies: Add bell peppers, corn, baby spinach, or bean sprouts for variety.
- Protein: Stir in cooked chicken, shrimp, or tofu to make it heartier.
Easy Step-by-Step Instructions
1. Sauté the Base
- Heat oil in a large skillet or wok over medium heat.
- Add onion and garlic, sauté for 1–2 minutes until fragrant and soft.
2. Cook the Veggies
- Stir in peas and carrots. Cook for another 2–3 minutes until tender.
3. Scramble the Eggs
- Push everything to one side of the pan.
- On the empty side, pour in beaten eggs. Scramble gently until just cooked.
4. Add the Rice and Sauce
- Add cold rice to the pan.
- Pour in soy sauce and mix everything together, breaking up clumps of rice.
- Stir-fry for 3–5 minutes until everything is heated through.
5. Season and Serve
- Add ground black pepper to taste.
- Garnish with green onions if using.
- Serve hot and enjoy!
Tips for Success
- Use cold rice: Freshly cooked rice can turn mushy. Refrigerated rice fries beautifully.
- Hot pan = better texture: Make sure your skillet is hot enough to give the rice a slight crisp.
- Don’t overcrowd the pan: If doubling the recipe, cook in batches for the best results.
Serving Suggestions and Pairings
This fried rice is a meal on its own, but it also pairs well with:
- Appetizer: Keep guests busy with this beer cheese dip.
- Main dish: Pair with sheet pan quesadillas for a fun East-meets-West dinner.
- Drink: Cool down with this refreshing blueberry lemonade.
- Dessert: Treat yourself after with chocolate chip cookie dough brownie bombs or easy coconut macaroons.
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pan-fry with a little oil or microwave with a damp paper towel over the top to retain moisture.
- Freeze: Yes! Fried rice freezes well. Just thaw and reheat in a hot pan.
More Recipes You’ll Love
- Sheet Pan Quesadillas – fast, crispy, and crowd-friendly.
- Beer Cheese Dip – creamy and craveable.
- Blueberry Lemonade – a bright sip to balance the savory.
- Coconut Macaroons – easy, chewy, and sweet.
Final Thoughts
This So Easy Egg Fried Rice is proof that delicious doesn’t have to be complicated. With just a few pantry staples and some leftover rice, you can create a flavorful, satisfying dish that’s faster than delivery and infinitely more customizable. Perfect for weeknights, leftovers, and cravings that won’t wait.
💬 Tried it? Drop a comment or tag us in your fried rice creations!
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