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A steaming bowl of egg fried rice with green onions and colorful peas and carrots
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Egg Fried Rice

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 servings
Calories: 450kcal

Ingredients

  • 3 cups jasmine rice, cooked and chilled overnight
  • 3 large eggs , beaten
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon light soy sauce
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground white pepper
  • 2 green onions , thinly sliced (separate whites and greens)
  • 0.5 cup frozen peas and carrots, thawed
  • 2 cloves garlic , minced

Instructions

  • Heat 1 tablespoon of vegetable oil in a wok or large carbon steel skillet over medium-high heat until shimmering.
  • Pour the beaten eggs into the wok and scramble quickly until just set but still moist; remove from the pan and set aside.
  • Wipe the wok and add the remaining 1 tablespoon of vegetable oil.
  • Add the garlic and the white parts of the green onions, stir-frying for 30 seconds until aromatic.
  • Incorporate the peas and carrots, stir-frying for 1 minute.
  • Add the cold rice to the wok, using a spatula to break up any large clumps to ensure individual grains are separated.
  • Season the rice with soy sauce, sesame oil, salt, and white pepper, tossing continuously for 2-3 minutes to toast the grains.
  • Return the scrambled eggs to the wok and stir-fry for an additional 1 minute to integrate.
  • Garnish with the green parts of the green onions and serve immediately.