A beloved classic that transforms simple ingredients into a fragrant, satisfying dish bursting with fluffy rice, tender egg ribbons, and vibrant vegetables. This quick and versatile one-pan meal is perfect for using leftover rice and makes an impressive dinner or side dish that's ready in minutes.
⏱️25 min
📊Easy
👥4 servings
🍽️Main
vegetarianquickbudget-friendlyfamily
Ingredients
3 cupscooked white rice
3 pieceseggs
3 tablespoonssoy sauce
3 tablespoonsvegetable oil
0.75 cupgreen peas
4 stalksgreen onions
2 piecesgarlic cloves
1 tablespoonsesame oil
Instructions
1PREPARE YOUR INGREDIENTS: Mince the garlic cloves finely and slice the green onions into 1-inch pieces, separating the white and green parts. If using fresh rice, spread it on a plate and let it cool completely, then break up any clumps with your fingers so each grain is separate. Cold rice works best as it won't become mushy during cooking. Beat the eggs in a bowl with a pinch of salt until well combined.
2HEAT THE WOK OR PAN: Place a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow it to heat until it shimmers and moves freely around the pan, about 1-2 minutes. This ensures the oil is hot enough to quickly scramble the eggs without sticking.
3SCRAMBLE THE EGGS: Pour the beaten eggs into the hot oil and let them sit undisturbed for about 10-15 seconds until the bottom begins to set, then stir gently using a spatula or wooden spoon. Break the eggs into small curds as they cook, about 2-3 minutes total, until they are just set with no wet egg remaining. Push the cooked eggs to the side of the pan and set aside on a plate.
4SAUTÉ AROMATICS AND VEGETABLES: Add the remaining 2 tablespoons of oil to the pan over medium-high heat, then add the minced garlic and the white parts of the green onions. Stir constantly for about 30 seconds until fragrant, being careful not to let the garlic burn. Add the green peas and stir-fry for 1-2 minutes until they are heated through and slightly softened.
5ADD THE RICE: Add the cold cooked rice to the pan, breaking up any clumps as you go. Stir-fry continuously for 3-4 minutes, ensuring the rice is well-coated with oil and heated evenly throughout. You should hear a slight sizzling sound and see individual grains moving freely in the pan. The rice should be hot and each grain should be separated and fluffy.
6SEASON AND FINISH: Pour the soy sauce around the edges of the pan and toss everything together for about 1 minute, distributing the sauce evenly. Return the scrambled eggs to the pan and add the green parts of the green onions, stirring for another 30 seconds. Drizzle the sesame oil over the top and give everything a final toss. Taste and adjust seasonings with extra soy sauce if needed. Serve immediately while hot and enjoy the aromatic, perfectly seasoned fried rice.