Egg fried rice
Egg fried rice is a quick, savory dish of rice, scrambled egg, peas and carrot tossed with soy sauce. It is a great way to use up leftover rice and takes about 30 minutes. Dry, fluffy grains are the key. The result tastes like takeout.
- 30 minTotal time
- 2Servings
- 600kcal / serving
- 21 gProtein
The science: why this works
Why the rice is rested after cooking
Resting off the heat for 5 minutes lets steam finish cooking the top grains and spreads moisture evenly. The rice firms up and the grains separate. Soggy rice turns clumpy when fried.
Learn: Cooking rice by absorption →Why cooked rice should cool and dry out
Day-old rice has lost surface moisture, so it fries instead of steaming. If you cook it fresh, spread it out to dry for a few minutes. Cool rice quickly and refrigerate within 2 hours for safety.
Learn: The rice reheat risk →Why the egg is cooked first and set aside
Cooking the egg separately keeps it in soft, distinct pieces. Stirring it in at the end prevents it from turning dry and rubbery. It also lets the vegetables get proper pan contact.
Learn: Stir-fry order: slowest first →Egg fried rice
30 minutes · 2 servings · Chinese · Main course
Ingredients
Makes 2 servings
- 200 grice
- 400 mlwater
- 3eggs
- 150 gfrozen peas
- 1carrot, finely diced
- 3green onions, sliced
- 2 tbspsoy sauce
- 1 tspgrated ginger
- 1 tbspvegetable oil
Method
Tips for the best result
- Use cold, day-old rice if you can for the driest, fluffiest result.
- Break up clumps of rice with a spatula as it fries.
- Add the soy sauce at the end so the rice does not turn soggy.
Swaps
- Swap soy sauce for tamari to make it gluten-free.
- Swap frozen peas for corn or edamame.
- Swap vegetable oil for sesame oil for a nuttier flavor, adding it at the end.
Storing and reheating
Cool leftover rice within 1 hour and refrigerate within 2 hours. Eat within 1 to 2 days and reheat until steaming hot, reaching 165°F (74°C), because rice can carry bacteria that survive cooking.
Egg fried rice: questions
Can I make egg fried rice with fresh rice?
Yes, but spread the freshly cooked rice on a tray and let it dry for 10 to 15 minutes first. Fresh rice holds extra steam and can turn mushy. Cooling it in the fridge helps even more.
Why is my fried rice mushy?
Too much water in the rice or too much soy sauce usually causes it. Use less water, rest the rice and fry over medium heat. Day-old rice works best.
Is it safe to reheat rice?
Yes, if you cool it quickly, refrigerate within 2 hours and use it within a day or two. Reheat until steaming hot, reaching 165°F (74°C). Never leave rice at room temperature for long.
What rice is best for fried rice?
Long-grain rice like jasmine or basmati gives separate, fluffy grains. Short-grain rice is stickier. Choose the first for a classic result.
