Classic Egg Fried Rice Recipe

Overhead view of a bowl of egg fried rice.

This easy egg fried rice comes together in under 20 minutes! It only requires a handful of simple ingredients and it makes for the perfect side dish or lighter main meal.

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 343kcal

Author Carmy

Ingredients

1 tablespoon olive oil
1 tablespoon butter unsalted
5 to 6 eggs beaten
1½ teaspoon salt divided into ½ and 1 teaspoon
4½ cups cold cooked rice
5 green onions diced
2 cups peas frozen

Instructions

Add the oil and butter to a large non-stick skillet (or wok). Add the beaten eggs the pan.
Gently and slowly stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. Sprinkle ½ teaspoon of salt over the eggs and continue to fold the eggs for 3 to 4 minutes. When the eggs are mostly cooked, it should look custard-like.
Add the cold rice into the skillet and use your spatula to chop through the rice to combine it with the scrambled eggs and separate clumps of rice.
Add the green onions, frozen peas, and 1 teaspoon of salt and continue to toss to combine and cook until the rice and peas are warmed through, around 3 minutes.
Leave the rice in the skillet for a couple of extra minutes with the heat turned off if you’d like slightly crispier rice or serve immediately.

Video

Nutrition