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Egg Fried Rice

Photo Credit
Thinkstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Cornmeal, Rice, Grains
Meatless
Course
Lunch
Side Dishes
Credit
The Old Farmer's Almanac EATS

Simple, fast, and endlessly satisfying, egg fried rice is the ultimate weeknight staple. This classic dish transforms leftover rice into a flavorful meal with soft-scrambled eggs, crisp vegetables, and savory soy sauce—all cooked together in one pan. Whether served as a side or enjoyed on its own, this homemade egg fried rice delivers takeout-style comfort in just minutes.

Ingredients
2-1⁄2 tablespoons vegetable oil, divided
1⁄2 teaspoon sesame oil
1-1⁄2 cups fresh or frozen and thawed green peas
4 scallions, chopped
1 medium carrot, grated
2 cloves garlic, minced
3 to 4 cups cooked long-grain rice that has been refrigerated
3 large eggs
soy sauce, to taste

Instructions

  1. Heat 2 tablespoons of vegetable oil and the sesame oil in a large, preferably nonstick, skillet or wok over medium heat, add the peas, scallions, carrot, and garlic and cook for 2 minutes, stirring often. Add the rice and cook for 3 to 4 minutes, or until heated through, stirring often.
  2. In a small bowl, lightly beat the eggs.
  3. Move the rice to the perimeter of the skillet and add the remaining 1⁄2 tablespoon of oil in the center. Pour the eggs into the center and stir constantly, or until they are soft-cooked. Break up the eggs and stir into the rice, while cooking for 1 to 2 minutes more, or until all ingredients are heated through. Add soy sauce, to taste, and stir.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Pat Dyer</span> Tue, 01/27/2026 - 08:38
This Egg Fried Rice recipe looks interesting, but does not mention how to get that mounded form as pictured. Please explain.
<span>Mary Colwell</span> Tue, 01/27/2026 - 14:52
It looks like they used a bowl to put the rice in, pack it down, and then invert it.
<span>Lorraine</span> Wed, 04/20/2022 - 08:49
I'm 95years old, and last week, I made the Egg Fried rice, I did add shrimp to it. Their isn't a thing that I would change. this is easy and filling. It gave me 4 nice meals.