How I Make the Best Egg Fried Rice at Home (quick & Easy 10-minute Recipe)

Egg fried rice is one of those dishes I keep coming back to no matter what. It's fast, it's satisfying, and it uses up leftover rice in the most delicious way possible. I've made this recipe more times than I can count, and every single time it hits the spot. Whether'm throwing together a quick weeknight dinner or cleaning out fridge, this is my go-to. The secret? Day-old rice, a hot pan, and not overthinking it.

Classic Egg Fried Rice – The Easy 10-Minute Version

This is the version I make on busy nights when I want something homemade but don't have a lot of time or energy. Everything comes together in one pan, the eggs get nice and fluffy, and the rice gets those gorgeous golden bits from the high heat. It's simple, but flavor is genuinely incredible. Once you try it, you'll stop ordering takeout for this one.

• 2 cups cooked rice, preferably day-old and cold
• 2 large
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil tablespoons vegetable oil
• 3 cloves garlic, minced1/2 cup frozen peas and carrots, thawed
green onions, sliced
• Salt and white pepper to taste

1. Heat a large wok or skillet over high heat until it starts to smoke slightly. This high heat is what gives fried rice its signature flavor.
2. Add the vegetable oil and swirl it around the pan to coat evenly.Toss in the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to let it burn.
3. Add the peas and carrots to the pan and stir-fry for about 1 minute until heated through.
4. Push everything to the side of the pan and crack the eggs into the empty space. Scramble them quickly and let them cook until just set but still slightly soft
5. Add the cold rice to the pan, breaking any clumps with your spatula. Mix everything together and press rice into the pan so it gets contact with the heatDrizzle the soy sauce and sesame oil over the rice and toss everything to combine thoroughlyTaste and season with salt and white pepper as needed. Top with sliced green onions and serve immediately.

Egg Fried Rice – A Weeknight Staple Worth Perfecting

This version is great when want to bulk things up a little more and make feel like a full meal. I add a bit egg sometimes throw in whatever vegetables are sitting in my fridge. The key here is still the same — hot pan, cold rice, and quick hands. Once you get the rhythm down, this becomes one of the most effortless meals in your rotation personally love adding a drizzle of chili oil on top right before eating.

• 3 cups cold cooked jasmine rice
eggs, lightly beaten3 teaspoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable or avocado oil
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 cup corn kernels/2 cup diced bell pepper white pepper, and chili oil to taste

1. Get your wok or large skillet ripping hot over high heat before adding any oil. A properly preheated pan makes all the difference.
2. Add the oil then sauté the diced onion for about to 2 minutes until it softens and to turn translucent.
3. Stir in the garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
4. Add the bell pepper and corn, tossing everything together and cooking for 1 to 2 minutes until the vegetables are just tender.
5. Clear spot in the center of the pan and pour in the beaten eggs. Let them sit for a few seconds, then scramble them until they're 80% cooked — you want them a before mixing in. all rice and fold it into the eggs and vegetables, up any clumps as you go. Press and stir the rice so every grain gets some contact with the hot surfacePour in the soy sauce and oyster sauce, and drizzle the sesame oil over everything. Toss the vigorously for another minute or two until evenly coated and steaming hotTaste and adjust seasoning. Plate it up, top with green onions, and finish with a drizzle of chili oil if like a little kick.