Here’s a simple, flavour-packed Egg Fried Rice recipe 🍳🍚 — perfect for using leftover rice and ready in under 20 minutes.
🍳 Classic Egg Fried Rice
🛒 Ingredients (Serves 3–4)
- 3 cups cooked rice (preferably day-old, cold)
- 3 large eggs
- 2–3 tbsp oil (vegetable or sesame oil)
- 2 cloves garlic, minced
- ½ cup diced carrots
- ½ cup peas (fresh or frozen)
- 3 spring onions, sliced
- 2–3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt & black pepper to taste
👩🍳 Method
1️⃣ Prep the rice
- Use cold, day-old rice for best texture.
- Break up any clumps with your hands or a fork.
2️⃣ Scramble the eggs
- Heat 1 tbsp oil in a large wok or pan over medium-high heat.
- Beat eggs lightly with a pinch of salt.
- Pour into pan and scramble until just set.
- Remove and set aside.
3️⃣ Stir-fry vegetables
- Add another tablespoon of oil.
- Sauté garlic for 30 seconds (don’t burn).
- Add carrots and cook 2–3 minutes.
- Stir in peas and cook briefly.
4️⃣ Add rice
- Increase heat to high.
- Add rice and toss well.
- Stir-fry for 3–5 minutes until heated through and slightly crispy in spots.
5️⃣ Season
- Add soy sauce and sesame oil.
- Return scrambled eggs to the pan.
- Add spring onions.
- Toss everything together.
🔥 Pro Tips
- High heat gives that authentic “takeaway” flavour.
- Don’t overcrowd the pan.
- If rice is freshly cooked, spread it on a tray and cool completely before using.
