Save to Pinterest One-Pan Egg Fried Rice is my go-to answer for weeknights when time is tight but cravings are real. All it takes is one big pan and just about any veggies you have, and you get a hot, extra-flavorful bowl in under half an hour. Perfect for using leftover rice, this dish always brings back memories of family movie nights when we wanted something fast, delicious, and a little bit special.
The first time I made this, everyone was hovering nearby because the kitchen smelled incredible. It became an instant favorite whenever we needed dinner in a hurry yet still wanted something homemade.
Ingredients
- Cold cooked jasmine or long grain rice: Best because grains stay separate and you avoid soggy fried rice. Pick a quality rice that cooks fluffy
- Large eggs: Make the rice tender and extra satisfying. I always use fresh local eggs for bright color
- Frozen peas and carrots: An effortless way to get color and nutrients into your meal. Make sure they are fully thawed or briefly microwaved
- Small onion: Adds a sweet flavorful foundation. Use one that feels heavy and has shiny skin
- Green onions: Bring freshness and crunch. Go for firm stalks with vibrant tops
- Red bell pepper: Optional but sweetens and brightens up the dish. Choose one that feels heavy for its size
- Soy sauce: Adds deep savory flavor. Opt for low sodium if you want more control over salt
- Sesame oil: Gives a nutty aroma and classic takeout taste. Use toasted for best impact
- Vegetable oil: For cooking everything evenly. I like a neutral oil like canola or sunflower
- Freshly grated ginger: Offers zing. Pick a piece that looks smooth and plump
- Garlic cloves: Intensify the aroma and taste. Select bulbs that are firm with no sprouts
- Black pepper: Gives subtle heat. Freshly cracked is best
- Optional diced cooked chicken, shrimp, or tofu: Boosts the protein. Pick whichever your crowd likes
- Optional extra soy sauce: Adjusting to your taste
Instructions
- Heat the Pan:
- Pour one tablespoon of vegetable oil into your largest nonstick skillet or wok. Set over medium-high heat until it shimmers. This prevents sticking and helps everything sauté evenly
- Cook the Aromatics:
- Add finely chopped onion and diced bell pepper if using. Sauté for three minutes, stirring occasionally, until onions are soft and slightly translucent. This forms the sweet savory base of your rice
- Scramble the Eggs:
- Push cooked vegetables to one side of the pan. Drizzle the other side with remaining tablespoon of oil. Pour in beaten eggs. Stir gently and continuously. Cook until just barely set, keeping them tender but not dry. Combine with vegetables so every bite has some egg
- Boost Flavor with Aromatics:
- Toss in minced garlic and grated ginger. Stir-fry everything for thirty seconds until mixture smells irresistible. Watch closely as garlic can burn fast
- Add Rice and Break Up Clumps:
- Crumble cold cooked rice into the pan. Use your spatula to break up any lumps. Stir-fry for two to three minutes, moving ingredients so grains heat through and get slightly crisp
- Mix in Veggies and Seasoning:
- Add thawed peas and carrots. Drizzle with soy sauce and sesame oil. Sprinkle in black pepper. Toss so seasoning coats every grain. Let everything cook for another two to three minutes
- Finish with Garnishes and Protein:
- Before serving, stir in sliced green onions and any extra protein like diced chicken, shrimp or tofu. Taste the rice. Adjust with extra soy sauce if desired. Serve hot with more green onions
Save to Pinterest Egg fried rice always reminds me of my dad quickly tossing together a pan when I got home late from after-school activities. We would eat it piping hot, elbow to elbow straight from the pan because nobody could wait for bowls.
Storage Tips
Store leftovers in a tightly sealed container in the fridge and they will taste just as good for up to three days. For a crispier texture, reheat in a skillet with a splash of oil instead of microwaving. Sometimes I eat leftovers cold straight from my lunchbox.
Ingredient Substitutions
If you are out of jasmine rice, use any leftover rice you have—even brown rice works. If you need to avoid soy, swap in coconut aminos for umami. No peas or carrots? Use broccoli, zucchini or corn. This recipe loves creativity.
Serving Suggestions
Brighten your bowl with lime or lots of chopped cilantro on top. Pair it with cucumber salad for crunch or miso soup for a true Asian-inspired spread. For guests, add a little bowl of chili crisp for extra zip.
Cultural or Historical Context
Egg fried rice has roots going back centuries in many parts of Asia as a humble way to use up leftover rice and bits from the fridge. Its versatility is why it is still a favorite everywhere. No two families make it quite the same.
Seasonal Adaptations
Swap in asparagus and snap peas for spring. Use zucchini and corn in summer. Try roasted squash or shredded Brussels sprouts in fall.
Success Stories
So many friends have come back to this recipe after trying it once and it never fails to impress. My younger cousin cooked it as her first home meal and still texts me for instructions whenever she needs comfort food.
Freezer Meal Conversion
To freeze, spread rice flat on a sheet pan to cool then place in a freezer bag. Remove as much air as you can and freeze up to a month. Thaw overnight in the fridge and reheat in a hot oiled skillet.
Save to Pinterest Whether you need dinner fast or something cozy, this fried rice delivers every time. Try it tonight and make some memories around a steaming pan.
Common Recipe Questions
- → Can I use freshly cooked rice?
Day-old rice is best for stir-frying because it's drier and less likely to stick. If using freshly cooked rice, let it cool and dry out slightly first.
- → What vegetables work best?
Frozen peas, carrots, onion, and bell pepper are classic. You can substitute with broccoli, corn, mushrooms, or your favorite stir-fry vegetables.
- → How do I make this gluten-free?
Swap regular soy sauce for gluten-free tamari or certified gluten-free soy sauce for a suitable alternative.
- → Which protein can I add?
Diced cooked chicken, shrimp, or tofu work well. Add them near the end of cooking to heat through without overcooking.
- → How do I prevent rice from sticking?
Use cold, day-old rice and a well-heated, lightly oiled nonstick skillet or wok. Break up clumps with a spatula while stir-frying.
- → Can I make it spicier?
Absolutely. Add a dash of sriracha, chili flakes, or sliced chili peppers with the vegetables for extra heat.