AI-generated serving inspiration; not a photograph of a tested recipe.
Cold rice separates easily and is less likely to become sticky in the pan. Use rice that was cooled and refrigerated promptly, and cook in a wide skillet so the grains have room to heat evenly.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Eggs add substance without a separate meat dish.
Frozen vegetables need no chopping.
Ingredient notes
Cooked rice is a starting ingredient; initial rice cooking is not in the timing.
Soy sauce commonly contains wheat; check labels for dietary needs.
Equipment you’ll need
Large skillet or wok
Wide spatula
Instant-read thermometer
Helpful cooking tips
Break rice clumps before adding them to the pan.
Keep the skillet hot but reduce heat if garlic begins to scorch.
Make it your own
Variations
Add diced cooked chicken with the rice and heat it to 165°F / 74°C.
Substitutions
Use tamari in place of soy sauce, checking its label if avoiding gluten.
What to serve with it
Serve with cucumber slices or steamed broccoli.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can freshly cooked rice be used?
Yes, but it will be softer. Spread it briefly on a clean tray to release steam, then use promptly; do not leave rice at room temperature for extended cooling.
Let’s get cooking
Easy Egg Fried Rice
Rice, eggs, and mixed vegetables turn a few refrigerator staples into a quick skillet dinner.
Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large skillet or wok · Wide spatula · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add eggs and scramble until fully set, then transfer to a clean plate.
Add remaining vegetable oil, peas and carrots, and garlic. Stir-fry 3–4 minutes until vegetables are hot.
Add rice, breaking up clumps with a spatula. Cook 4–5 minutes, stirring, until rice reaches 165°F / 74°C.
Return eggs and add soy sauce, sesame oil, scallions, and pepper. Toss for 1 minute and serve.
Cook’s notes
Break rice clumps before adding them to the pan.
Keep the skillet hot but reduce heat if garlic begins to scorch.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/easy-egg-fried-rice.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
