Chinese Egg Fried Rice
The ultimate proof that leftovers can be gourmet: day-old rice, eggs, and a few aromatics turn into a restaurant-quality side or main in 15 minutes.
Ingredients
- 4 cups cooked cold day-old rice (short or medium grain)
- 3 tbsp vegetable oil divided
- 3 large eggs lightly beaten
- 1/2 cup frozen peas and carrots thawed
- 3 green onions sliced (whites and greens separated)
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1 tsp sesame oil
- White pepper to taste
Instructions
- Break up any clumps in the cold rice with your hands or a fork so the grains are separate.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Pour in the eggs and scramble until just set but still soft. Remove and set aside.
- Add the remaining oil to the pan. Add the garlic and green onion whites, stir-frying for 20 seconds until fragrant.
- Add the peas and carrots and stir-fry for 1 minute.
- Add the rice, breaking up any remaining clumps, and stir-fry for 3–4 minutes, pressing the rice against the hot pan to get some light charring.
- Push the rice to one side, drizzle the soy sauce over the empty side, and let it sizzle for a few seconds before tossing it through the rice — this toasts the soy sauce instead of just steaming it in.
- Return the scrambled egg to the pan, add the sesame oil and green onion tops, and toss everything together. Season with white pepper and serve.
Notes
This is the perfect way to use up small amounts of leftover vegetables, rotisserie chicken, or ham — add them with the peas and carrots. No day-old rice? Spread freshly cooked rice on a sheet pan and refrigerate, uncovered, for 30 minutes to dry it out before frying. Freeze extra portions in flat bags for a fast future meal — just reheat in a hot skillet, not the microwave, to keep the texture.
