Egg Fried Flavorful Stir-Fry (Printable)

Fluffy eggs, colorful veggies, and savory soy sauce come together in this fast, vibrant stir-fry.

# What You'll Need:

→ Rice

01 - 2 cups cooked leftover rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (use low-sodium if preferred)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil (or other neutral oil)

# Method:

01 - Dice vegetables, thaw peas, and beat the eggs in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Add carrots and bell pepper, sauté for 2 minutes until slightly tender.
04 - Stir in peas and half of the scallions; cook for 1 minute.
05 - Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice; toss to combine thoroughly.
07 - Return scrambled eggs to the pan. Stir-fry together for another minute, seasoning with pepper and salt as needed.
08 - Remove from heat and garnish with the remaining scallions. Serve immediately.

# Expert Pointers:

01 -
  • It's genuinely faster than delivery, and somehow tastes better when you've made it yourself in your own kitchen.
  • Leftover rice finally gets the respect it deserves instead of sitting forgotten in the back of the fridge.
  • The whole thing comes together in one pan with no special techniques, just the sound of things sizzling at exactly the right moment.
02 -
  • Day-old or cold rice is absolutely essential—warm fresh rice will create a mushy, clumpy mess no matter how good your technique is.
  • Don't overcrowd the pan with all the vegetables at once; add them in stages so they cook evenly and maintain their texture.
  • The soy sauce and sesame oil should be the very last seasonings you add, right before the eggs go back in, so their flavors stay bright and don't cook away.
03 -
  • Keep your heat high enough that the rice actually fries and develops subtle brown spots instead of just warming through—this is what separates forgettable from craveable.
  • Toast the sesame oil by drizzling it onto the hot rice and stirring immediately so it releases its full, nutty aroma instead of burning off.
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