Skip to content
Isaiah Can Cook
← All Recipes

Egg Fried Rice

A simple, savoury fried rice made with day-old rice, scrambled eggs, crunchy vegetables, fresh pepper, and a mix of sauces. It comes together quickly and has that proper fried-rice taste.

A dome of egg fried rice topped with chopped spring onions, plated on a dark plate

Recipe at a Glance

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
3–4
Difficulty
Easy

Ingredients

For the Egg

  • Eggs
  • Salt, to taste
  • Cooking oil, for scrambling

For the Fried Rice

  • Day-old cooked rice
  • Cooking oil
  • Onions, chopped
  • Garlic, chopped
  • Fresh pepper, ground
  • Carrots, diced
  • Green bell pepper, diced
  • Red bell pepper, diced
  • Spring onions, chopped
  • Seasoning cubes
  • Salt, to taste
  • Soy sauce
  • Oyster sauce
  • Hot sauce, optional

For Garnishing

  • Spring onions, chopped

Procedure

  1. 1Start by preparing all your vegetables. Peel or scrape the carrots to remove any dirt, then dice them into bite-sized pieces.
  2. 2Dice the red and green bell peppers, chop the onions and garlic, and chop some spring onions. Keep a little spring onion aside for garnishing at the end.
  3. 3Crack the eggs into a bowl or plate, add a little salt, and whisk everything together until combined.
  4. 4Heat a little oil in a pan over medium heat, pour in the eggs, and scramble until cooked through.
  5. 5Remove the scrambled egg from the pan and set it aside.
  6. 6Add a little more oil to the same pan and let it heat up.
  7. 7Add the chopped onions and garlic and sauté for about 30 seconds, just until they become fragrant.
  8. 8Add the ground fresh pepper and stir-fry for a short while, allowing the pepper to cook into the onion and garlic mixture.
  9. 9Add the diced carrots, green bell pepper, red bell pepper, and spring onions.
  10. 10Season with seasoning cubes and salt, then stir-fry the vegetables until they are cooked but still have a little bite. You don't want sad, completely soft vegetables.
  11. 11Add the day-old rice to the pan and toss everything together, making sure the vegetables and seasoning are evenly distributed through the rice.
  12. 12Add soy sauce, oyster sauce, and hot sauce if you're using it.
  13. 13Stir-fry everything together until the rice is evenly coated with the sauces and heated through.
  14. 14Add the scrambled egg back into the pan and gently mix it through the rice.
  15. 15Taste and adjust the seasoning if needed.
  16. 16For plating, spoon the fried rice into a plate or small bowl and press it down firmly so it takes the shape of the plate.
  17. 17Carefully turn the plate or bowl upside down onto your serving plate and lift it away to reveal the neatly shaped rice.
  18. 18Finish with some chopped spring onions on top and serve hot.

Isaiah's Notes

  • Use day-old rice. Cold, leftover rice works best because it is drier and less likely to turn mushy when stir-fried.
  • Prep everything before you start cooking. Fried rice moves pretty quickly once the pan gets hot, so having your vegetables chopped and sauces ready makes things much easier.
  • Keep the vegetables slightly crunchy. Don't cook them until they're completely soft. That little bit of texture makes the rice better.
  • Adjust the heat to your taste. The fresh pepper gives the rice its main kick, while the hot sauce is completely optional.
  • Go easy on the salt. Soy sauce, oyster sauce, and seasoning cubes already contain salt, so taste before adding more.

Serve the egg fried rice hot, topped with fresh spring onions. It works perfectly on its own, but you can also serve it with your favourite protein or other sides.