My Easy Egg Fried Rice with Leftover Rice

My Easy Egg Fried Rice with Leftover Rice

This easy egg fried rice is my favorite way to turn leftover rice into a delicious, hot meal in minutes. With egg, vegetables, and a quick stir-fry, it's full of color, texture, and cozy flavor.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 10

Servings

Calories 322kcal

Ingredients

Main ingredients:

200 g leftover rice about 1 bowl; drier overnight rice works best
2 eggs

Side Ingredients:

50 g carrot diced
50 g ham diced (can substitute with sausage or bacon)
2 leaves bok choy or lettuce shredded or chopped
10 g chopped scallions

Seasonings:

½ tsp salt adjust to taste
2 –3 tbsp cooking oil
A pinch of white pepper optional

Instructions

Prep the ingredients

Crack 2 eggs into a bowl and set aside.
Dice the carrot and ham (or sausage). Shred or finely chop the greens. Chop the scallions.

Stir-fry eggs and add-ins

Heat 2 tbsp of cooking oil in a wok over high heat until the oil surface shows slight ripples (about 60% hot).
Pour in the egg mixture and scramble quickly with spatula into small pieces.
Add the diced carrot and ham, stir-frying for 1–2 minutes.

Stir-fry the rice

Add the leftover rice, gently pressing and breaking up clumps with a spatula.
Stir-fry on high heat for 1–2 minutes until the rice is heated through and grains are separated.
Note: High heat is key to giving the rice a dry, fluffy texture.

Season and finish

Add salt and white pepper (if using), stir well to coat the rice evenly.
Toss in the leafy greens and chopped scallions, stir-fry for another 10 seconds until the greens soften.
Turn off the heat and serve immediately.

Nutrition