Egg Fried Rice with Leftover Rice and Frozen Vegetables
Make beginner egg fried rice with leftover rice, eggs, frozen peas, carrot, green onion, soy sauce, and practical supermarket substitutions.
Break up chilled cooked rice with your hands or a spoon so it can fry evenly instead of clumping.
Cook beaten eggs in a little oil until just set, then move them to a plate.
Cook carrot and peas until hot. Add rice and stir-fry until the grains look separate and lightly glossy.
Return eggs, add soy sauce around the edge of the pan, then finish with green onion and sesame oil.
Day-old rice is easiest, but freshly cooked rice can work if spread on a tray until steam escapes.
Frozen peas and diced frozen carrots are useful shortcuts for weeknight fried rice.
Low-sodium soy sauce gives more control if you are cooking for children.
Use mixed frozen vegetables instead of peas and carrot.
Use tamari instead of soy sauce for a gluten-free version if the rest of the ingredients are safe.
Add leftover cooked chicken, shrimp, tofu, or mushrooms if you want more protein.
Cooked rice: Day-old jasmine rice, Basmati rice, Fresh rice cooled on a tray. Cold rice is easiest. If using fresh rice, spread it out so steam escapes before frying.
Eggs: Two eggs plus tofu, Egg whites and one whole egg, Cooked chicken. Scramble eggs separately so they stay tender instead of disappearing into the rice.
Frozen peas and carrot: Frozen mixed vegetables, Sweetcorn, Finely chopped broccoli. Small vegetables work best because they heat quickly and do not water down the rice.
Can I make egg fried rice with fresh rice?
Yes, but spread the cooked rice on a tray for 10 to 15 minutes so steam escapes before frying.
The rice was probably too wet, the pan was crowded, or too much sauce was added at once.
Yes. Add cooked chicken, shrimp, tofu, or mushrooms after the rice is hot and before final seasoning.