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20-minute egg fried rice with separated rice, egg, peas and carrots

20-Minute One-Pan Egg Fried Rice

A quick one-pan egg fried rice made with cooked rice, eggs, frozen vegetables, soy sauce, and simple aromatics. A large skillet gives you separated, flavorful rice without needing a wok.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked long-grain white rice preferably chilled
  • 3 large eggs
  • 1 tablespoon neutral cooking oil
  • 1 cup frozen peas and carrots
  • 2 tablespoons finely diced yellow onion
  • 1 small garlic clove minced
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 green onions thinly sliced
  • ¼ teaspoon black or white pepper
  • Optional: sesame seeds or chili crisp for serving

Method
 

  1. Break up the cooked rice before starting. If using freshly cooked rice, spread it in a thin layer and let excess steam escape before cooking.
  2. Beat the eggs in a small bowl and measure the soy sauce so everything is ready before the skillet heats.
  3. Heat a large 12-inch skillet over medium-high to high heat. Add the neutral oil.
  4. Add the onion, garlic and frozen peas and carrots. Stir-fry until hot and the excess moisture has cooked off.
  5. Add the rice. Spread it across the skillet and break up remaining clumps with the edge of a spatula. Cook until the rice is hot and the surface looks relatively dry.
  6. Push the rice to one side of the skillet. Add a small amount of oil to the empty space if needed, then pour in the beaten eggs.
  7. Let the eggs begin to set, then scramble them into medium-sized curds. Cook until fully set.
  8. Fold the egg into the rice and vegetables.
  9. Pour the measured soy sauce around the rice rather than adding a large pool in one place. Toss until evenly distributed.
  10. Turn off the heat. Stir in sesame oil, green onions and pepper. Serve immediately.

Notes

  • Best rice: Chilled leftover long-grain white rice is easiest to fry without becoming wet.
  • Fresh rice: Spread freshly cooked rice thinly to release steam before frying.
  • Pan size: A 12-inch skillet is recommended. If the rice is crowded into a deep layer, cook in two batches.
  • Frozen vegetables: Remove excess surface moisture before adding them.
  • Sauce: Measure the soy sauce. Too much liquid can make the rice wet and overly salty.
  • One-pan method: The egg cooks in a cleared section of the same skillet, so no separate egg pan is needed.
  • Storage: Refrigerate promptly and use within 3-4 days.
  • Reheating: Reheat leftovers to 165°F / 74°C.