Egg Fried Rice with Peas and Carrots
A simple, fast fried rice with fluffy scrambled eggs, fresh diced carrots, sweet peas, and soy sauce–seasoned rice. The key is using day-old or chilled cooked rice so the grains stay separate and don't clump. Perfect as a side dish or light main with protein.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- About 4 cups (serves 4 as a side)
Steps
Before you start
- Have all ingredients prepped and within arm's reach—fried rice cooks fast and you won't have time to chop mid-cooking.
- Use day-old or freshly cooked rice that has been spread on a plate and chilled for at least 30 minutes (or refrigerated overnight); cold rice grains separate better and won't turn mushy.
- Preheat your wok or large skillet over medium heat for 1 minute before you start.
Scramble the eggs
- Heat 1 tablespoon (15 ml) of vegetable oil in your wok or skillet over medium-high heat.
- Once shimmering, pour in the beaten eggs and let them sit undisturbed for 15–20 seconds so they begin to set.
- Then gently scramble with a spatula or wooden spoon, breaking them into small, bite-sized pieces, about 1–2 minutes total.
- Transfer the cooked eggs to a plate.
- They should be just set but still tender—do not brown them.
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Ready when: Eggs are set into small curds, just cooked through, tender and not browned
Tip: Don't overcook the eggs—they'll continue to firm up as the rice heats through. Remove them slightly underdone if needed.
Stir-fry carrots and garlic
- Add the remaining 1 tablespoon (15 ml) of vegetable oil to the same wok over medium-high heat.
- Once the oil is hot, add the minced garlic and let it sizzle for about 15–20 seconds until fragrant.
- Add the diced carrots and stir-fry constantly for about 2–3 minutes until they soften slightly but still have a little bite to them.
- The carrots should be translucent at the edges but not fully tender.
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Ready when: Carrots are slightly softened, edges are translucent, but still hold their shape
Tip: Keep the heat high and stir constantly so the garlic doesn't burn. If the wok seems dry, carrots will cook too fast—the oil amount is correct.
Add rice and peas
- Add the chilled cooked rice to the wok, breaking up any clumps with your spatula as you add it.
- Stir and toss constantly for 2 minutes, working to separate the grains and combine them evenly with the carrots and garlic.
- Add the thawed peas and stir for another 1 minute until the peas are heated through.
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Ready when: Rice grains are separated, hot throughout, and peas are warmed through
Tip: If the rice is still clumpy, use two utensils (a spatula and a wooden spoon) to break it up as you toss. Cold rice separates better than warm rice.
Season with soy sauce
- Push the rice mixture to the sides of the wok, creating a small well in the center.
- Pour the soy sauce into the well and let it sizzle for about 15 seconds, then toss the entire mixture to combine evenly.
- Stir constantly for 30–45 seconds so the soy sauce coats all the grains and the heat releases its flavor.
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Ready when: Soy sauce is evenly distributed, rice is fragrant and lightly browned
Tip: Pouring the soy sauce onto hot wok surface helps it caramelize slightly and distribute better than if you just drizzle it over the rice.
Return eggs and finish
- Return the scrambled eggs to the wok along with the white pepper.
- Toss everything together gently for about 30 seconds, folding the eggs through the rice without breaking them into tiny pieces.
- If using sesame oil, drizzle it over the top and give one final toss.
- If using scallions, scatter the white parts over the rice now and toss briefly.
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Ready when: Eggs are distributed throughout, everything is hot and well combined
Tip: Fold gently so the egg curds stay visible and don't disappear into the rice. Add sesame oil at the very end to preserve its aromatic flavor.
Plate and garnish
- Transfer the fried rice to a serving bowl or individual bowls.
- If you held back some raw green scallion tops, scatter them on top now for color and a fresh finish.
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Tip: Adding scallion greens after cooking keeps them crisp and bright. Green parts also signal to diners that this dish is fresh.
Good to know
Tips
- Day-old or chilled rice is essential—warm, freshly cooked rice will steam and clump. If you only have fresh rice, spread it on a plate to cool for at least 30 minutes, then refrigerate for 1–2 hours before using.
- Keep your heat at medium-high throughout the cooking process. Too low and the rice will steam instead of fry; too high and the bottom can scorch.
- Have everything prepped and within reach before you start. Fried rice comes together in under 15 minutes of active cooking, so there is no time to chop mid-recipe.
- For extra flavor, try adding 1 tablespoon of oyster sauce alongside the soy sauce, or stir in a teaspoon of white miso paste dissolved in the soy sauce for deeper umami.
Make ahead
You can prep all ingredients (dice carrots, thaw peas, mince garlic, beat eggs, chill rice) up to 4 hours ahead. Store prepped items in separate containers in the refrigerator. Once assembled, fried rice is best eaten right away, but any leftovers can be stored separately and reheated as described below.
Storage & reheating
Room temperature: not recommended (rice can develop bacteria if left out over 2 hours). Refrigerator: keep in an airtight container up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water, stirring often, 2–3 minutes, until hot throughout. Freezer: fried rice keeps up to 3 months in a freezer container; thaw in the refrigerator overnight, then reheat as above.
Substitutions
- frozen peas → corn kernels (fresh or frozen), green beans, or diced bell pepper. Corn adds sweetness; green beans need an extra 30 seconds of cooking to soften. Bell pepper is best added when you stir-fry the carrots so it softens evenly.
- cooked jasmine or long-grain white rice, chilled → day-old cooked brown rice or short-grain white rice. Brown rice will give a nuttier flavor and chewier texture. Short-grain rice may clump slightly more, so break it up extra carefully.
- soy sauce → tamari (gluten-free soy sauce) or coconut aminos. Coconut aminos is sweeter and less salty, so start with 2 tablespoons and taste before adding the full amount.
- white pepper → black pepper or a pinch of cayenne pepper. Black pepper will be visible in the rice; cayenne adds heat. Use half the amount of cayenne to avoid overpowering the dish.
