Egg Fried Rice

Updated July 12, 2016

This popular Chinese-style rice dish is an excellent way to use up leftover rice. Good with all stir-fried dishes, such as beef with peppers, or chicken with cashew nuts. Caution: Make sure the rice is cold, not freshly made.


Preparation Time5 min

Cooking Time10 min

Cooking MethodStir-frying



One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course, Side Dish

Dietary ConsiderationVegetarian


MealDinner, Lunch


Taste and TextureSavory


  • 1 tbsp vegetable oil
  • 2 scallions, sliced
  • 1 green or red bell pepper, cored, seeded, and diced
  • 4–6 cups cold cooked rice
  • 2 eggs, beaten
  • 2 tbsp soy sauce
  • Wok or large frying pan


Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the scallions and pepper and stir–fry for 2 minutes, or until softened but not colored.

Add the rice to the wok and stir-fry about 5 minutes until heated through. Push the rice away from the center of the wok, pour in the eggs, and stir until scrambled and set.

Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.

Variation: House Special Fried Rice

Add chopped celery, peas, corn, sliced napa cabbage, seeded and sliced mild jalapeño peppers, or any other leftover vegetables, along with cubes or strips of cooked meat or chicken. Add bean sprouts at the last minute or they will lose their crunchiness.



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