Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (about 525 g) cooked day-old white rice, cold and fluffed
- 4 large eggs
- 1 cup (140 g) frozen mixed vegetables, thawed and patted dry
- 4 scallions, thinly sliced (whites and greens separated)
- 2 tbsp (30 ml) neutral oil, divided
- 2 tbsp (30 ml) soy sauce
- 1 tsp (4 g) sugar
- 1/4 tsp white pepper (optional)
- 1 tsp (5 ml) toasted sesame oil (optional)
- Kosher salt, to taste
Do This
- 1. Break up cold rice; thaw and pat dry the mixed veggies. Slice scallions, separating whites/greens.
- 2. Beat eggs with a pinch of salt and white pepper until foamy, 20–30 seconds.
- 3. Heat a wok or large skillet over medium-high until a water droplet skitters (about 400°F/205°C surface temp). Add 1 tbsp oil.
- 4. Pour in eggs; scramble just-set, 30–45 seconds. Transfer to a plate.
- 5. Add remaining 1 tbsp oil; stir-fry scallion whites 30 seconds. Add rice; press and toss until hot with lightly toasted edges, 2–3 minutes.
- 6. Add mixed veggies; cook 1–2 minutes. Drizzle soy sauce around the pan’s edge and sprinkle sugar; toss 45–60 seconds.
- 7. Return eggs; break into bite-size pieces. Add scallion greens and sesame oil. Taste and adjust salt. Serve hot.
Why You’ll Love This Recipe
- Perfect use for leftover rice—fast, frugal, and flavorful.
- Restaurant-style texture: distinct grains, soft egg, crisp-tender veggies.
- Pantry-friendly and weeknight-easy in 20 minutes.
- Endlessly adaptable—add protein or spice it up.
Grocery List
- Produce: 4 scallions
- Dairy: 4 large eggs
- Pantry: Cooked white rice (leftover), neutral oil, soy sauce, sugar, white pepper (optional), toasted sesame oil (optional), frozen mixed vegetables
Full Ingredients
Rice & Eggs
- 3 cups (about 525 g) cooked day-old white rice, cold and fluffed
- 4 large eggs (about 200 g without shells)
Vegetables & Aromatics
- 1 cup (140 g) frozen mixed vegetables (peas, carrots, corn), thawed and patted dry
- 4 scallions, thinly sliced; whites and greens separated (about 40 g total)
Sauce & Seasoning
- 2 tbsp (30 ml) neutral oil (canola, peanut, or sunflower), divided
- 2 tbsp (30 ml) soy sauce (light or all-purpose)
- 1 tsp (4 g) sugar
- 1/4 tsp white pepper (optional)
- Kosher salt, to taste
- 1 tsp (5 ml) toasted sesame oil (optional, for finishing)
Optional Garnishes
- Extra sliced scallion greens
- Toasted sesame seeds or a few drops of chili oil (optional)
Step-by-Step Instructions
Step 1: Prep the rice and vegetables
Spread the cold, day-old rice on a tray and gently break up any clumps with clean hands or a fork so every grain is separate. If the rice feels damp, let it air-dry 5 minutes while you prep the rest. Thaw the mixed vegetables and pat dry thoroughly to prevent sputtering. Slice the scallions, keeping the whites and greens in separate piles.
Step 2: Whisk and season the eggs
Crack the eggs into a bowl. Add a pinch of kosher salt and the white pepper (if using). Whisk vigorously for 20–30 seconds until foamy and evenly blended—this incorporates air for tender curds.
Step 3: Preheat the pan hot and fast
Set a wok or large (12-inch) skillet over medium-high heat for 2–3 minutes. You’re aiming for a water droplet to skitter and evaporate on contact, about 400°F/205°C surface temperature. Add 1 tablespoon of the neutral oil and swirl to coat.
Step 4: Soft-scramble the eggs
Pour in the eggs and stir continuously with a spatula, forming soft, just-set curds, 30–45 seconds. Do not overcook. Transfer the eggs to a plate—they’ll finish cooking later.
Step 5: Fry aromatics, then rice
Add the remaining 1 tablespoon oil. Stir-fry the scallion whites until fragrant, about 30 seconds. Add the rice, pressing it lightly against the hot pan to sear, then toss. Continue stir-frying until the grains are hot, separate, and lightly toasted at the edges, 2–3 minutes.
Step 6: Add vegetables and seasonings
Scatter in the thawed mixed vegetables and stir-fry until crisp-tender, 1–2 minutes. Drizzle the soy sauce around the edges of the pan (so it sizzles and coats evenly) and sprinkle in the sugar. Toss and stir 45–60 seconds until the rice looks glossy and evenly seasoned.
Step 7: Finish and serve
Return the eggs, breaking them into bite-size pieces. Add the scallion greens and the sesame oil (if using). Toss for 20–30 seconds. Taste and adjust with a pinch of salt if needed. Serve immediately while hot and steamy.
Pro Tips
- Use day-old rice: Cook rice the day before, cool quickly, and refrigerate. Dry rice stir-fries better and won’t turn mushy.
- Go hot: A properly preheated pan (about 400°F/205°C surface temp) gives you toasty edges and distinct grains.
- Dry your veggies: Blot thawed vegetables to prevent steaming and keep the rice crisp.
- Soy around the edge: Pouring soy sauce along the hot pan sides intensifies aroma and distributes flavor evenly.
- Small batches: If your pan is under 12 inches, cook in two batches to avoid crowding.
Variations
- Chicken or Ham Fried Rice: Stir-fry 1 cup (150 g) diced cooked chicken or ham after the scallion whites, 1–2 minutes, before adding rice.
- Kimchi Fried Rice: Replace mixed veggies with 1 cup (160 g) chopped, well-drained kimchi; add 1–2 tsp gochujang with the soy sauce.
- Garlic-Chili Fried Rice: Add 2 minced garlic cloves and 1 tsp chili crisp with the scallion whites; finish with lime for brightness.
Storage & Make-Ahead
Cool leftovers quickly in a shallow container; refrigerate within 2 hours (for food safety). Store up to 4 days in the fridge or up to 2 months in the freezer. Reheat in a lightly oiled skillet over medium-high heat, stirring until steaming hot and sizzling at the edges, 3–4 minutes, or microwave covered until piping hot (165°F/74°C). If freezing, portion into flat freezer bags for faster thawing; reheat from frozen directly in a hot skillet 6–8 minutes, stirring occasionally.
Nutrition (per serving)
Approximate: 315 calories; 11 g protein; 39 g carbohydrates; 12 g fat; 2 g fiber; 480 mg sodium (varies with soy sauce and added salt). Calculated without optional sesame oil or garnishes.
