Craving takeout but not the price tag? This Simple Egg and Pea Fried Rice is your new weeknight hero! It’s incredibly fast, ridiculously flavorful, and the perfect way to transform leftover rice into a meal that feels special. Forget greasy, underwhelming versions; this recipe delivers fluffy grains, tender-crisp veggies, and savory egg ribbons in every single bite. Let’s get cooking!
Ingredients
• Serves 4
• 2 tablespoons / 30 ml peanut oil, divided
• 3 large eggs, beaten
• 2 tablespoons / 30 g fresh ginger, finely chopped
• 2 tablespoons / 6 cloves garlic, finely chopped
• 1/2 cup / 50 g scallions, chopped, plus more for garnish
• 4 cups / 740 g cooked and chilled white rice
• 1 10-ounce / 280 g package frozen green peas
• 1 tablespoon / 15 ml soy sauce
Instructions
1. Prepare the Egg Ribbons: Heat a few drops of oil in a 10-inch nonstick skillet over medium heat. Pour in the beaten eggs and cook without stirring for about 3 minutes, until it forms a solid, thin omelet. Slide the egg sheet onto a cutting board, let it cool for 5 minutes, then roll it into a cylinder and slice thinly to create julienne strips.
2. Sauté the Aromatics: Heat the remaining peanut oil in a large skillet or wok over high heat. Add the chopped ginger, garlic, and scallions. Stir-fry for 1 minute until fragrant and sizzling.
3. Fry the Rice: Add the cold, cooked rice to the wok. Use your spatula to break up any clumps. Continue to stir-fry over high heat for about 5 minutes, until the rice is heated through and you notice some bits becoming slightly crispy.
4. Combine and Finish: Add the frozen peas and cook, stirring constantly, until they are hot. Gently fold in the prepared egg ribbons and drizzle with soy sauce. Toss everything together to combine.
5. Serve: Garnish with additional chopped scallions and serve immediately.
Nutritional Information
• Per 1 1/2 cup serving
• Cost: $0.67
• Calories: 427
• Fat: 11g
• Carbohydrates: 67g
• Protein: 13g
• Fiber: 4g
• Sugar: 4g
• Sodium: 131mg
Pro Tips
• Pro-Tips for Perfect Fried Rice
• Use cold, day-old rice. Freshly cooked rice is too moist and will result in a gummy texture. Chilled, leftover rice separates easily and fries up perfectly.
• Get your pan screaming hot. High heat is essential for that authentic “wok hei” flavor and to prevent the rice from steaming instead of frying.
• Don’t overcrowd the pan. If you’re doubling the recipe, it’s better to cook in two separate batches to ensure the rice fries properly rather than steams.
• Add a dash of toasted sesame oil at the very end. A small amount added off the heat provides a huge boost of nutty, aromatic flavor.
FAQ
Q: How can I add more protein to this vegetarian fried rice
A: To boost the protein, consider adding 1 cup of shelled edamame along with the frozen peas. Another great option is to press and cube 8 ounces of firm or extra-firm tofu, pan-fry it until golden, and toss it in at the end with the egg ribbons.
Q: Can I make this egg and pea fried rice vegan
A: Absolutely. To make this recipe vegan, simply omit the egg. For a similar texture, you can prepare a simple tofu scramble by crumbling 8 ounces of firm tofu and sautéing it with a pinch of turmeric and black salt (kala namak) before you cook the aromatics. Set it aside and fold it in at the end.
Q: What other vegetables can I add to this meatless fried rice
A: This recipe is very versatile. Feel free to add other vegetables like diced carrots, corn, chopped broccoli florets, or sliced bell peppers. Add harder vegetables like carrots and broccoli with the aromatics to give them more time to cook, while softer vegetables like bell peppers can be added with the peas.
Q: How do I store and reheat leftover vegetarian fried rice
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in 30-second intervals until hot. For the best texture, reheat it in a lightly oiled skillet or wok over medium-high heat, stir-frying until warmed through.
