15-Minute Pantry Egg Fried Rice
The definitive solution for leftover chilled rice. High-heat wok flavor with scallions, fluffy scrambled eggs, and savory soy sauce.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
10 mins
15 mins
Easy
The definitive solution for leftover chilled rice. High-heat wok flavor with scallions, fluffy scrambled eggs, and savory soy sauce.
Ingredients
(7 items)- [ ]3 cups (broken up with clean hands) Cold day-old cooked white rice
- [ ]3 eggs, beaten Large eggs
- [ ]2 cloves, minced Garlic cloves
- [ ]2 tbsp Soy sauce
- [ ]1 tsp Toasted sesame oil
- [ ]2 tbsp Neutral cooking oil (canola or vegetable)
- [ ]3 scallions, sliced (whites and greens separated) Scallions or onion
Substitutions:
- • Cold cooked rice → Chilled cooked quinoa or cauliflower rice
- • Soy sauce → Tamari (for gluten-free) or coconut aminos
Instructions
- 1.
Heat 1 tbsp cooking oil in a large skillet or wok over medium-high heat until shimmering.
- 2.
Pour in beaten eggs. Scramble vigorously with a spatula for 45–60 seconds until soft curds form. Immediately transfer eggs to a small bowl.
- 3.
Add remaining 1 tbsp oil to the hot pan. Add scallion whites and minced garlic; stir-fry for 30 seconds until fragrant.
- 4.
Add cold rice to the pan, pressing it flat against the hot surface with the back of your spatula to get a slight sear. Stir-fry for 3–4 minutes until grains are heated through and lightly toasted.
- 5.
Drizzle soy sauce and sesame oil around the perimeter of the pan so it sizzles on contact, then toss thoroughly through the rice.
- 6.
Fold scrambled eggs and scallion greens back into the rice. Toss for 30 seconds and serve immediately.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat 1 tbsp cooking oil in a large skillet or wok over medium-high heat until shimmering.
Pour in beaten eggs. Scramble vigorously with a spatula for 45–60 seconds until soft curds form. Immediately transfer eggs to a small bowl.
Add remaining 1 tbsp oil to the hot pan. Add scallion whites and minced garlic; stir-fry for 30 seconds until fragrant.
Add cold rice to the pan, pressing it flat against the hot surface with the back of your spatula to get a slight sear. Stir-fry for 3–4 minutes until grains are heated through and lightly toasted.
Drizzle soy sauce and sesame oil around the perimeter of the pan so it sizzles on contact, then toss thoroughly through the rice.
Fold scrambled eggs and scallion greens back into the rice. Toss for 30 seconds and serve immediately.
Ingredient Substitutions
- If you don't have Cold cooked rice: replace with Chilled cooked quinoa or cauliflower rice.
- If you don't have Soy sauce: replace with Tamari (for gluten-free) or coconut aminos.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Use rice that was cooked and chilled ahead: freshly cooked warm rice carries more surface moisture and tends to clump.
- ✓Food safety: cool leftover rice quickly and refrigerate it within an hour or two of cooking. Rice left out at room temperature can grow Bacillus cereus, whose toxins are not destroyed by reheating.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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