Sesame Ginger Egg Fried Rice
A fast, loaded egg fried rice with ginger, scallions, and a sesame soy gloss.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (448 reviews)
INSPIRED BY
This is my go-to way to turn leftover rice into dinner without needing a long ingredient list.
Story
This one feels like a little magic trick, especially on a busy night. If I have leftover rice, I know we are ten minutes away from a hot pan of something everyone will eat. I like to keep the ingredient list short and rely on ginger, scallions, and sesame to do the heavy lifting. The best part is those little crispy spots where the rice meets the skillet, it makes the whole bowl feel special.
By Casey
Ingredients
- 3 cups cooked rice, cold is best
- 3 large eggs
- 2 tbsp neutral oil, divided
- 1 cup frozen peas and carrots
- 3 scallions, sliced (whites and greens separated)
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar or lemon juice
- 1 tbsp sesame seeds (optional)
Instructions
- Break up the cold rice with your hands or a fork so there are no big clumps. Beat the eggs with a pinch of salt.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high. Pour in eggs and scramble just until softly set, 45 to 60 seconds. Slide onto a plate.
- Add remaining 1 tablespoon oil to the skillet. Add peas and carrots and the scallion whites, cook 2 minutes.
- Stir in ginger, then add rice. Press it into the pan and let it cook undisturbed for 1 to 2 minutes to get a few crisp spots.
- Return eggs to the pan. Add soy sauce, sesame oil, and vinegar, then toss until everything is hot and evenly coated.
- Turn off heat and fold in scallion greens. Top with sesame seeds if using and serve right away.
Chef Tips
- Cold rice fries better because the grains stay separate, fresh rice can turn gummy.
- No leftover rice? Spread hot rice on a sheet pan and chill it in the freezer for 10 minutes.
- Add a handful of leftover chicken or shrimp if you want more protein.
- Keep the heat fairly high so the rice gets a little toasty without drying out.
Cook's Notes
- **Rice texture:** Separate grains are the goal, break up clumps before they hit the pan.
- **Egg timing:** Pull the eggs early, they finish cooking when you toss everything together.
- **Salt check:** Soy sauce varies, taste at the end before adding extra salt.