Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups cold cooked long-grain white rice, preferably day-old
- 4 large eggs, beaten with 1/4 teaspoon kosher salt
- 2 tablespoons neutral oil, divided
- 1 tablespoon unsalted butter, optional but delicious
- 6 scallions, thinly sliced, whites and greens separated
- 1 medium carrot, finely diced
- 1/2 cup frozen peas
- 1/2 cup finely diced red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper or black pepper
Do This
- 1. Break up 4 cups cold cooked rice with your fingers or a fork so the grains are loose.
- 2. Scramble 4 beaten eggs in a hot skillet with 1 teaspoon oil; cook 60 to 90 seconds, then transfer to a plate.
- 3. Add remaining oil and butter to the skillet; stir-fry carrot, bell pepper, scallion whites, garlic, and ginger for 2 to 3 minutes.
- 4. Add peas and cold rice; stir-fry over medium-high heat, about 375°F pan surface temperature, for 3 to 4 minutes.
- 5. Stir in soy sauce, oyster sauce or hoisin, sesame oil, and pepper; toss until evenly coated.
- 6. Fold the eggs back in with most of the scallion greens; cook 1 minute more and serve hot.
Why You’ll Love This Recipe
- It turns leftovers into breakfast: Cold rice becomes golden, savory, and satisfying in minutes.
- Eggs make it hearty: Soft scrambled eggs add protein and a classic breakfast feel.
- Flexible and practical: Use whatever quick-cooking vegetables you have on hand.
- Big flavor, simple pantry staples: Soy sauce, scallions, sesame oil, garlic, and ginger do most of the work.
Grocery List
- Produce: 6 scallions, 1 medium carrot, 1 red bell pepper, 2 garlic cloves, 1 small piece fresh ginger
- Dairy: 4 large eggs, 1 tablespoon unsalted butter
- Pantry: 4 cups cooked long-grain white rice, neutral oil, low-sodium soy sauce, oyster sauce or hoisin sauce, toasted sesame oil, kosher salt, ground white pepper or black pepper
- Frozen: 1/2 cup frozen peas
- Optional toppings: Chili crisp, toasted sesame seeds, extra scallions, sriracha, sliced avocado
Full Ingredients
For the Fried Rice
- 4 cups cold cooked long-grain white rice, preferably refrigerated overnight
- 4 large eggs
- 1/4 teaspoon kosher salt, for the eggs
- 2 tablespoons neutral oil, such as avocado, canola, vegetable, or grapeseed oil, divided
- 1 tablespoon unsalted butter, optional
- 6 scallions, thinly sliced, white and light green parts separated from dark green tops
- 1 medium carrot, finely diced, about 1/2 cup
- 1/2 cup finely diced red bell pepper
- 1/2 cup frozen peas, no need to thaw
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
For the Seasoning
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce, or hoisin sauce for a vegetarian-friendly option if using vegetarian hoisin
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper or freshly ground black pepper
- 1/8 teaspoon kosher salt, only if needed after tasting
Optional Finishes
- 1 tablespoon toasted sesame seeds
- 1 to 2 teaspoons chili crisp or sriracha
- Extra sliced scallion greens
- 1/2 avocado, sliced, for serving
Step-by-Step Instructions
Step 1: Prepare the rice and ingredients
Use 4 cups of cold cooked rice for the best texture. Day-old rice is ideal because it is drier and separates easily in the pan instead of turning mushy. Before cooking, break up any clumps with clean hands or a fork so the grains are loose. If the rice feels very hard from the refrigerator, let it sit at room temperature for 10 minutes while you chop the vegetables.
Slice the scallions and keep the white and light green parts separate from the dark green tops. The pale parts will cook with the vegetables, while the green tops will be folded in at the end for fresh flavor and color.
Step 2: Mix the eggs
Crack 4 large eggs into a bowl and beat them with 1/4 teaspoon kosher salt until the yolks and whites are fully combined. The salt seasons the eggs directly and helps them taste complete, even when folded through the rice. Keep the beaten eggs near the stove because the cooking will move quickly.
Step 3: Scramble the eggs gently
Heat a large 12-inch nonstick skillet, carbon-steel pan, or well-seasoned wok over medium-high heat for about 2 minutes, until the pan surface is approximately 375°F. Add 1 teaspoon of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for 10 seconds, then gently push and fold them with a spatula until soft curds form, about 60 to 90 seconds total.
Transfer the eggs to a plate while they are still slightly glossy. They will finish cooking when added back to the hot rice later. Wipe out any stuck egg bits if needed.
Step 4: Stir-fry the vegetables and aromatics
Return the skillet to medium-high heat. Add the remaining neutral oil and the optional 1 tablespoon unsalted butter. Once the butter melts and the oil shimmers, add the diced carrot, diced red bell pepper, and the white and light green scallion parts. Stir-fry for 2 minutes, keeping everything moving so the vegetables soften without steaming.
Add the minced garlic and grated ginger. Cook for 30 seconds, stirring constantly, just until fragrant. Garlic can burn quickly in a hot pan, so do not walk away at this stage.
Step 5: Add peas and rice
Add 1/2 cup frozen peas directly to the skillet and stir for 30 seconds. Add the 4 cups cold cooked rice, spreading it across the pan in an even layer. Let it sit for 20 to 30 seconds at a time before stirring; this gives the rice a lightly toasted flavor and helps the edges pick up a little golden color.
Continue stir-frying for 3 to 4 minutes. Press any remaining clumps gently with the back of the spatula to separate the grains. The rice should look hot, dry, and glossy rather than wet or sticky.
Step 6: Season the fried rice
Drizzle 2 tablespoons low-sodium soy sauce around the edges of the hot pan, where it can sizzle slightly before being mixed in. Add 1 tablespoon oyster sauce or hoisin sauce, 1 teaspoon toasted sesame oil, and 1/4 teaspoon ground white pepper or black pepper. Toss thoroughly for 1 to 2 minutes, scraping from the bottom and folding the rice over itself until the color is evenly distributed.
Taste the rice. If it needs more seasoning, add up to 1/8 teaspoon kosher salt, but go slowly because soy sauce and oyster sauce already bring plenty of saltiness.
Step 7: Fold in the eggs and scallions
Return the soft scrambled eggs to the pan. Use the spatula to break them into bite-size pieces as you fold them through the rice. Add most of the dark green scallion tops, saving a small handful for garnish. Cook for 1 minute, just until the eggs are hot and everything is well combined.
Step 8: Serve hot
Spoon the breakfast fried rice into warm bowls or shallow plates. Finish with the reserved scallion greens and, if you like, toasted sesame seeds, a drizzle of chili crisp, sriracha, or sliced avocado. Serve immediately while the rice is hot, fragrant, and lightly crisp around the edges.
Pro Tips
- Cold rice is the secret: Freshly cooked rice contains more moisture and can turn soft. If you only have fresh rice, spread it on a baking sheet and chill it uncovered in the refrigerator for 30 minutes before frying.
- Use a large pan: A 12-inch skillet or wok gives the rice room to fry. If your pan is smaller, cook the rice in two batches so it does not steam.
- Season around the edge of the pan: Drizzling soy sauce onto the hot metal helps deepen its flavor before it coats the rice.
- Keep the heat lively: Medium-high heat, around 375°F pan surface temperature, helps create lightly toasted grains without drying out the eggs.
- Do not overcook the eggs at the start: Pull them from the pan when still a little soft; they will become tender, not rubbery, in the finished dish.
Variations
- Bacon breakfast fried rice: Cook 4 slices chopped bacon until crisp, then use 1 tablespoon of the bacon fat in place of some of the oil. Fold the crispy bacon in with the eggs at the end.
- Vegetarian protein boost: Add 1 cup diced firm tofu or shelled edamame with the peas. Use hoisin sauce or vegetarian mushroom oyster sauce instead of regular oyster sauce.
- Spicy morning version: Add 1 to 2 teaspoons chili crisp, sambal oelek, or sriracha with the soy sauce. Top with extra scallions and sesame seeds.
Storage & Make-Ahead
Store leftover breakfast fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with 1 to 2 teaspoons water or oil, stirring often, until the rice reaches 165°F. You can also microwave it in a covered microwave-safe bowl in 60-second bursts, stirring between each burst, until fully hot.
For make-ahead prep, cook the rice 1 day in advance and refrigerate it uncovered until cool, then cover it. You can also chop the carrot, bell pepper, and scallions the night before and store them in separate airtight containers. For best texture, scramble the eggs and fry the rice just before serving.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings and using oyster sauce and butter: 365 calories, 12 g protein, 52 g carbohydrates, 12 g fat, 3 g saturated fat, 190 mg cholesterol, 4 g fiber, 5 g sugar, and 720 mg sodium. Nutrition will vary depending on the rice, sauce brands, toppings, and optional add-ins used.
