Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (160 g) cooked rice, cold (leftover rice or microwavable rice)
- 1/3 cup (45 g) frozen peas & carrots
- 1 large egg
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 ml) neutral oil (canola, avocado, or vegetable), optional but recommended
- 1 tablespoon (15 ml) water (for steaming/warming)
- 1/8 teaspoon white pepper (or black pepper)
- 1 scallion, thinly sliced (about 2 tablespoons), for finishing
- Optional: 1/2 teaspoon sesame seeds
Do This
- 1. In a microwave-safe bowl (16–20 oz), add rice, frozen peas/carrots, and 1 tablespoon water; break up rice clumps.
- 2. Microwave 60 seconds on HIGH (1000W); stir.
- 3. Microwave 30–60 seconds more until hot; drain any excess water if needed.
- 4. Stir in soy sauce, sesame oil, neutral oil (if using), and pepper.
- 5. Push rice to the edges to make a well; crack egg into the center and pierce yolk.
- 6. Microwave 30 seconds; stir egg in the center. Microwave 15–30 seconds more; stir to finish scrambling.
- 7. Toss everything together, top with scallions (and sesame seeds), and serve hot.
Why You’ll Love This Recipe
- Fast and satisfying: takeout-style egg fried rice in about 7 minutes.
- Uses what you have: leftover rice and frozen vegetables work perfectly.
- One bowl, minimal cleanup: the egg scrambles right in the same bowl.
- Easy to customize with extra protein, spice, or whatever veggies are in the freezer.
Grocery List
- Produce: 1 scallion
- Dairy: none
- Pantry: cooked rice (leftover or microwavable), frozen peas & carrots, low-sodium soy sauce, toasted sesame oil, neutral oil (optional), white or black pepper, sesame seeds (optional)
Full Ingredients
Base
- 1 cup (160 g) cooked rice, cold (leftover is ideal; if using microwavable rice, use 1 cup after heating)
- 1/3 cup (45 g) frozen peas & carrots (straight from frozen)
- 1 tablespoon (15 ml) water (helps steam and reheat evenly)
Seasoning
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 ml) neutral oil (optional but recommended for a more “fried rice” feel)
- 1/8 teaspoon white pepper (or black pepper)
Egg & Finish
- 1 large egg
- 1 scallion, thinly sliced (about 2 tablespoons)
- Optional: 1/2 teaspoon sesame seeds
Step-by-Step Instructions
Step 1: Choose the right bowl and add the rice
Use a microwave-safe bowl or wide mug that holds 16–20 oz. Wider is better than taller because it helps the egg scramble evenly. Add 1 cup cooked cold rice and break it up with a fork so it heats evenly and doesn’t stay in a big clump.
Step 2: Add frozen vegetables and steam-heat
Add 1/3 cup frozen peas & carrots and 1 tablespoon water. Stir to distribute the vegetables through the rice. Microwave on HIGH for 60 seconds (based on a 1000W microwave), then stir well.
Microwave on HIGH for another 30–60 seconds, just until the rice is hot and the vegetables are tender. If there’s visible water pooling at the bottom, carefully pour it off or stir and microwave for another 15 seconds to evaporate it.
Step 3: Season the rice like takeout
Stir in 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon neutral oil (if using), and 1/8 teaspoon white pepper. Mix until the rice is evenly tinted and glossy.
Step 4: Make a well and add the egg
Use your spoon to push the rice up the sides of the bowl, making a small well in the center. Crack in 1 large egg. Use a fork to pierce the yolk (this helps it cook evenly and reduces popping), then lightly beat the egg in the center without pulling in too much rice yet.
Step 5: Microwave-scramble the egg right in the bowl
Microwave on HIGH for 30 seconds. Remove and stir the egg in the center briskly with a fork, scraping the bowl so it forms soft curds. Microwave again for 15–30 seconds, then stir.
The egg is done when it looks set (no runny liquid) and reaches 160°F (71°C) if checked with a thermometer. If needed, microwave in 10-second bursts until fully set. (Microwave power varies, so use short bursts near the end to avoid rubbery eggs.)
Step 6: Toss, finish, and serve
Fold the scrambled egg into the rice until evenly distributed. Taste and adjust: for more saltiness, add 1 teaspoon soy sauce at a time; for more aroma, add a few drops of sesame oil. Top with sliced scallions and optional sesame seeds. Serve immediately while hot.
Pro Tips
- Cold rice works best: Chilled, leftover rice stays pleasantly chewy and clumps less. If your rice is fresh and warm, spread it on a plate for 5 minutes to steam off moisture before making the recipe.
- Break up clumps early: The more separated the grains are before microwaving, the more “fried rice” the final texture will feel.
- Go easy on sesame oil: Keep it at 1 teaspoon for fragrance; too much can taste bitter or overpowering.
- Short bursts for the egg: Eggs overcook quickly in the microwave. The final 10–20 seconds make a big difference.
- Want it drier? After mixing everything, microwave an additional 20–30 seconds to reduce moisture (especially helpful if your rice was very soft).
Variations
- Spicy egg fried rice: Add 1 teaspoon sriracha or 1/4 teaspoon chili crisp with the soy sauce, and finish with extra scallions.
- “Takeout combo” version: Add 1/4 cup (40 g) diced cooked chicken, ham, or shrimp with the rice in Step 2 and heat through.
- Garlic-ginger boost: Stir in 1/4 teaspoon garlic powder and 1/8 teaspoon ground ginger with the seasonings, or add 1 teaspoon finely minced fresh ginger if you have it.
Storage & Make-Ahead
This recipe is best eaten right away, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave until steaming hot, 1–2 minutes, stirring halfway through. For make-ahead convenience, portion 1 cup cooked rice into containers and freeze; thaw overnight in the fridge, or microwave with a splash of water until hot before proceeding with the recipe.
Nutrition (per serving)
Approximate: 360 calories, 12 g protein, 52 g carbohydrates, 12 g fat, 2 g fiber, 8 g sugar, 900 mg sodium. (Values vary by rice type, soy sauce brand, and whether you use the optional neutral oil.)
