Homestyle Fried Rice with Egg and Green Peas Recipe
Fried rice is one of the most homey dishes in China – a way to use up yesterday’s rice and leftovers from the fridge. This simple version with egg and peas is mild, colorful, and very quick. It’s a bit like a Polish “something from nothing” from the pan, just with an Asian touch of soy sauce and sesame.
Egg fried rice is a classic of Chinese home cooking and one of the first dishes taught when learning to cook with a wok. It follows the “nothing goes to waste” principle – using leftover rice and vegetables while teaching heat control and fast stir-frying.
This fried rice is a homestyle classic: it uses simple ingredients you probably already have, turns leftover rice into a fresh, colorful meal, and comes together in just a few minutes. The combination of soft egg, sweet peas, and light soy sauce makes it comforting yet subtly aromatic.
Why this version works
- Rice cooked the day before and well chilled guarantees a loose, separate grain texture instead of a mush.
- Cooking the eggs separately keeps them soft and noticeable instead of disappearing into the rice.
- Adding ingredients in stages to a very hot pan helps preserve the color and slight crunch of the vegetables.
Chef's tips
Use rice that is at least a few hours old and well chilled – freshly cooked rice tends to be too moist and will clump and steam instead of frying. Before you start cooking, prepare and measure all ingredients so you can work quickly over high heat. Don’t overcrowd the pan; if you double the recipe, fry in batches so the rice can actually fry rather than stew.
How to serve
Serve in deep bowls, optionally sprinkled with extra chopped spring onion. It pairs well with simple stir-fried vegetables, pan-fried tofu, or quick stir-fried chicken. You can also serve it with a little chili oil or sriracha on the side for those who like more heat.
Watch out for
- If the heat is too low, the rice will start to steam and turn dull instead of frying – when you add the rice, you should hear a clear sizzle.
- Don’t overcook the eggs: take them off the pan while they’re still slightly moist, as they’ll finish cooking during the final stir-fry with the rice.
Substitutions
- Replace the green peas with a frozen mixed vegetable blend or well-drained canned corn.
- No sesame oil? Leave it out or add a few drops of dark soy sauce for a deeper aroma.
- You can swap long-grain rice for jasmine or basmati rice; the key is that it’s well cooled and dry.
- For a quick version, swap the carrot for finely chopped bell pepper or celery, which soften faster.
Ingredients
- cooked, chilled rice (preferably from the previous day) long-grain or jasmine rice - 350 g
- eggs - 3 piece
- frozen green peas - 120 g
- carrot cut into small cubes - 1 piece
- chives or spring onion chopped - 3 tablespoons
- soy sauce light - 2 tablespoons
- oil e.g. rapeseed oil - 2 tablespoons
- sesame oil optional, for aroma - 1 teaspoon
- salt to taste, carefully, as soy sauce is salty
- ground white pepper you can substitute black pepper - 0.25 teaspoons
Preparation
- If the rice is clumped together, break it up with your hands or a fork so the grains separate.
- In a bowl, beat the eggs with a pinch of salt.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Pour in the eggs and fry, gently stirring, until you get soft scrambled pieces. When the eggs are set but still slightly moist, transfer them to a plate.
- Add the second tablespoon of oil to the same pan. Add the finely diced carrot and fry for 2–3 minutes, stirring, until it softens slightly.
- Add the frozen peas and fry for another 2 minutes, until thawed and heated through.
- Increase the heat to fairly high. Add the rice and fry for 3–4 minutes, stirring often and breaking up any clumps, until the rice is hot and slightly dried out.
- Pour in the soy sauce, sprinkle with pepper, and mix thoroughly so the rice is evenly colored and seasoned.
- Add the fried eggs and chopped chives or spring onion. Fry for another 1–2 minutes, stirring, until everything is well combined.
- Finally, drizzle the dish with sesame oil, if using. Taste and, if needed, season with a pinch of salt. Serve immediately.
Storage
No storage information available for this dish.
This is one of those dishes that feels like home, even though it comes from another cuisine. It’s perfect for evenings when you don’t want to spend much time in the kitchen but still crave something warm and satisfying. Adjust the amount of soy sauce and sesame oil to your own taste – the recipe is very forgiving.
