Small-batch egg fried rice
Make two portions at a time: scramble the eggs, remove them, then fry the rice before returning the eggs and peas. Keep the pan uncrowded and serve everything steaming hot. Allow about 20 minutes.
Recipe draft · Not yet kitchen-tested. How we develop recipes.
Small-batch egg fried rice
- Prep
- 10 min
- Cook / rest
- 10 min
- Total
- 20 min
- Serves
- 2
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Break apart rice clumps with a clean spoon. Prepare all ingredients before heating the pan.
- Heat a flat-bottom wok over medium-high heat. Add ½ tablespoon oil, then the eggs. Scramble until set and transfer to a clean plate.
- Add the remaining oil and scallion whites. Stir briefly, then add rice. Spread it across the pan and leave for 30 seconds before tossing. Repeat for 3–4 minutes.
- Add cooked peas and soy sauce, tossing thoroughly. Return the eggs and cook until everything is steaming hot, especially if using refrigerated rice.
- Add white pepper, scallion greens, and sesame oil. Toss once more and serve immediately.
Cooking notes & substitutions
A home stove works best when the pan is not overloaded. Two portions are a good starting point. Use rice that has been cooled promptly and refrigerated, or freshly cooked rice spread briefly to let surface steam escape. Cold rice is useful for texture, not permission to leave it sitting out overnight.
Too much rice
A crowded pan traps steam. For four servings, make two batches rather than doubling everything in the same wok.
Sticky grains
Very wet fresh rice is difficult to fry. Spread it on a plate briefly, or use properly chilled leftovers.
No wok?
A wide skillet works well. Surface area and heat control matter more here than a rounded silhouette.
Equipment for this recipe
How to choose a wok for your home stove
A 12–14 inch flat-bottom wok or wide skillet and a sturdy spatula.
Best wok for electric stove cooking: start with the base
Questions before you cook
Do I need day-old rice?
No. Fresh rice works if it is not overly wet. Proper handling of leftovers matters more than their exact age.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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