--- title: "Small-batch egg fried rice" description: "Egg fried rice for a home stove: dry grains, a hot flat-bottom pan, and small batches that brown instead of steam." url: "https://www.riceandsizzle.com/recipes/wok-egg-fried-rice/" language: en --- Canonical page: https://www.riceandsizzle.com/recipes/wok-egg-fried-rice/ Wok recipes # 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. By [Rice & Sizzle](https://www.riceandsizzle.com/about/) · September 18, 2026 Recipe draft · Not yet kitchen-tested. [How we develop recipes](https://www.riceandsizzle.com/editorial-policy/). ## Small-batch egg fried rice Prep: 10 min Cook / rest: 10 min Total: 20 min Serves: 2 ### Ingredients - 350 g cooked white rice, safely refrigerated or freshly cooked - 2 eggs, beaten - 1½ tablespoons neutral oil, divided - 80 g frozen peas, cooked and drained according to the packet - 2 scallions, sliced, whites and greens separated - 2 teaspoons reduced-sodium soy sauce - ¼ teaspoon white pepper - ½ teaspoon toasted sesame oil ![Cooked white rice, beaten eggs, peas, scallion whites and greens, neutral oil, soy sauce, white pepper and sesame oil arranged in separate dishes — illustration](https://www.riceandsizzle.com/images/wok-egg-fried-rice-ingredients.webp) Cooked white rice, beaten eggs, peas, scallion whites and greens, neutral oil, soy sauce, white pepper and sesame oil. Ingredient illustration; use the quantities listed above. Use the listed quantities. Spoon measurements are standard measuring spoons. ### Method 1. Break apart rice clumps with a clean spoon. Prepare all ingredients before heating the pan. 2. 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. 3. 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. 4. Add cooked peas and soy sauce, tossing thoroughly. Return the eggs and cook until everything is steaming hot, especially if using refrigerated rice. 5. Add white pepper, scallion greens, and sesame oil. Toss once more and serve immediately. ## Equipment that helps A 12–14 inch flat-bottom wok or wide skillet and a sturdy spatula. A broad hot surface helps the rice fry instead of steam. The [YOSUKATA 13.5-inch flat-bottom carbon steel wok](https://www.amazon.com/dp/B084DQYNNM?tag=aeomantis-20) Sponsored is a flat-bottom option for this two-serving batch. A wide skillet also works; cooking twice is better than crowding four servings into one pan. [Choose a wok for an electric stove](https://www.riceandsizzle.com/guides/best-wok-for-electric-stove/). ![Egg fried rice with peas, scallions and golden scrambled egg — illustration](https://www.riceandsizzle.com/images/wok-egg-fried-rice.webp) Serving illustration. ## 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. ## 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](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety). ## More wok recipes [![Bok choy with ginger, garlic and a light soy dressing — illustration](https://www.riceandsizzle.com/images/bok-choy.webp)](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) Wok · 15 min ### [Bok choy stir fry with ginger and garlic](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) A 15-minute bok choy stir-fry with crisp stems, wilted leaves, ginger, and garlic. A simple side for rice and noodles. [![Stir-fried cabbage ribbons with garlic and sesame seeds — illustration](https://www.riceandsizzle.com/images/wok-cabbage-stir-fry.webp)](https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/) Wok · 18 min ### [Soy sesame cabbage stir-fry](https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/) A quick cabbage stir-fry with crisp edges, garlic, and a light soy-vinegar finish. Includes a simple overcrowding fix. [![Thick udon noodles with browned mushrooms, carrot matchsticks and scallions — illustration](https://www.riceandsizzle.com/images/wok-mushroom-udon.webp)](https://www.riceandsizzle.com/recipes/wok-mushroom-udon/) Wok · 20 min ### [Mushroom udon stir-fry](https://www.riceandsizzle.com/recipes/wok-mushroom-udon/) Thick udon noodles with browned mushrooms and a simple soy sauce. A 20-minute dinner using refrigerated or frozen udon.