TITLE: Classic Egg Fried Rice – Quick One-Pan Budget Meal
Ever stared at leftover rice wondering what to do with it?
I’ve been there countless times.
Standing in my kitchen at 7 PM, hungry and tired, with nothing but cold rice and a few eggs.
That’s exactly how I discovered this game-changing egg fried rice recipe.
After years of testing (and plenty of soggy disasters), I finally cracked the code to restaurant-quality fried rice at home.
The best part? It costs less than most people spend on a coffee.
KEY INFO
Total Cost: $3.00-$6.00 for entire meal
Cost Breakdown per Portion:
- Rice: $0.20
- Eggs: $0.25
- Oil: $0.05
- Seasonings: $0.10
- Optional additions: $0.20-$0.80
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4 generous portions
Difficulty: Beginner-friendly
Dietary Tags: Vegetarian, gluten-free adaptable, dairy-free
EQUIPMENT NEEDED
Essential Tools:
- Large non-stick pan or wok
- Wooden spatula
- Sharp knife
- Cutting board
- Mixing bowl
Cheaper Alternatives:
- Any large pan works instead of a wok
- Metal spatula (be gentle with non-stick)
- Pre-cooked rice from the store in a pinch
INGREDIENTS
Main Components:
- 4 cups cooked jasmine rice, day-old and cold (2 cups uncooked / 400g)
- 3 large eggs, beaten
- 3 tablespoons neutral oil (vegetable or canola)
- 2 green onions, chopped (whites and greens separated)
Seasonings:
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (black pepper works too)
- 1 clove garlic, minced (optional but recommended)
Optional Add-ins:
- 1/2 cup frozen mixed vegetables
- 2 oz cooked protein (leftover chicken, ham, or tofu)
METHOD
- Break up your cold rice with your fingers until no clumps remain.
This step is crucial – clumpy rice equals disappointing fried rice. - Beat the eggs with a pinch of salt in a small bowl.
Set aside within arm’s reach. - Heat 1 tablespoon oil in your largest pan over medium-high heat until shimmering.
The pan should be hot enough that a drop of water sizzles immediately. - Scramble the eggs quickly, removing them when still slightly wet.
They’ll finish cooking later.
Set aside on a plate. - Add remaining 2 tablespoons oil to the same pan.
Toss in garlic and white parts of green onions.
Stir for 15 seconds until fragrant. - Add any vegetables or protein now.
Cook for 1-2 minutes until heated through. - Dump in all the rice.
Break up any remaining clumps with your spatula.
Stir-fry for 2-3 minutes without stopping. - Pour soy sauce around the edges of the pan, not directly on rice.
This prevents soggy spots.
Add sesame oil, salt, and pepper. - Fold in scrambled eggs and green parts of onions.
Toss everything together for 1 final minute. - Taste and adjust seasoning.
Serve immediately while piping hot.
CRUCIAL TIPS
Money-Saving Secrets:
- Cook rice in bulk and freeze portions – saves time and money
- Buy eggs in bulk when on sale – they keep for weeks
- Use whatever vegetables are about to go bad
- Double the recipe and freeze half for busy nights
Success Guarantees:
- Day-old rice is non-negotiable – fresh rice turns mushy
- Keep the heat high throughout cooking
- Move fast – this dish comes together in minutes
- Don’t overcrowd the pan – cook in batches if doubling
Storage & Scaling:
- Refrigerator: 3 days in airtight container
- Freezer: Up to 1 month (reheats beautifully)
- Scaling up: Use your largest pan or cook in batches
- Reheating: Add splash of water, heat in pan over medium heat
Common Mistakes to Avoid:
- Using fresh, warm rice (recipe killer!)
- Cooking on too low heat (creates soggy, greasy results)
- Adding soy sauce too early (makes rice mushy)
- Overcooking the eggs initially
Brilliant Variations:
- Protein boost: Leftover roast chicken, spam, or scrambled tofu
- Veggie-packed: Frozen peas, diced carrots, bell peppers
- Heat lovers: Add sriracha or chili oil
- Thai-style: Fish sauce instead of some soy sauce, add basil
Price Level: Very inexpensive – under $1.50 per generous serving
When I started EatHealthier.co.uk, egg fried rice became my go-to example of how eating well doesn’t require expensive ingredients.
I’ve taught this recipe to countless university students who were surviving on instant noodles.
Now they’re eating restaurant-quality meals for the same price.
The magic happens when that cold rice hits the hot oil.
You’ll hear it sizzle and pop.
That’s the sound of each grain getting perfectly coated, developing that slightly crispy exterior that makes great fried rice so addictive.
This isn’t just a recipe – it’s your ticket to never wasting leftover rice again.
Master this technique, and you’ll have a satisfying meal ready in under 10 minutes, any night of the week.
Your wallet will thank you.
Your taste buds will thank you.
And that sad container of leftover rice in your fridge?
It just became tomorrow’s dinner.
