Egg Pea Fried Rice

Savory fried rice with soft scrambled eggs and sweet peas. Break up chilled rice clumps before adding it to the hot pan.

Why you’ll love this recipe

• Savory fried rice with soft scrambled eggs and sweet peas.
• Break up chilled rice clumps before adding it to the hot pan.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3 eggs, beaten
• 2 cups cooked rice, chilled
• 1 cup peas, thawed
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 scallion, sliced (optional)
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Use rice chilled promptly after cooking, not rice left at room temperature. Heat half the oil in a large nonstick skillet.

2. 02

   Build the flavor

   Scramble eggs over medium heat until set to 160°F; remove to a plate.

3. 03

   Heat remaining oil over medium-high

   Heat remaining oil over medium-high. Stir-fry cooked rice and peas for 5–7 minutes until steaming hot throughout, at least 165°F.

4. 04

   Fold in egg and soy sauce

   Fold in egg and soy sauce. Finish with scallion if using.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Break up chilled rice clumps before adding it to the hot pan.

Make it your own

Use thawed sweetcorn instead of peas.

What to serve with it

Fluff the rice just before serving and divide the toppings evenly. Serve promptly, then cool any leftovers in shallow containers rather than leaving them in the warm pot.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.