15-Minute Egg Fried Rice With Leftover Rice

Name: 15-Minute Egg Fried Rice With Leftover Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400 g (about 3 cups) cooked rice, cold from the fridge; 3 eggs; 100 g (¾ cup) frozen peas or peas and carrots; 2 spring onions, white and green parts sliced separately; 2 garlic cloves, minced; 2 tbsp neutral oil; 2 tbsp soy sauce; 1 tsp toasted sesame oil; Pinch of salt

The fastest way to turn yesterday’s rice and a few eggs into a proper dinner. Fluffy eggs, crispy grains and a simple soy-sesame finish.

Published November 7, 2026

15-Minute Egg Fried Rice With Leftover Rice

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 2

Eggs and leftover rice are in almost every fridge, and together they make one of the best 15-minute dinners there is. It is also the perfect way to use up the last vegetables in the crisper drawer.

What else to add

Fried rice is forgiving. Chopped bell pepper, corn, cabbage, broccoli or mushrooms all work. Add harder vegetables with the peas and leafy greens at the very end.

If you have rice and eggs but no idea what to do with the rest of your fridge, ask RecipeMe and it will build a dish around exactly what you have.

Ingredients

400 g (about 3 cups) cooked rice, cold from the fridge
3 eggs
100 g (¾ cup) frozen peas or peas and carrots
2 spring onions, white and green parts sliced separately
2 garlic cloves, minced
2 tbsp neutral oil
2 tbsp soy sauce
1 tsp toasted sesame oil
Pinch of salt

Instructions

Break up the cold rice with your fingers so there are no clumps.
Beat the eggs with a pinch of salt.
Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Scramble the eggs until just set, then move them to a plate.
Add the rest of the oil. Fry the white parts of the spring onion and the garlic for 30 seconds, then add the peas and cook for 2 minutes.
Add the rice and spread it out. Leave it for 30 seconds, then toss. Repeat for 3–4 minutes until the rice is hot and a little crispy.
Pour the soy sauce around the edge of the pan, return the eggs, add the sesame oil and the green spring onion. Toss and serve straight away.

Nutrition per serving

kcal: 550
Protein: 19 g
Carbs: 66 g
Fat: 23 g

Tips

Cold rice is the secret. Freshly cooked rice turns mushy; if you only have fresh rice, spread it on a tray and chill it for 20 minutes.
Add any leftover protein in step 5: diced ham, shredded chicken, shrimp or tofu.
Keep the heat high and don’t crowd the pan. For 4 servings, cook in two batches.