By Akshara
December 17, 2025
This egg fried rice is best made with cold, leftover rice, which keeps the grains separate and prevents sogginess. Using high heat and very little oil helps retain flavour without heaviness. The eggs coat the rice lightly while vegetables add freshness and crunch. It works well as a quick lunch or dinner.
2 cups cooked rice, completely cooled 2 large eggs ½ cup finely chopped vegetables (spring onion, carrot, capsicum) 1 tsp neutral oil 1 tbsp light soy sauce ¼ tsp white pepper Salt to taste
Heat oil in a wide pan or wok and scramble the eggs lightly, keeping them soft, then push them to one side.
Add the vegetables and stir-fry on high heat for 1–2 minutes until just tender.
Add the rice, breaking up any clumps, then pour in the soy sauce and toss quickly.
Season with white pepper and salt, mix well and serve hot.