Homestyle Fried Rice with Egg and Green Peas Recipe
Fried rice is one of the most homey dishes in China – a way to use up yesterday’s rice and leftovers from the fridge. This simple version with egg and peas is mild, colorful, and very quick. It’s a bit like a Polish “something from nothing” from the pan, just with an Asian touch of soy sauce and sesame.
This fried rice is a homestyle classic: it uses simple ingredients you probably already have, turns leftover rice into a fresh, colorful meal, and comes together in just a few minutes. The combination of soft egg, sweet peas, and light soy sauce makes it comforting yet subtly aromatic.
Chef's tips
Use rice that is at least a few hours old and well chilled – freshly cooked rice tends to be too moist and will clump and steam instead of frying. Before you start cooking, prepare and measure all ingredients so you can work quickly over high heat. Don’t overcrowd the pan; if you double the recipe, fry in batches so the rice can actually fry rather than stew.
How to serve
Serve in deep bowls, optionally sprinkled with extra chopped spring onion. It pairs well with simple stir-fried vegetables, pan-fried tofu, or quick stir-fried chicken. You can also serve it with a little chili oil or sriracha on the side for those who like more heat.
Ingredients
- cooked, chilled rice (preferably from the previous day) long-grain or jasmine rice - 350 g
- eggs - 3 piece
- frozen green peas - 120 g
- carrot cut into small cubes - 1 piece
- chives or spring onion chopped - 3 tablespoons
- soy sauce light - 2 tablespoons
- oil e.g. rapeseed oil - 2 tablespoons
- sesame oil optional, for aroma - 1 teaspoon
- salt to taste, carefully, as soy sauce is salty
- ground white pepper you can substitute black pepper - 0.25 teaspoons
Preparation
- If the rice is clumped together, break it up with your hands or a fork so the grains separate.
- In a bowl, beat the eggs with a pinch of salt.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Pour in the eggs and fry, gently stirring, until you get soft scrambled pieces. When the eggs are set but still slightly moist, transfer them to a plate.
- Add the second tablespoon of oil to the same pan. Add the finely diced carrot and fry for 2–3 minutes, stirring, until it softens slightly.
- Add the frozen peas and fry for another 2 minutes, until thawed and heated through.
- Increase the heat to fairly high. Add the rice and fry for 3–4 minutes, stirring often and breaking up any clumps, until the rice is hot and slightly dried out.
- Pour in the soy sauce, sprinkle with pepper, and mix thoroughly so the rice is evenly colored and seasoned.
- Add the fried eggs and chopped chives or spring onion. Fry for another 1–2 minutes, stirring, until everything is well combined.
- Finally, drizzle the dish with sesame oil, if using. Taste and, if needed, season with a pinch of salt. Serve immediately.
Storage
Smażony ryż najlepiej smakuje świeży, ale można go przechować w lodówce do 2 dni. Podgrzewaj na patelni z odrobiną oleju lub w mikrofalówce, mieszając w połowie podgrzewania. Upewnij się, że ryż jest dobrze gorący w środku.
