Egg Fried Rice with Peas and Spring Onion
Day-old rice, hot wok, a few eggs. The fastest good dinner in the book and a proper use for leftovers.
At a glance: This egg fried rice takes 15 minutes and serves 2. It starts with cold, cooked long-grain rice broken into separate grains, and the rice is fried in batches of about 150 g over the highest heat so it heats through and browns rather than steams. Soy sauce goes in first, and salt only after tasting.
- Total
- 15 min
- Serves
- 2
- Level
- Easy
By Mei @wok.this.way · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 2. Tick things off as you go.
Method
Prepare the rice
Break up the cold rice with clean fingers and set out all ingredients before heating the pan; the grains should be separate and free of clumps.
Scramble the eggs
Heat 1 tablespoon oil in a wok or wide frying pan over the highest heat for about 1 minute, until shimmering; add the beaten eggs and cook for 5 to 10 seconds, until the edges begin to set.
Finish the eggs
Stir the eggs over the highest heat for 20 to 30 seconds, until softly set with no liquid egg visible, then transfer to a plate.
Fry the spring onion whites
Heat the remaining oil over the highest heat for about 30 seconds, until shimmering; add the spring onion whites and stir-fry for 15 seconds, until fragrant.
Fry the rice in batches
Fry the rice in batches of about 150 g over the highest heat for 2 to 3 minutes each, stirring and breaking up clumps, until steaming hot; transfer each batch to a plate before frying the next.
Heat the peas
Return all the fried rice to the pan, add the thawed peas and stir-fry over the highest heat for 1 to 2 minutes, until the peas are hot throughout and steaming.
Season and finish
Return the eggs to the pan; add soy sauce, sesame oil and white pepper, then toss over the highest heat for 30 to 60 seconds, until evenly mixed and steaming hot throughout.
Taste and serve
Stir in half the spring onion greens, taste, then add the optional salt only if needed; cook over medium heat for 15 seconds until hot, scatter with the remaining greens and serve immediately.
Tips
- Have all ingredients ready before heating the pan, as cooking is quick. Use the widest pan available and keep each batch small enough to move freely.
- For food safety, chill cooked rice promptly, refrigerate it and use it within 24 hours. Do not use rice that has been left at room temperature for an extended period.
Swaps
- Replace the peas with finely diced carrot or sweetcorn, and fry until tender and hot throughout.
- Use finely chopped chives in place of the spring onion greens.
Storing
Cool leftovers promptly, refrigerate in a covered container and use within 24 hours. Reheat only once until steaming hot throughout.
Kitchen notes
- The cooking is fast, so break up the rice and set out every ingredient before the pan goes on.
- Scramble the eggs only until softly set, then lift them out; they go back in at the end and finish cooking there.
- Keep each batch of rice small enough to move freely in the widest pan you have.
- Chill cooked rice promptly, keep it in the fridge and use it within 24 hours. Leftovers can be reheated once, until steaming hot.
Egg Fried Rice with Peas and Spring Onion FAQ
Can you make egg fried rice with leftover rice?
Yes, this recipe is built on it. Use cold cooked rice that was chilled promptly after cooking and kept in the fridge for no more than 24 hours.
Can you use freshly cooked rice for egg fried rice?
This recipe is written for cold, cooked rice. Break it up with your fingers first so the grains are separate and free of clumps before they hit the wok.
What can you use instead of peas in egg fried rice?
Finely diced carrot or sweetcorn both work. Fry them until tender and hot throughout.
How do you make egg fried rice with peas and spring onions?
Scramble the eggs softly and set aside, fry the spring onion whites, then fry the rice in small batches over the highest heat. Add the peas, return the eggs, season with soy sauce, sesame oil and white pepper, and finish with the spring onion greens.
Nutrition per serving
500 kcal · protein 15 g · carbs 67 g · fat 18 g · fibre 5 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
