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Egg Fried Rice for Two: Quick Weeknight Solution

Prep 10 min Cook 8 min Difficulty 1/5

Simple 2-serving egg fried rice: easy prep, fast cook, and pantry-friendly ingredients.

Why this recipe works

A quick egg fried rice recipe that serves 2. It’s practical for weeknights and uses basic pantry staples.

Search intent: quick fried rice recipe for two
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Key takeaways

Two-serving portion sized for leftovers.
Cooks in under 15 minutes with a single pan.
Season to taste with simple pantry ingredients.

Recipe guide

A quick egg fried rice recipe that serves 2. It’s practical for weeknights and uses basic pantry staples.

A fast, reliable fried rice you can make in one pan.

  • Two-serving portion sized for leftovers.
  • Cooks in under 15 minutes with a single pan.
  • Season to taste with simple pantry ingredients.

Overview and servings

This guide covers a 2-serving egg fried rice with peas, spring onion, and light soy sauce. Use day-old rice for best texture.

Step-by-step method

1) Scramble eggs and set aside. 2) Sauté spring onions, add peas. 3) Add rice, then season with soy sauce and sesame oil. 4) Reintroduce eggs and adjust seasoning.

Tips and variations

Use leftover veggies or protein, adjust soy sauce to taste, and garnish with green onion tops for freshness.

Ingredients

  • 2 cups cooked rice
  • 2 tbsp vegetable oil
  • 2 large eggs
  • 1/2 cup frozen peas, thawed
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 stalks spring onion, sliced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Break up any clumps in the cold cooked rice with a fork or your hands until grains are separated
  2. Beat eggs with a pinch of salt and pepper in a small bowl
  3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat
  4. Pour in beaten eggs, scramble quickly until just set, then transfer to a plate
  5. Add remaining 1 tbsp oil to the pan and heat until shimmering
  6. Add sliced spring onion (reserve some green tops for garnish) and sauté 30 seconds until fragrant
  7. Toss in thawed peas and cook 1–2 minutes until heated through
  8. Add rice to the pan, spread out and stir-fry 2–3 minutes, breaking up any remaining clumps
  9. Drizzle soy sauce and sesame oil over the rice and stir to coat evenly
  10. Return scrambled eggs to the pan and break them up while mixing through the rice
  11. Adjust seasoning with salt and black pepper, tasting and adding more soy if needed
  12. Serve hot, garnished with reserved spring onion tops

FAQs

Can I use leftover vegetables besides peas? Yes. Add finely chopped carrots, corn, or bell pepper for color and texture.
What rice type works best? Day-old or cooled cooked rice yields the best texture for frying.
Can I make this vegan? Swap eggs for firm tofu scramble or omit eggs and add more vegetables.