Easy Budget Egg Fried Rice
This easy budget egg fried rice is a cheap, 15-minute one-pan dinner made with rice, eggs, frozen vegetables, and simple pantry sauces. Flavorful, filling, and better than takeout.
- Prep Time: 5 MINUTES
- Cook Time: 10 MINUTES
- Total Time: 15 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED
- Diet: Vegetarian
Ingredients
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2 cups cooked and cooled white rice (day-old preferred)
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3 large eggs
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1 cup frozen peas and carrots
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2–3 tablespoons soy sauce
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1 tablespoon sesame oil (optional)
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2 tablespoons butter or neutral oil
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2 green onions, sliced
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1 clove garlic, minced (optional)
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1 tablespoon chili crisp (optional, for topping)
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Salt and black pepper to taste
Instructions
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Heat 1 tablespoon butter or oil in a large skillet over medium heat. Crack in the eggs and scramble until just set. Remove and set aside.
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Add remaining butter or oil to the skillet. Stir in peas and carrots and cook until tender. Add garlic if using and cook 30 seconds.
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Add cold rice to the skillet. Break up clumps and stir fry for 3–4 minutes, letting some rice lightly crisp.
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Pour in soy sauce and sesame oil. Stir well to evenly coat the rice.
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Return scrambled eggs to the pan and toss everything together. Season with salt and pepper to taste.
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Serve topped with sliced green onions and a drizzle of chili crisp if desired.
Notes
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Always use cold, day-old rice for best texture.
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High heat helps create that classic takeout flavor.
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Add extra egg for more protein while keeping it budget-friendly.
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Store leftovers in an airtight container for up to 3 days.
Find it online: https://www.firsthomelovelife.com/easy-budget-egg-fried-rice/