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A quick one-pan fried rice with fluffy eggs, sweet peas, and savory soy sauce, finished with fresh scallions.
Made August 24, 2026
Prep
5m
Cook
12m
Serves
Difficulty
easy
Allergens: egg, soy
Cook eggs until fully set (no runny liquid) to ensure they reach a safe internal temperature of 71°C (160°F).
Wash hands and surfaces after handling raw eggs.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
80 g rice
2 eggs
50 g peas
2 scallions
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp black pepper
160 ml water
Chef's tip: Use day-old rice if you have it; it fries up drier and less sticky. If using freshly cooked rice, spread it on a plate to cool for a few minutes before frying.
Chef's tip: Keep the heat high when stir-frying the rice to get a slight char without making it mushy.
Rinse the rice under cold water until the water runs clear. In a small pot, combine the rice and 160 ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand, covered, for 2 minutes. The rice should be tender and all liquid absorbed.
While step 1 cooks
While the rice cooks, whisk the eggs with a pinch of salt and black pepper. Thinly slice the scallions, separating the white and green parts.
Heat a non-stick skillet over medium-high heat. Add the beaten eggs and scramble until fully set and no longer runny, about 1 minute. Transfer the eggs to a plate.
In the same skillet, add the cooked rice, peas, and the white parts of the scallions. Stir-fry for 2 minutes, breaking up any clumps, until the rice is hot and slightly toasted.
Add the soy sauce and the scrambled eggs back to the skillet. Toss everything together for 1 minute until well combined and heated through. Season with salt and black pepper to taste.
Remove from heat and garnish with the green parts of the scallions. Serve hot.