Egg Fried Rice for 2 Recipe

Stuff You Need

• 2 large eggs
• ½ teaspoon table salt, divided
• 1 tablespoon vegetable oil, divided
• ½ carrot, peeled and diced into ¼-inch pieces
• 2 ounces ham steak, cut into ½-inch pieces (about ⅓ cup)
• 2 scallions, white and green parts separated and sliced
• 2 cups cooked jasmine rice, at room temperature
• ⅛ teaspoon ground black pepper
• 3 tablespoons frozen peas

Stuff to Know Before Cooking

I prefer jasmine rice, but any long-grain white rice will work. Day-old rice is ideal, but if using freshly cooked rice, prepare it at least two hours in advance.

Spread it on a rimmed baking sheet to cool completely, then chill for 30 minutes. The rice should be at room temperature when stir-frying.

Cook the Eggs

In a bowl, beat the eggs with a pinch of salt (about ⅛ teaspoon) until well combined.

Heat 1 teaspoon of the oil in a 14-inch flat-bottomed wok or a 12-inch carbon-steel or cast-iron skillet over medium-high heat until shimmering.

Pour in the eggs and cook, stirring frequently, until just set, about 30 to 60 seconds.

Transfer to a large plate.

Sauté the Carrots and Ham

Add ½ teaspoon oil to the empty wok and reduce heat to medium.

Stir in the carrots and a pinch of salt (about ⅛ teaspoon). Cook until they begin to brown, 2 to 3 minutes.

Add the ham and cook, stirring frequently, until heated through, 1 to 2 minutes.

Transfer to the plate with the eggs.

Cook the Rice

Add the scallion whites and remaining 1½ teaspoons oil to the empty wok.

Cook, stirring constantly, until fragrant, about 1 minute.

Stir in the rice, breaking up clumps as needed.

Spread the rice into an even layer and season with black pepper and the remaining salt (about ¼ teaspoon).

Cook, stirring frequently and pressing with a spatula to separate the grains, until the rice is heated through, 2 to 4 minutes.

Finish and Serve

Add the peas, egg mixture, and scallion greens.

Stir and break up the eggs into small pieces. Cook until the peas are warmed through, about 2 minutes.

Serve immediately.

Egg Fried Rice for 2

This egg fried rice is savory and satisfying, with fluffy jasmine rice tossed in scrambled egg, tender vegetables, and smoky ham. The scallions and pepper add a fresh, peppery finish to every bite.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 2 large eggs
• ¾ teaspoon table salt divided
• 1 tablespoon vegetable oil divided
• ½ carrot peeled and cut into ¼-inch pieces
• 2 ounces ham steak cut into ½-inch pieces (⅓ cup)
• 2 scallions white and green parts separated and sliced
• 2 cups cooked jasmine rice room temperature
• ⅛ teaspoon pepper
• ¼ cup frozen peas

Instructions

• Beat eggs with a pinch of salt.
• Heat 1 teaspoon oil in a wok or large skillet over medium-high. Cook eggs, stirring, until just set, 30 to 60 seconds. Transfer to a plate.
• Add ½ teaspoon oil to the wok. Sauté carrots with a pinch of salt until starting to brown, 2 to 3 minutes.
• Add ham and cook until heated through, 1 to 2 minutes. Transfer to the plate with eggs.
• Add scallion whites and remaining 1½ teaspoons oil to the wok. Cook until fragrant, about 1 minute.
• Stir in rice, breaking up clumps. Spread in an even layer and season with black pepper and remaining salt.
• Cook, stirring and pressing, until rice is heated through, 2 to 4 minutes.
• Add peas, egg mixture, and scallion greens. Stir and break up eggs.
• Cook until peas are warmed through, about 2 minutes. Serve immediately.