Crispy Egg Fried Rice with Carrot & Onion

A savory, golden fried rice packed with fluffy scrambled eggs, sweet carrot, and caramelized onion — a satisfying one-pan meal that rescues your leftovers beautifully.

Let's cook

1. Dice the half onion into small pieces and grate or finely julienne the carrot into thin matchsticks.
2. Crack all 3 eggs into a bowl, season with a pinch of salt and pepper, and beat well with a fork until fully combined.
3. Heat a large non-stick pan or wok over medium-high heat for about 2 minutes until it is very hot — no oil needed since the eggs and moisture in the rice will prevent sticking.
4. Add the diced onion and carrot to the dry hot pan. Stir-fry for 3–4 minutes, stirring constantly, until the onion softens and starts to turn golden at the edges.
5. Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and let them sit for 15 seconds, then scramble them gently until just set but still slightly soft.
6. Add the leftover white rice to the pan, breaking up any clumps with a spatula. Toss everything together — eggs, vegetables, and rice — over high heat for 2–3 minutes until the rice grains are hot and starting to crisp slightly.
7. Drizzle 2 tablespoons of soy sauce evenly over the rice. Toss everything together for another 1–2 minutes until the soy sauce is fully absorbed and the rice has a deep golden-brown color.
8. Taste and adjust seasoning with a little extra salt and pepper if needed. Divide evenly between two bowls and serve immediately.