If you have eggs, leftover rice, and 10 minutes, this easy egg fried rice comes together with just 6 simple ingredients. Every single grain turns out perfectly fluffy, savory, and light without becoming clumpy or mushy. It's a quick go-to meal or side dish that's family-friendly, budget-friendly, and better than takeout.
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Egg fried rice (蛋炒饭) is a classic Chinese stir-fried rice dish featuring fluffy rice, scrambled eggs, soy sauce, sesame oil, and green onions. It's a humble dish that hits the spot.
Growing up, my mother would make this for us hungry kids to get dinner on the table fast. She would serve it with char siu and stir-fried snow pea leaves and left us with full bellies.
Why This Recipe Works
- No mushy fried rice: We use cold, day-old rice because it dries and firms in the fridge, helping the grains separate and preventing clumping. I also recommend breaking up the rice with a rice paddle before cooking.
- Toasted flavor boost: Pouring the soy sauce and sesame oil along the hot edges of the pan caramelizes the sauce instantly, maximizing that classic savory flavor before it hits the rice.
- Fast high-heat frying: Unlike other recipes that turn out soggy, cooking on medium-high heat ensures the ingredients fry quickly rather than steaming in their own moisture.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Jasmine Rice: Use cold, day-old cooked rice for best texture. If fresh, freeze flat on a baking sheet for 45 minutes and break up with a rice paddle. Sub: Long-grain white rice.
- Large Eggs: This is a main ingredient, so use fresh eggs.
- Green Onions: To add aroma and flavor. Sub: ¼ cup finely diced shallot or onion.
- Regular Soy Sauce: This adds salt and umami to the rice [I recommend Kikkoman or Lee Kum Kee]. Subs: Low-sodium or light soy sauce.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke point oils.
- Toasted Sesame Oil: To add a nutty aroma [I recommend Kadoya or Maruhon]. Avoid untoasted sesame oil.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make egg fried rice:
- Heat the pan and cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large pan or non-stick wok over medium-high heat. If using a steel wok, allow the oil to smoke slightly; if using a regular pan, skip this step. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Add the rice: Add the rice, breaking up any clumps directly in the pan as needed.
- Sauté the aromatics: Push everything to one side of the pan, add the remaining oil to the empty space, and sauté the green onions. Toss everything together until combined.
- Season and finish: Pour soy sauce and sesame oil around the edges of the pan, then toss until the rice is evenly coated and lightly browned. Remove from heat and serve hot. If needed, season with salt to taste.
Expert Tips
- Choose the Right Pan: Use a steel wok for that authentic, smoky restaurant flavour (wok hei). A regular pan works fine, but it won't achieve the same charred depth.
- Use Cold, Day-Old Rice: Leftover refrigerated rice dries out, letting the individual grains to stay separated, light, and fluffy.
- Break Up Clumps First: Before turning on the heat, loosen the cold rice grains gently with clean hands or a rice paddle so they cook and toast evenly.
- Crank the Heat: Cook over medium-high to high heat to instantly flash-fry the grains, evaporate excess moisture, and prevent a soggy texture.
- Sear the Sauce: Drizzle the soy sauce directly around the hot upper area of the pan. Let it caramelize against the hot steel for a second before tossing it with the rice.
Variations
- Gluten-free version: Swap the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Sesame-free version: Omit the sesame oil, but please note this won't have that signature nutty aroma. For more seasoning, add chicken bouillon powder to taste.
- Spicy version: Drizzle chili oil or chili crisp over the fried rice.
Pairing Suggestions
This quick egg fried rice pairs well with:
- Starters: Egg Rolls or Hot and Sour Soup.
- Vegetable Dishes: Chinese Garlic Bok Choy.
- Protein Dishes: Mongolian Chicken, Black Pepper Beef, Honey Walnut Shrimp, or Egg Foo Young.
Storage & Reheating
- Fridge: Store into an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave until heated through on medium heat.
FAQ
Yes, you can prep this dish up to 4 days ahead and store it in the fridge using the instructions above.
Yes, but you must dry it out first to avoid clumpy fried rice. Evenly spread the hot rice onto a large baking sheet and freeze it for 45 minutes until firm and chilled, then gently break it up with a rice paddle.
Yes, as long as it is white long-grain instant rice. To prevent a mushy texture, you must dry it out on a baking sheet and flash-freeze it for 45 minutes using the exact same method outlined in the question above.
More Like This
📖 Recipe
10 min. Easy Egg Fried Rice (only 6 ingredients!)
Ingredients
- 2 cups cooked jasmine rice or long-grain white rice (cold, day-old recommended)
- 4 large eggs beaten
- 1 green onion finely chopped
- 2 tbsp vegetable oil or any neutral oil
- 2.5 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon sesame oil toasted kind
Instructions
- Heat 1 tablespoon (15 ml) vegetable oil in a large pan or non-stick wok over medium-high heat. If using a steel wok, allow the oil to smoke slightly; if using a regular pan, skip this step. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Add the rice, breaking up any clumps directly in the pan as needed.
- Push everything to one side of the pan, add the remaining oil to the empty space, and sauté the green onions. Toss everything together until combined.
- Pour soy sauce and sesame oil around the edges of the pan, then toss until the rice is evenly coated and lightly browned. Remove from heat and serve hot. If needed, season with salt to taste.
April
I forgot to click the 5 Star rating! Great recipe, thanks again!
Christie Lai
Thank you so much for making my recipe and for leaving a 5-star review, April! Glad you enjoyed it.
Alex
Love the tips and explanations! So interesting to hear about adding the soy sauce around the rice at the end and the use of the steel wok for enhanced flavor. I added peas and broccoli as well as a bit of frozen ginger and one garlic clove. Turned out great.
Christie Lai
Thanks so much for making my recipe, Alex! Glad you found the tips and explanations helpful and most of all, that you enjoyed my recipe 🙂 Have a great day!
April
I have made this rice before and I made some today. It’s delicious, tastes like it’s straight out of a restaurant! Thanks for sharing this recipe!
Christie Lai
Thanks so much for the raving review! I'm so pleased that you enjoyed it, April!
pontoffle pock
Very tasty
Christie Lai
Thank you so much making my recipe and for leaving this review!
Theresa K
Very tasty and easy recipe! I added peas and bean sprouts because I had them! I did add extra soy sauce but I had slightly more rice than 2 cups so I think it needed a little more after tasting, but it is definitely a keeper in my house! So versatile too!
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Theresa! So glad you it's a keeper in your house 🙂
April
I have made this rice before and I made some today. It’s delicious, tastes like it’s straight out of a restaurant! Thanks for sharing this recipe!
Gloria Wallace
Absolutely delicious!😋 I didn’t change a thing and is my go to recipe from now on. Thank you so much for this recipe!
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Gloria! Glad it's now your go-to recipe 🙂
Dee
Easy to make and delicious 😋
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Dee! Happy you enjoyed it!
Dee
Easy to make and delicious 😋
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Dee! Happy you enjoyed it!
Mark
Ahh-mazing! Thank you very much!
Christie Lai
Thank you so much for making my recipe, Mark! So glad you enjoyed it.
Steven Carleton
If you have room, please do consider getting a wok. They're cheap and are useful for much more than Asian cooking. We've even made fried chicken in ours.
Sesame oil or oyster sauce work great.
You don't need fresh eggs.
For a main course we add chicken, and peas and carrots.
Makes a great lunch to take to work and my kids love it!
Mariam
Delicious recipe!
Christie Lai
Thanks so much for making my recipe, Mariam!
Kate
Pretty great recipe base! I like a lil more flavor so I added chili garlic and hoisin sauce but this recipe is solid and yummy!
Christie Lai
Thanks so much for making my recipe, Kate! Glad you found it yummy.