10-Min. Easy Egg Fried Rice (6 Ingredients!)

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This quick 10-minute egg fried rice recipe turns cold leftover rice into a savory, 6-ingredient meal. This easy fried rice recipe is perfect for busy weeknights when you need dinner fast. The rice cooks up fluffy and light with the savory flavor of Chinese takeout.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
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Egg fried rice (蛋炒饭) is a simple Chinese dish made with rice, eggs, green onions, soy sauce and sesame oil. Growing up, my mother often made it as a quick weekday lunch for us because we usually had leftover rice in the fridge, and it was one of my favorites!

After making homemade fried rice for years, I've learned that cold, day-old rice is key to achieving fluffy, separate grains.

Why It Works

Long-grain jasmine rice: Jasmine rice is less sticky than short-grain varieties, so the grains stay separate when stir-frying.
Toasted soy sauce: Soy sauce poured around the hot edges toasts quickly, giving the fried rice a deeper savory flavor.
Soft scrambled eggs: Eggs cooked until just set stay tender while the rice finishes frying.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Cooked Jasmine Rice: Cold, day-old jasmine rice is drier and easier to separate. If using freshly cooked rice, spread it out on a baking sheet, freeze uncovered for 45 minutes, and break it up before frying. Standard long-grain white rice also works.
Large Eggs
Green Onions: Use both the white and green parts, sliced thinly. Finely diced shallot or yellow onion works too for a stronger onion flavor.
Regular Soy Sauce: Avoid dark soy sauce; it's too strong and dark for this recipe. Light soy sauce also works, or use low-sodium soy sauce for less salt.
Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. Canola, peanut, or refined avocado oil works too.
Toasted Sesame Oil: Use toasted for a stronger sesame flavor.

Expert Tips

Break up the rice: Use lightly oiled hands or a rice paddle to separate cold clumps before frying.
Use a wok if possible: A regular pan works, but you won't get the same smoky wok hei.
Use all the cooking oil: Too little causes the rice to stick instead of frying cleanly.
Keep the heat high: Maintain medium-high heat so the rice fries instead of steaming.
Cook in small batches: Limit each batch to 2 servings so the pan stays hot.

Instructions

Below are step-by-step instructions on how to make egg fried rice:

Eggs being poured into a hot wok with oil and quickly stir-fried until just set but still soft.

Cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. If using a carbon-steel wok, let the oil smoke slightly for about 30 seconds. Skip this wait with a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.

Leftover jasmine rice and cooked scrambled eggs being tossed together in a large wok.

Toast the rice: Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs for about 30 seconds, then spread the rice into an even layer and let it toast undisturbed for 30 seconds.

Green onions sizzling in oil on one side of the pan while rice and eggs are pushed aside and mixed back together.

Sauté the green onions: Push the rice and eggs to one side. Add the remaining oil to the empty space and sauté the green onions for about 10 seconds or until fragrant, then stir-fry everything together.

Soy sauce and sesame oil being drizzled around the edge of the hot pan as fried rice is tossed until evenly coated and lightly browned.

Season and finish: Pour the soy sauce and sesame oil around the hot edges of the pan and let them sizzle for 5 seconds. Stir-fry until the rice is evenly coated and lightly browned. Remove from the heat and season with salt, if needed.

Variations

Gluten-Free: Use certified gluten-free tamari or gluten-free soy sauce instead of regular soy sauce.
Sesame-Free: Omit the sesame oil. The fried rice will have a milder toasted flavor.
Spicy: Spoon chili crisp over the finished fried rice for extra heat and crunch.

Pairing Suggestions

Hot and Sour Soup: The tangy broth balances the savory fried rice.
Garlic Bok Choy: Crisp greens give the meal a fresh, crunchy contrast.
Mongolian Chicken: Sweet, savory chicken turns the fluffy fried rice into a fuller meal.

Storage & Reheating

Refrigerator: Store leftover egg fried rice in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe bag for up to 3 months, then thaw overnight in the refrigerator.
Reheating: Stir-fry over medium heat for 3-5 minutes, or cover and microwave for 1-2 minutes, stirring halfway, until hot throughout.

FAQ

Can I double egg fried rice to feed a crowd?

Avoid doubling the recipe in one standard home pan or wok. Too much rice drops the heat and causes it to steam instead of fry, so cook 2 servings at a time for the best texture.

Why is my egg fried rice sticking to the pan?

The pan may not be hot enough, you may be using too little oil, or the rice may contain too much moisture. Use a properly heated pan, the full amount of cooking oil, and cold, dry rice.

More Like This

Check out my other fried rice recipes:

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