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Egg Fried Rice (蛋炒饭) is a very quick Chinese stir-fry rice dish featuring fluffy rice, scrambled eggs, soy sauce, sesame oil, and green onions.
It's a very popular Chinese dish made with humble ingredients making it a staple in many Chinese households.
Growing up my mother would cook this for us hungry kids to put dinner on the table fast! We would serve it with Char Siu or Chinese Roasted Pork Belly and Stir-Fried Snow Pea Leaves,
Ingredients & Substitutes
Please scroll down to the below Recipe card for measurements
- Leftover cold white rice: ideally Jasmine rice or white long grain rice. Avoid using short-grain rice.
- Green onions
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Toasted Sesame oil: omit if allergic or substitute with oyster sauce to taste.
- Beaten eggs
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. Avoid using olive oil due to the low smoke point.
Best rice to use?
Use day old or leftover rice that has been sitting in the fridge. This is important if you want fluffy rice because the cold air removes excess moisture that is the leading factor to clumpy fried rice.
Also, choosing the right type of rice is equally important. I recommend jasmine rice or a long grain white rice.
Can I use same day cooked rice?
You may use same day warm cooked rice but it will create clumpy fried rice due to the excess moisture.
To fix this: Spread out the hot rice in a thin layer on a large baking sheet. Place it in the freezer for 45-60 minutes fully exposed. Then break up the rice with a rice paddle or clean hands moistened with neutral oil to prevent it from sticking.
Expert Tips
- Use a steel wok for that smoky flavor. When the oil meets hot steel, it creates a smoke in the pan which is also known as "wok hei" or "breathe of wok" in Chinese. This is the "secret ingredient" that offers that smoky taste in most Chinese takeout. Unfortunately, you can not achieve in a non-stick pan (sorry!)
- Ideally use day-old rice in the fridge to create for fluffy grains since rice has been dried out by the cold air.
- Break up the cold rice leads to better fried rice that will cooks better in the wok due to the exposed surface area of each grain.
- Use less cooking water when steaming rice, a few tablespoons less. This makes the rice granules firmer making them less prone to become soggy.
- Use eggs with Omega 3s for a bright yellow color. I recommend using fresh local free run eggs with omega 3s for those vibrant yellow egg yolks.
- Pour the soy sauce along the edges of the wok for more flavor! When the soy sauce hits the hot pan first before hitting the rice, it toasts the soy sauce giving extra umami as the heat brings out the flavor!
Instructions
Below are step-by-step instructions on how to make egg fried rice:
- Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil. Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.
- Once the eggs take shape but are still moist, quickly toss in rice. If rice is clumped together, break apart in pan.
- Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.
- Add soy sauce and sesame oil along the edges of the pan. Then toss until grains are colored brown. Remove off heat. Serve hot and enjoy while it's hot!
Storage
- Leftovers will last 4 days in an airtight container stored in the fridge. To reheat, microwave for 2-3 minutes until hot or reheat on medium heat on the stovetop in a pan.
- Freezer-friendly? Fried rice can be frozen in freezer-friendly bags for up to 1 month. Be make sure to squeeze out any air before sealing the bags. When ready to enjoy, defrost it and reheat it in the microwave until hot or in a pan on the stovetop.
Pairing Suggestions
Egg fried rice serves well:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- chow mein, or lo mein
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Chicken, Orange Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Gochujang Chicken, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
There are many ingredients you can add to egg fried rice to take it to the next level, such as peas, carrots, green beans, corn, broccoli florets, bean sprouts, butter, oyster sayce, chili oil, chicken, beef, pork, shrimp or tofu.
No, a large pan will work fine! You just won't get that smoky flavor that you find in most Chinese takeout.
Other recipes you may like
- Pineapple Ham Fried Rice
- Shrimp Fried Rice
- Spam Fried Rice
- Chinese Chicken Fried Rice
📖 Recipe
10 min. Easy Egg Fried Rice (only 6 ingredients!)
Ingredients
- 2 cups cooked jasmine rice cold day-old ideally
- 1 green onion finely chopped
- 2.5 tablespoon regular soy sauce not dark soy sauce
- ½ tablespoon sesame oil
- 4 large eggs beaten
- 2 tbsp vegetable oil or any neutral oil
Instructions
- Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil.
- Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.
- Once the eggs take shape but are still moist, quickly toss in rice. If rice is clumped together, break apart in pan.
- Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.
- Add soy sauce and sesame oil along the edges of the pan. Then toss until grains are colored brown. Remove off heat. Serve hot and enjoy while it's hot!
Helen Somerville
Love it!
Christie Lai
Thanks so much for making my recipe! Glad you enjoyed it!
PATTI
Easy and YUMMY!!!!!
Christie Lai
Thanks so much for making my recipe and for sharing this positive review!