If you have eggs and leftover rice, this easy egg fried rice comes together with just 6 simple ingredients and is ready in 10 minutes. It works as a quick main, go-to meal, or side dish that's family-friendly, budget-friendly, and perfect for busy weeknights.
Jump to:
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 popular Chinese dish made with humble ingredients and is a staple in many Chinese households.
Growing up, my mother would make this for us hungry kids to get dinner on the table quickly. We would serve it with Char Siu and Stir-Fried Snow Pea Leaves and it left us with full bellies.
Why This Recipe Works
- We use cold, day-old rice because it dries and firms in the fridge, helping the grains separate and preventing clumping.
- I've tested several types of rice and recommend jasmine or long-grain white rice for light, fluffy grains that hold their shape.
- Many egg fried rice recipes turn out soggy, but separating the grains first keeps the texture light and fluffy, while medium-high heat helps it fry quickly instead of steaming.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Jasmine Rice: Or white long-grain rice. Use cold, day-old rice for best texture. If using fresh rice, spread on a baking sheet, freeze for 45 minutes, then break it up.
- Large Eggs: This is a main ingredient, so use fresh eggs.
- Green Onions: To add aroma and flavor. Substitution: ¼ cup finely diced shallot or onion.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
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
- Use a steel wok for authentic smoky flavour (wok hei), which comes from high heat and oil on hot steel. A regular pan also works, but it won't develop the same smoky flavour.
- Use cold, day-old rice: Drier grains stay separate, giving light, fluffy fried rice.
- Break up clumps first: Loosen rice with clean hands or a paddle so it cooks and toasts evenly.
- Cooking over medium-high heat helps dry out excess moisture and prevents soggy fried rice.
- Pour soy sauce around the edge of the hot wok so it lightly caramelizes before mixing in for deeper flavor.
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. For extra seasoning, you can 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, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Mongolian Chicken, Black Pepper Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover egg fried rice can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Egg fried rice can be frozen for up to 1-3 months when quickly cooled to prevent bacteria growth, and stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Egg fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freshly steamed rice can be used, but you'll need to dry it out first; otherwise it will result in clumpy fried rice. To do this, evenly spread the cooked rice out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.
There are many ingredients you can add to elevate egg fried rice, including peas, carrots, green beans, corn, broccoli florets, bean sprouts, butter, oyster sauce, chili oil, chicken, beef, pork, shrimp, or tofu.
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.