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

Name: 10-min. Easy Egg Fried Rice (6 ingredients!)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 2 cups cooked jasmine rice (cold, day-old, broken up!); 4 large eggs (beaten); 1 green onion (finely chopped); 2 tbsp vegetable oil (or any neutral oil); 2.5 tbsp regular soy sauce (or light soy sauce); 1/2 tbsp sesame oil (toasted kind)

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This quick 10-minute egg fried rice recipe turns cold leftover rice into a savory, light 6-ingredient meal. If you've been searching for an easy fried rice recipe to beat Chinese takeout, this family-friendly dish is the perfect fix for busy weeknights.

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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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Growing up, my mother made egg fried rice (蛋炒饭) as a quick weekday lunch for us kids because we often had leftover rice in the fridge. After making this dish for years, I've learned that although the active cooking time is just 10 minutes, making great homemade fried rice comes down to controlling moisture.

Ideally, spread the hot rice in a wide container 1-2 days before cooking and refrigerate it uncovered for the first 2 hours to let the steam escape. After that, cover the rice and refrigerate it until you're ready to cook. But if you're making this on a whim tonight, spread freshly cooked rice evenly on a baking sheet and flash-freeze it uncovered for 45 minutes. Right before frying, use lightly oiled hands to gently separate any remaining cold clumps so the grains toast evenly in the pan.

Why It Works

Long-grain jasmine rice: Jasmine rice is less sticky than short-grain varieties, so the grains stay more separate when stir-frying.
Toasted soy sauce: Soy sauce poured around the hot edges toasts quickly, giving the fried rice a deeper savory flavor.
Moist scrambled eggs: Eggs cooked until just set stay tender without releasing runny egg that can make the rice soggy.

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 and freeze uncovered for 45 minutes before frying. (Sub: Standard long-grain white rice)
Large Eggs: Any large eggs work, but deep-yellow yolks give the fried rice a brighter color. I use Conestoga Farms Free Run Omega-3 eggs.
Green Onions: Use both the white and green parts, sliced thinly. (Sub: Finely diced shallot or yellow onion for a stronger onion flavor)
Regular Soy Sauce: Avoid dark soy sauce; it's too strong and dark for this recipe. (Sub: Light soy sauce, or low-sodium soy sauce for less salt)
Vegetable Oil: Use a neutral, high-heat oil. (Sub: Canola, peanut, sunflower, or refined avocado oil)
Sesame Oil: Use toasted for a stronger roasted sesame flavor.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Expert Tips

Beat the eggs well: Mix until no streaks remain for evenly cooked, fluffy egg pieces.
Use a wok if possible: A regular pan works, but you won't get the same smoky wok hei.
Use enough cooking oil: Too little leaves the rice sticking to the wok instead of frying cleanly.
Keep the heat high: Maintain medium-high heat while frying so the pan stays hot.
Cook in small batches: Limit each batch to 2 servings to prevent the pan from cooling.
Starting with fresh rice? Use 3 tablespoons less cooking water for firmer grains that fry better.

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, or add a little sesame-free chicken bouillon powder for a more savory finish.
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 the rice is heated through.

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. Start with a properly heated pan, enough high-smoke-point oil, and cold, dry rice.

Can I make egg fried rice with freshly cooked rice?

Yes. Cook it with 3 tablespoons less water, then spread it out and flash-freeze uncovered for 45 minutes. Break up any cold clumps before frying so the grains cook evenly to prevent soggy fried rice.

More Like This

Check out my other fried rice recipes:

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