This easy egg fried rice recipe is light and fluffy with tender eggs, green onions, and savory soy and sesame flavor. It turns cold leftover rice into a 6-ingredient meal in just 10 minutes. It's perfect for busy weeknights when you need dinner fast.
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Egg fried rice (蛋炒饭) is a speedy Chinese stir-fried rice dish made with fluffy rice, scrambled eggs, green onions, soy sauce, and sesame oil.
Growing up, my mother made it as a quick weekday meal for us kids because we often had leftover rice in the fridge and it was always better and cheaper than Chinese takeout.
After making homemade fried rice for years, I've learned that controlling moisture is the key to preventing soggy or clumpy fried rice. Cold, day-old rice works best, but when I don't have any ready, I flash-freeze freshly cooked rice to dry and cool the grains, then break it up before frying so they separate more easily.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cold Cooked Jasmine Rice: Cold, day-old jasmine rice is ideal because it's drier and easier to break up. Its long grains separate more easily than short- or medium-grain rice, resulting in fluffier fried rice. Standard long-grain white rice also works. If using freshly cooked rice, spread it thinly on a large baking sheet and freeze uncovered for 45 minutes before frying, then break up any clumps.
- Large Eggs: Beat until smooth before adding to the hot pan.
- Green Onions: Use both the white and green parts, sliced thinly. ¼ cup finely diced shallot or onion also works for a stronger onion flavor.
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty result. Avoid dark soy sauce, which is too strong and dark for this recipe.
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. Canola, peanut, or refined avocado oil also works.
- Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
Expert Tips
- Break up the rice: Use clean, lightly oiled hands or a rice paddle to separate cold clumps before frying so the grains toast evenly.
- Prepare everything first: Have all ingredients measured and ready because this stir-fry cooks very quickly.
- Use a carbon-steel wok for better heat distribution and smoky wok hei. A regular pan works too, but you won't get the same smoky flavor.
- Keep the pan hot: Use medium-high heat and cook no more than 2 servings at a time so the rice fries instead of steaming.
- Do not overcook the eggs: Cook until just set and still glossy so they stay moist as the rice finishes frying.
- Pour soy sauce around the edges: Let it hit the hot pan first so it sizzles and develops a deeper savory flavor.
Instructions
Below are step-by-step instructions on how to make egg fried rice:
- 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 glossy.
- Stir-fry the rice: Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs until combined, then spread the rice into an even layer and let it toast undisturbed for 15 seconds.
- 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. Stir-fry everything together.
- Season and finish: Pour the soy sauce and toasted 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 serve immediately.
Storage & Reheating
- Refrigerator: Transfer leftover egg fried rice to a wide, shallow airtight container and refrigerate promptly for up to 4 days.
- Freezer: Let leftover fried rice cool briefly, then transfer it to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Stir-fry in a pan over medium heat for 3-5 minutes until steaming hot, or cover and microwave for 1-2 minutes, stirring halfway through.
Variations
- Gluten-Free: Substitute the regular soy sauce with certified gluten-free soy sauce or tamari.
- Sesame-Free: Omit the toasted sesame oil. The fried rice will have a milder toasted flavor.
- Spicy: Top the finished egg fried rice with chili crisp or chili oil to taste.
Pairing Suggestions
Serve Chinese egg fried rice with:
- Hot and Sour Soup: The tangy, savory broth pairs well with the fried rice.
- Chinese Garlic Bok Choy: The tender-crisp greens add a fresh contrast to the savory rice.
- Mongolian Chicken: The sweet and savory chicken turns the fried rice into a more filling meal.
FAQ
Cook raw jasmine or standard long-grain white rice with about 3 tablespoons less water than usual. Spread the freshly cooked rice in a thin layer on a baking sheet and freeze it uncovered for 45 minutes to cool it quickly and reduce excess surface moisture. Break up any cold clumps with clean, lightly oiled hands before frying.
The pan may not be hot enough, you may be using too little oil, or the rice may contain too much moisture. Make sure the pan is properly heated, use the full amount of cooking oil, and cook with cold, dry, broken-up rice.
You can add up to ¾ cup of cooked chicken, shrimp, ham, bacon, peas, carrots, corn, or a combination. Add them after sautéing the green onions and stir-fry briefly until heated through before adding the sauces. Avoid adding more, as overcrowding the pan can cause the rice to steam instead of fry.
More Like This
Check out my other fried rice recipes:
📖 Recipe
10-Min. Easy Egg Fried Rice (6 Ingredients!)
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 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 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 glossy.
- Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs until combined, then spread the rice into an even layer and let it toast undisturbed for 15 seconds.
- 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. Stir-fry everything together.
- Pour the soy sauce and toasted 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 serve immediately.
Maddie
This is one of my fav recipes. It is so yummy and easy to make.
Christie Lai
Thank you so much for making my recipe and leaving a positive review, Maddie!!
Jenny
Quick easy and delicious. Thanks
Christie Lai
Thank you so much for the positive review, Jenny!