Egg Fried Rice. Delicious, simple egg fried rice with soy sauce, sesame oil, eggs and green onions. Just 6 ingredients and 10 minutes!
What is Egg Fried Rice?
Egg Fried Rice (蛋炒饭) is one of the most popular choices at a Chinese restaurant. It's a very quick stir-fry rice dish that consists of fluffy rice, beaten egg, seasoned with soy sauce, sesame oil, and green onions. One one of my favorite recipes in Asian cuisine. I enjoy serving it with a side of bok choy to make it a complete meal.
Quick & Satisfying
A very quick stir fry dish to make at home. It is the easiest way to make a flavor packed fried rice. Serve it as a side dish or main. One of my absolute favorites because it's one of those delicious meals that comes together swiftly with minimal ingredients.
A classic in Chinese Food
There are many fried rice recipes online, but this easy egg fried rice is a classic in Chinese cooking. The best part is that you can add any additional ingredients to elevate it even further. However, the simplicity of this dish is what makes it so approachable for many.
Ingredients
The below egg fried rice ingredients are required for a good fried rice. Please scroll down to the below Recipe card for measurements
- Leftover cold rice, ideally jasmine rice: For best results, use day old or leftover rice for fluffy fried rice. If you use same day warm cooked rice, it will create soggy fried rice.
- Cook the rice the night before. Lay it out on a baking tray. Store it in the fridge to dry out. The next day, break the long grain rice up with clean hands. Add a little bit of oil to the rice to prevent them from sticking together.
- Green onions or spring onions
- Regular soy sauce: Regular all-purpose soy sauce not "light soy sauce" or "dark soy sauce". If you prefer saltier fried rice, add extra soy sauce. Feel free to use low sodium soy sauce but please add to taste.
- Toasted Sesame oil
- Beaten eggs
- Cooking oil: any neutral oil like avocado oil, peanut oil sunflower oil, grapeseed oil, canola oil, vegetable oil, etc. Avoid olive oil.
How to Make Egg Fried Rice
Below are brief steps with visuals to show you how to make egg fried rice. Please scroll down to the recipe card below to find full instructions
Over medium high heat in a steel wok, add 1 tablespoon of oil. Let it to smoke. Important: if using a non-stick pan, do NOT smoke oil and keep it on medium heat allowing the oil to get hot.
Once it smokes, pour in beaten eggs. Quickly stir to form shape.
Once the eggs form 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 wok, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.
Add soy sauce and sesame oil. Mix until grains are brown. Remove off heat. Serve hot and enjoy!
Cooking Tips
Below are tips on making the best egg fried rice recipe:
Use day-old rice
One of the most important things to a successful fried rice is using leftover long grain white rice. Because it won't contain as much moisture as same day cooked rice. This creates fluffy separated rice grains versus using same day warm rice which creams rice clumps.
Use fresh local free run eggs with omega 3s
If you want those gorgeous yellow egg yolks, opt for local free run eggs with omega 3s. That's what I use
Use a steel wok for smoky flavor!
Fried rice is especially tasty when stir fried in a hot preheated wok. When the oil meets the high heat, it creates "wok hei" which translates to "breathe of wok" in Chinese. This combustion is what gives the rice that smoky flavor.
I recommend a carbon steel wok or aluminum wok. But if you don't own a large wok, use a large skillet. Important: do not smoke your non-stick pan over high heat. This will melt the non-stick coating off into your food.
Do not overcook the eggs
Once the eggs look like scrambled egg but are still moist, push to the side of the pan to prevent overcooking.
Keep flame on medium high to medium high heat
While keeping the heat on medium to medium-high heat, this actually prevents your rice from sticking to the bottom of your wok due to the highest heat.
FAQ
Below are frequently asked questions about this Chinese egg fried rice:
How long does this dish last for?
It lasts 4-5 days in an airtight container stored in the fridge.
What kind rice should I use for this recipe?
Leftover day old cold jasmine rice is recommended for this 10 minute egg fried rice! You can also use brown rice. I wouldn't recommend basmati rice, short grain rice or fresh rice. These rice variations can create clumpy fried rice instead of individual grains of rice.
Does rice have to be cold for fried rice?
I would recommend it especially if you’re cooking it in a hot wok. The heat from the wok will make the rice clump together or worse break down if you’re using same day warm rice. If you are using same day warm rice, I would recommend a non-stick pan and a wooden spoon to fry your rice. If you use a wok, it'll likely stick to the bottom of the wok.
Can I use same day cooked rice?
Sure, but I would just suggest to lay the hot rice on a baking sheet in a thin layer and pop it in the freezer for 1 hour. This will dry out the rice creating the effect of 'leftover rice'.
How do you cook your rice?
Like many Asian households, I use a rice cooker. You can purchase a relatively affordable one online or in store. Rice cookers are the best way to steam rice without worry!
What are some good egg fried rice vegetables?
I purposely made this egg fried rice simple, so you can add any veggies. Here are my favorite mix-ins:
- Peas
- Carrots
- Green beans
- Corn
- Broccoli florets
- Snap peas
- Bell peppers
- Bean sprouts
Other additions?
The great thing about this recipe is you can also add other ingredients to take it up a level:
- Black pepper or white pepper
- Butter: use butter that is unsalted
- Oyster sauce but please add to taste
- Sesame seeds
- Hot sauces like chili oil
- Adding a fried egg on top is a great way to make this meal feel complete
- Sliced chicken breast
- Small pieces of pork
- Beef
- Shrimp
- Firm tofu
Other Fried Rice recipes you may like!
10 min. Egg Fried Rice (only 6 ingredients!)
Ingredients
- 2 cups cooked jasmine rice at least 1 day old
- 1 stalk green onion finely chopped
- 2.5 tablespoon regular soy sauce not light or dark!
- ½ tablespoon sesame oil
- 4 eggs whisked
- 2 tbsp avocado oil or vegetable oil
Instructions
- Over medium high heat in a steel wok, add 1 tablespoon of cooking oil and allow it to smoke. Important: if using a non-stick pan, do NOT smoke oil and keep it on medium heat allowing the oil to get hot.
- Once oil begins to smoke, pour in whisked eggs and quickly stir to form shape. Once the eggs form shape but are still moist, quickly toss and mix in rice. If rice is clumped together, break apart in pan.
- Sweep everything to the side, add remaining oil into empty space with green onions. Quickly mix green onions into rice and eggs.
- Add soy sauce and sesame oil. Mix until grains are coloured brown and immediately remove off heat. Serve hot and enjoy!
Heidi | The Frugal Girls
That was a great tip you shared for not over cooking the eggs... and I can't believe this only takes 10 minutes. Talk about the perfect dinner solution for a busy weeknight!
B
HI Christie
Thanks for the lovely recipe.
I like the wok that you are using and have recommended in your shop:
https://www.amazon.com/Hammered-Carbon-Wooden-Spatula-Handle/dp/B089YCBXG9?dchild=1&keywords=Hand+Hammered+Carbon+Steel+Wok&qid=1622667900&sr=8-9&linkCode=sl1&tag=christieath0e-20&linkId=a51ec47fd60b13013fa235be4e750d18&language=en_US&ref_=as_li_ss_tl
Could you share your experiences in using the wok, if possible in a blog post?
Thanks!
christieathome
Hi there, thanks for your suggestion! I will possibly consider this idea for a blog post in the future. But overall I truly enjoy my wok as I use it to boil, deep fry, stir fry and steam. It is on the heavier side but then again I don't have much forearm strength. I would highly recommend it, just make sure to research how to season it prior to usage.
Ethelyn Dietrich
When I make fried rice, I usually cook them over easy in a non-stick pan with butter for about 3 minutes. Then, I flip them for about 60 seconds. But it sounds like your husband prefers Sunny Side Up. You should heat the pan to medium. Melt a pat of butter. Crack the rice into the pan. Season, cover and cook for about 8-9 minutes. I will do a little more research for you and add the perfect sunny side up egg egg recipe/tools to this post.
christieathome
Thanks for sharing that!
Rosemary
I am ALL about any meal that can come together in under 10 minutes. Yes please to busy weeknight dinners!
John Hutchison
Killer fried rice. Brought together several cooking techniques I've been having trouble with. More recipes!
christieathome
So glad you enjoyed this! Thank you for making my recipe!
Charmaussie
Thank you, this was incredibly quick and simple to make. Perfect way to use up leftover rice. Next time, I'd like to add garlic and ginger but tonight's goal was to get a quick dinner together (and avoid fast food options) and your recipe was fantastic! The green onion imparts an amazing flavor.
christieathome
Thank you so much for making my recipe! I'm so glad you enjoyed my quick and easy recipe. It really is a great way to use up leftover rice. Have a great day!
Sarah
Just made this tonight for a quick dinner and it was super yum!! My daughter called the rice "soft and delicious" we both had two helpings and will prob fight over it for our lunches tomorrow. Thank you.
christieathome
Thanks so much for making it Sarah! So glad you and your daughter enjoyed it that much! I love what she called it 🙂
Christina
I loved this fried rice…and even more important, so did my kids! Thank you so much for sharing this recipe, and I can’t wait to try more of them!
Christina
I forgot to rate it…definitely 5 stars!
christieathome
Thank you so much Christina for the kind review and for making my recipe! So glad you and your kids enjoyed it! I hope you like my other recipes 🙂
Jennifer
This recipe is great! Instead of green onions, I used white onions and it was amazing. WAY better than eating from my local takeout place. I will be making this again!
christieathome
Thanks so much for making my recipe, Jennifer! So glad you that you enjoyed it with the modifications!
Sandy Stiner
Love this recipe! So easy and tastes so good! It’s a fav of ours!
christieathome
Thanks Sandy! Happy you enjoyed it and even happier that it's a favourite of yours 🙂
Vanesse
I tried this and added sliced bacon and had sweet chilli sauce on the side and it was heavenly. I'm always looking for quick and easy dishes I can make in the weekend and this was super quick.
christieathome
Thank you so much for making my recipe, Vanesse! Slice bacon and sweet chili sauce sound amazing as add-ons! Glad it was heavenly.
Tonya Day
Great recipe. Question: I'm needing to make enough for 20 people soon. Hints? Help? I'll transport in crackpot?
christieathome
Thank you so much for making my recipe! As for making it for 20 people, I would really suggest cooking it in batches. I find that when recipes are multiplied and cooked altogether in one large batch, it never turns out right due to inconsistent heat distribution unless you have a very large wok. So for this recipe, I would at most multiply it by 3-4 for one batch and repeat until you have enough for 20.