This quick 10-minute egg fried rice recipe turns cold leftover rice into a savory, 6-ingredient meal. This easy fried rice recipe is perfect for busy weeknights when you need dinner fast. The rice cooks up fluffy and light with the savory flavor of Chinese takeout.
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Egg fried rice (蛋炒饭) is a simple Chinese dish made with rice, eggs, green onions, soy sauce and sesame oil. Growing up, my mother often made it as a quick weekday lunch for us because we usually had leftover rice in the fridge, and it was one of my favorites!
After making homemade fried rice for years, I've learned that cold, day-old rice is key to achieving fluffy, separate grains.
Why It Works
- Long-grain jasmine rice: Jasmine rice is less sticky than short-grain varieties, so the grains stay separate when stir-frying.
- Toasted soy sauce: Soy sauce poured around the hot edges toasts quickly, giving the fried rice a deeper savory flavor.
- Soft scrambled eggs: Eggs cooked until just set stay tender while the rice finishes frying.
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 on a baking sheet, freeze uncovered for 45 minutes, and break it up before frying. Standard long-grain white rice also works.
- Large Eggs
- Green Onions: Use both the white and green parts, sliced thinly. Finely diced shallot or yellow onion works too for a stronger onion flavor.
- Regular Soy Sauce: Avoid dark soy sauce; it's too strong and dark for this recipe. Light soy sauce also works, or use low-sodium soy sauce for less salt.
- Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. Canola, peanut, or refined avocado oil works too.
- Toasted Sesame Oil: Use toasted for a stronger sesame flavor.
Expert Tips
- Break up the rice: Use lightly oiled hands or a rice paddle to separate cold clumps before frying.
- Use a wok if possible: A regular pan works, but you won't get the same smoky wok hei.
- Use all the cooking oil: Too little causes the rice to stick instead of frying cleanly.
- Keep the heat high: Maintain medium-high heat so the rice fries instead of steaming.
- Cook in small batches: Limit each batch to 2 servings so the pan stays hot.
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 moist.
- 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.
- 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.
- 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. The fried rice will have a milder toasted flavor.
- 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 hot throughout.
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. Use a properly heated pan, the full amount of cooking oil, and cold, dry rice.
More Like This
Check out my other fried rice recipes:
📖 Recipe
10-Min. Easy Egg Fried Rice (6 Ingredients!)
This quick 10-minute egg fried rice recipe turns cold leftover rice into a savory, 6-ingredient meal. This easy fried rice recipe is perfect for busy weeknights when you need dinner fast. The rice cooks up fluffy and light with the savory flavor of Chinese takeout.
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 moist.
- 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.
- 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.
- 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 501kcal | Carbohydrates: 47g | Protein: 18g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1384mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Jon Richards
Brilliant recipe in its simplicity, ease of cooking and taste.
I made this recipe last night and included prawns.
Thank you and please keep these coming.
PS: Hope you can do a shredded chilli beef recipe as the ones I’ve tried have failed.
Kind regards
Jon
christieathome
Thank you so much for these kind reviews, Jon! I am really happy to hear that this egg fried rice turned out so well with the prawns! I will continue to do my best to provide more recipes like this. I will also keep your suggestion in mind for the shredded chili beef 🙂
Hilary
So quick and easy - I used brown rice which was perfect because it didn't clump at all. I only had dark soy, so I cut back the amount a bit and added some fish sauce and added corn, peas and fresh diced carrot as well as the spring onion. Sprinkled it with sesame seeds and just popped the wok on the dining table along with two spicy chicken tenders each. I messed with the amounts a little for the 3 of us: 4 cups rice and 5 eggs, adult son came back for a second helping, but there was still enough for lunches for hubby and self - win-win!
christieathome
Thank you so much for sharing your delicious experience with my egg fried rice recipe, Hilary! I'm so happy your whole family enjoyed it with those tasty additions! 🙂 Have a lovely day!
Lisa
I needed a quick, yummy dinner from my sparse frig and found this recipe. Only had broccoli, eggs, rice, light olive oil and coconut aminos (am soy free) and it turned out delish. Next time I'll shop for scallions and try out some garlic in it. Question - can you freeze this dish after cooked? If so how to reheat? Thanks much
christieathome
Awesome! Thanks for making my recipe, Lisa! Unfortunately I wouldn't recommend freezing as the rice won't taste the same when it's frozen after it's fried.
Robin Messenheimer
Great recipe. I just needed a side dish and had some leftover plain Jasmine Rice. As I was using this as a side dish, I just used 2 eggs. Even so, the recipe set for 2 servings was enough to be a side dish again for the two of us. The recipe is in my "keep" file.
christieathome
Thank you so much for sharing your kind review with me, Robin! Happy it's now a keeper and glad you enjoyed it 🙂 Have a lovely one!
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.
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.
Cathy
I loved how quick and easy it was to make. I did feel it could use a little more flavour so may use a little hot sauce or cayenne pepper next time.
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 🙂
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!
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 🙂
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 🙂
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!
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!
Rosemary
I am ALL about any meal that can come together in under 10 minutes. Yes please to busy weeknight dinners!
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!
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.
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!
Taheya
Hello! Can you use fresh jasmine rice if you don't have any day old rice?
Christie Lai
Yes, but I would recommend evenly spreading the cooked rice out on a baking sheet and freezing it for 45-60 minutes until it's cold and can easily break up into separate granules. Unfortunately if you use freshly cooked rice, it has a tendency to stick together and clump.