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
Marina Cormier
Delicious !
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you enjoyed it!
Chris
Simple and tasty.
Christie Lai
Thank you so much for making my recipe! Glad you found it tasty!
Marilyn
Quick, easy and delicious. I followed the recipe exactly. Next time I will add peas, carrots, garlic and maybe some chicken or pork. Thanks for sharing this great recipe!!!
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience here! So glad you enjoyed it! Those additions would be fantastic 🙂
Kimberly
I used some Basmati rice (the only kind I keep, it's my favorite), gluten free soy sauce, and 3 eggs were all I had left in the fridge. I used steamed brocoli florets instead of green onions, and added a tiny tsp of maple syrup for sweetness (I used to eat my fried rice with some sweet sauce, and I miss the taste). The result was great, I loved it! And so did my 1 yr old daughter 🥰 I have celiac disease, so it's a bit hard to get creative with my meals. Thank you very much for the inspiration! I'm definitely adding this recipe to my weekly menu 👌🏻
Christie Lai
Thank you SO much for this kind and positive review, Kimberly! I also appreciate you sharing your own substitutes to make this recipe work for you 🙂 Happy it worked out well for you and your daughter. I'm so sorry about your condition. I can somewhat relate as I also have gluten and dairy sensitivities and it can be so challenging at times. I wish you well!
Unique places in the World
If you have eggs and leftover rice, this 10-minute fried rice recipe is an absolute lifesaver! With just 6 simple ingredients, it’s quick, budget-friendly, and so versatile. Whether you’re making it as a main dish or a side, it always hits the spot. I especially love the tips you share for getting that classic Chinese takeout flavor — it really elevates the whole dish. This has definitely become one of my favorite go-to meals when I need something delicious in a pinch!
Christie Lai
Wow thank you so much for the very positive review and for making my recipe! I am so glad it worked out so well for you and happy I could share those tips 🙂
Lynette
I really enjoy this recipe 😀🤤 it is must try for people on the go like me so easy so delightful 🥰yum
Christie Lai
Thanks for making my recipe and sharing this positive review, Lynette! So glad you enjoyed it so much 🙂
Irene High
Loved this easy recipe! My family enjoyed it very much.
Christie Lai
Thank you so much for making my recipe, Irene! So glad it's a keeper!
Kathrin
I love it. Since i moved i searched a restaurant that made the fried rice linke my favorite Chinese resraurant. Now i'm not searching anymore 🙂 greetings from Germany
Christie Lai
I'm so glad you enjoyed it and thank you so much for making my recipe!
Mary
Loved the recipe, the fried rice turned out great thank you
Christie Lai
I'm so glad to read this! Thanks so much for making my recipe and happy you enjoyed it, Mary!
Diane
I have been looking for an easy fried rice recipe for so long, but I come across this simple way of making fried rice in ten minutes with simple ingredients and I am really happy with its outcome. Thank you so much for sharing this recipe with us!
Christie Lai
Thank you so much for this kind and positive review, Diane! I am really happy to hear it's easy and quick. Have a lovely day!
Rita Kell
I made it, easy and really good. I used 2 eggs instead of 4. I did not have green onions, so I minced a couple tablespoons of white onion.
Christie Lai
Thank you so much for making my recipe and for the positive review, Rita! I am so happy to hear that it worked out with less eggs and white onion.
Laura
Thank you for sharing this
quick recipe. It's really good and we love it!
Christie Lai
Thank you so much for the kind words and I'm so happy you enjoy it, Laura! Have a lovely day!
Carrie
This simple egg fried rice was delicious and so flavorful. It came together quickly and easily. Loved it!
Christie Lai
Thank you so much for making my recipe, Carrie! I'm so happy that it was delicious and it came together easily in little time 🙂 Have a wonderful day!
Max
Tasty and easy! I was able to make this in my college dorm. I didn't have sesame oil, so I replaced it with chili oil as recommended. I also didn't have green onions, so I added some minced garlic to make up for the flavor loss. Overall, super easy and filling!
Christie Lai
Thanks so much for making my egg fried rice, Max! So happy to hear that it worked out with the minced garlic 🙂
Furness N
Thanks so much for this recipe and the tips! I tried it without egg (just out of preference) and I loved it too! Maybe I can impress my mother one day haha
Christie Lai
Thanks so much for making my recipe, Furness! Happy that you enjoyed the recipe and it worked without the eggs! I hope she likes it as just much 🙂
Trisha Mae B. Abata
This fried looks so good and when i try to cook. when i finish to cook it, it was really yummy and its good to eat.
i am really obsessed of this fried rice. THANK YOU for sharing the recipe.
christieathome
Aww thank you so much for making it Trisha! I am so happy that you love it so much! I appreciate the kind review and have a lovely day!
Arlene
Best fried rice! So simple and straight to the point, I’ll be adding shrimp to this next time. Thank you for sharing!
christieathome
Thank you so much for making my recipe, Arlene! I am so happy to hear that you enjoyed it and shrimp would be a fantastic addition 🙂 Have a great evening!