If you are looking for an easy egg fried rice recipe using leftover rice, this 10-minute version comes together with just 6 simple ingredients. Every single grain turns out perfectly fluffy, savory, and light without becoming clumpy or mushy. It is a quick go-to meal or side dish that is family-friendly, budget-friendly, and better than takeout.
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Egg fried rice (蛋炒饭) is a classic Chinese stir-fried rice dish featuring fluffy rice, scrambled eggs, soy sauce, sesame oil, and green onions. It is a humble dish that hits the spot.
Growing up, my mother would make this for us hungry kids to get dinner on the table fast. By using day-old cold leftover rice and breaking it up before frying, you get that perfect toasted, individual grain payoff.
Why My Recipe Works
- Flawless Separation: Frying over intense, medium-high heat evaporates surface moisture instantly so the grains toast and sear instead of steaming.
- Layered Umami: Pouring the soy sauce along the hot edges of the pan caramelizes the sauce instantly to maximize flavor.
- Tender Texture: Scrambling the eggs completely before tossing in the rice prevents the wet egg from coating the grains and making them soggy.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Use cold, day-old cooked rice for best texture. If fresh, freeze flat on a baking sheet for 45 minutes and break up with a rice paddle. Sub: Long-grain white rice.
- Large Eggs: This is a main ingredient, so use fresh eggs.
- Green Onions: Adds aroma, color, and flavor. Sub: ¼ cup finely diced shallot or onion.
- Regular Soy Sauce: Adds salt and umami. I prefer Lee Kum Kee, Pearl River Bridge, or Kikkoman. Subs: Low-sodium or light soy sauce.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke point oils.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make egg fried rice:
- Heat the pan and cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large pan or non-stick wok over medium-high heat. If using a steel wok, allow the oil to smoke slightly, about 30 seconds; if using a regular pan, skip this step. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Add the rice: Add the rice, breaking up any clumps directly in the pan as needed.
- Sauté the aromatics: Push everything to one side of the pan, add the remaining oil to the empty space, and sauté the green onions. Toss everything together until combined.
- Season and finish: Pour soy sauce and sesame oil around the edges of the pan, then toss until the rice is evenly coated and lightly browned. Remove from heat and serve hot. If needed, season with salt to taste.
Expert Tips
- Choose the Right Pan: Use a steel wok for that authentic, smoky restaurant flavour (wok hei). A regular pan works fine, but it won't achieve the same charred depth.
- Use Cold, Day-Old Rice: Leftover refrigerated rice dries out, letting the individual grains stay separated, light, and fluffy.
- Break Up Clumps First: Before turning on the heat, loosen the cold rice grains gently with clean hands or a rice paddle so they cook and toast evenly.
- Crank the Heat: Cook over medium-high to high heat to instantly flash-fry the grains, evaporate excess moisture, and prevent a soggy texture.
- Sear the Sauce: Drizzle the soy sauce directly around the hot upper area of the pan. Let it caramelize against the hot steel for a second before tossing it with the rice.
Variations
- Gluten-free version: Swap the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Sesame-free version: Omit the sesame oil, but please note this won't have that signature nutty aroma. For more seasoning, add chicken bouillon powder to taste.
- Spicy version: Drizzle chili oil or chili crisp over the fried rice.
Pairing Suggestions
This simple egg fried rice pairs well with:
- Starters: Egg Rolls or Hot and Sour Soup.
- Vegetable Dishes: Chinese Garlic Bok Choy.
- Protein Dishes: Mongolian Chicken, Black Pepper Beef, Honey Walnut Shrimp, or Egg Foo Young.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave until heated through on medium heat.
FAQ
Yes, you can prep this dish up to 4 days ahead and store it in the fridge using the instructions above.
Yes, but you must dry it out first to avoid clumpy fried rice. Evenly spread the hot rice onto a large baking sheet and freeze it for 45 minutes until firm and chilled, then gently break it up with a rice paddle.
To make fried rice that is not soggy, cook over medium-high heat with cold, pre-separated grains. Warm or freshly cooked rice traps excess moisture, which steams the dish instead of frying it. Ensure you break up any clumps with a paddle before cooking so every grain toasts evenly in the hot pan.
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📖 Recipe
10 min. Easy Egg Fried Rice (only 6 ingredients!)
Ingredients
- 2 cups cooked jasmine rice or long-grain white rice (cold, day-old recommended)
- 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 non-stick wok over medium-high heat. If using a steel wok, allow the oil to smoke slightly about 30 seconds; if using a regular pan, skip this step. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Add the rice, breaking up any clumps directly in the pan as needed.
- Push everything to one side of the pan, add the remaining oil to the empty space, and sauté the green onions. Toss everything together until combined.
- Pour soy sauce and sesame oil around the edges of the pan, then toss until the rice is evenly coated and lightly browned. Remove from heat and serve hot. If needed, season with salt to taste.
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!