If you have eggs and leftover rice, this easy egg fried rice comes together with just 6 simple ingredients and is ready in 10 minutes. It works as a quick main, go-to meal, or side dish that's family-friendly, budget-friendly, and perfect for busy weeknights.
Jump to:
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's a popular Chinese dish made with humble ingredients and is a staple in many Chinese households.
Growing up, my mother would make this for us hungry kids to get dinner on the table quickly. We would serve it with Char Siu and Stir-Fried Snow Pea Leaves and it left us with full bellies.
Why This Recipe Works
- We use cold, day-old rice because it dries and firms in the fridge, helping the grains separate and preventing clumping.
- I've tested several types of rice and recommend jasmine or long-grain white rice for light, fluffy grains that hold their shape.
- Many egg fried rice recipes turn out soggy, but separating the grains first keeps the texture light and fluffy, while medium-high heat helps it fry quickly instead of steaming.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Jasmine Rice: Or white long-grain rice. Use cold, day-old rice for best texture. If using fresh rice, spread on a baking sheet, freeze for 45 minutes, then break it up.
- Large Eggs: This is a main ingredient, so use fresh eggs.
- Green Onions: To add aroma and flavor. Substitution: ¼ cup finely diced shallot or onion.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
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; 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
- Use a steel wok for authentic smoky flavour (wok hei), which comes from high heat and oil on hot steel. A regular pan also works, but it won't develop the same smoky flavour.
- Use cold, day-old rice: Drier grains stay separate, giving light, fluffy fried rice.
- Break up clumps first: Loosen rice with clean hands or a paddle so it cooks and toasts evenly.
- Cooking over medium-high heat helps dry out excess moisture and prevents soggy fried rice.
- Pour soy sauce around the edge of the hot wok so it lightly caramelizes before mixing in for deeper flavor.
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. For extra seasoning, you can add chicken bouillon powder to taste.
- Spicy version: Drizzle chili oil or chili crisp over the fried rice.
Pairing Suggestions
This quick egg fried rice pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Mongolian Chicken, Black Pepper Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover egg fried rice can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Egg fried rice can be frozen for up to 1-3 months when quickly cooled to prevent bacteria growth, and stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Egg fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freshly steamed rice can be used, but you'll need to dry it out first; otherwise it will result in clumpy fried rice. To do this, evenly spread the cooked rice out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.
There are many ingredients you can add to elevate egg fried rice, including peas, carrots, green beans, corn, broccoli florets, bean sprouts, butter, oyster sauce, chili oil, chicken, beef, pork, shrimp, or tofu.
More Like This
📖 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; 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.
edward j jarvis
may have to make a double batch was almost gone before rest of meal
Christie Lai
Haha, nice! Thanks so much for making it and glad you enjoyed it!
Brenda
Can this work with a soya sauce substitute as I sum allergic to regular soya sauce
Christie Lai
Yes, I share substitutes in the blog post under Ingredients and Substitutes. Hope this helps!
Lisa
Hi, can I use avocado oil in the recipe?
Christie Lai
Yes absolutely! Feel free to use any neutral oil that can withstand a high smoke point.
Lisa
Thank you so much for replying 😊
Nova
Easy to cook and so very delicious. Also enjoyed the tips and back story very much
Christie Lai
Thank you so much for making my recipe and so glad you enjoyed it! Happy that I could share the backstory to it 🙂
Kerry
This is the best homemade egg fried rice I have made.
It tastes just as good as takeout, but better, everyone loved it.
Delicious
Christie Lai
Thank you so much for making my recipe and so glad everyone loved it! This is music to my ears!
Joe
This came together so quickly and I was able to concentrate on the main course. This is simple but packs a ton of flavor. And to add some guilt, I threw in some bacon.
Christie Lai
Thank you so much for making my recipe and so glad you enjoyed it with some bacon - yum!!!
Alan Rawson Beverley Yorkshire G B
Tried it very good and easy
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Ryan
Made this tonight, my wife and I loved it. Made the rice the night before and refrigerated it. The rice came out perfect. We added peas and diced carrots.
Christie Lai
Thank you so much for making my recipe and so glad you liked it with the peas and carrots!
eric
very nice , i just added some msg
Christie Lai
Thank you so much for making my recipe and so glad you liked it with msg!
eric herman roggen
very nice , i just added some msg
Christie Lai
Thank you so much for making my recipe and so glad you liked it with msg!
Tee
Super easy and delicious. I got away with frying hot rice from a rice cooker. I've done in the past and usually my fried rice is very mid when i do that. This time it was actually really good.
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Susan
Very simple and flavorful. I often make this for the family when I get home late from work. I scoop out my picky daughter's portion and then add veggies and protein.
Christie Lai
Thanks so much for making my recipe! Glad you enjoyed it and found it simple and flavorful!
Millie
I always make this recipe and it just hits the spot every time. I’ve made so many of your recipes and they’re all so good. Thank you!!
Christie Lai
Yay! Music to my ears. Thanks for making it!
Jayne
I'm making it for a 2nd time! We love it and thank you for the recipe.
Christie Lai
Thank you so much for making my recipe another time! So glad you loved it!
Sally
This is a delicious and simple recipe. Thank you! I threw it together quickly for lunch. Used leftover rice and veggies from Thanksgiving.
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Helen Somerville
Love it!
Christie Lai
Thanks so much for making my recipe! Glad you enjoyed it!
Roz
Thank you for this recipe Christie. This is the easiest and by far the best egg fried rice recipe I've seen and made. It is full of flavor and so delicious. There was no leftovers when I made it the first and second time. From now on, it's my goto for fried rice.
Christie Lai
Thank you so much for making my recipe and so glad you enjoyed it! Happy it's become your go to for fried rice 🙂
PATTI
Easy and YUMMY!!!!!
Christie Lai
Thanks so much for making my recipe and for sharing this positive review!
Allison
Easy to follow and tastes great!
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!