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
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!