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
Thomas W
I love your recipes. Thank you for sharing them. This one becomes a stable recipe in my household, especially now, that I have bought a rice cooker.
Christie Lai
Thanks so much for this positive and kind comment, Thomas! I'm so glad this recipe has become a staple in your household 🙂
Sherry
Loved how simple and great use for leftover rice. The taste was very good. Will print to add to book for future.
Christie Lai
Amazing! Thank you so much for making my recipe and glad you enjoyed it, Sherry!
Atiya
I made this in like seven minutes flat. We were going to order some regular fried rice from my local carryout which we enjoy, but they wanted to charge eight dollars for a small. I literally had all the ingredients in my refrigerator and it took me seven minutes to have some of the best easiest fried rice. I know there’s more ingredients you could add and make it more posh, but for authentic taste and a quick addition to a meal, this was awesome! Give it a try.
Christie Lai
Love this! Thank you so much for making my recipe and glad it only took 7 minutes flat - woo hoo!
Emma Jones
I made this for my lunch for school and my mom took the rest to work. It was soooo good!! 1000/10
Christie Lai
So glad it worked out well, Emma! Thank you so much for making my recipe and for leaving this raving review!
Connie
Made this for dinner tonight. Had some leftover corn from the night before so I cut it off the cob. Added the corn, shredded carrots, green onion and frozen peas. FANTASTIC!
Christie Lai
Woo hoo! Happy to read this, Connie! Thank you so much for making my recipe and for leaving this positive review 🙂
Bridget
Christie!!! Thank you!!! This was absolutely divine and SOOO EASY! All my picky eaters wrecked this delicious rice. Made it as instructed except my husband grilled chicken cutlets, a tiny flank steak, and onion that he marinated overnight which I cut up and threw in at the last minute. It's 10:47 am here and my mouth is already salivating at the thought of getting to eat some of the leftovers for lunch! My family very much appreciates your recipe...it is getting written down on an index card and going into my old school recipe box! 🙂
Christie Lai
Haha! I truly loved reading this comment and how much you all enjoyed it! I am so happy to read that it's going into the recipe box 🙂 Thank YOU for making it and for sharing this kind and positive review here on the blog. Have a lovely day, Bridget!
Jessie Jones
Me, husband, and 8 year old son absolutely loved this recipe! We added carrots. So good. Thank you for the great recipe!
Christie Lai
Wonderful! Very happy to read this comment, Jessie! Glad the whole family loved it with the addition of carrots. Thanks for making it!
Berrie
Every time I made this it turned out great! I don't got sesame oil, but even without it tastes amazing. I make this for breakfast now. It's very easy to follow and doesn't require many ingrediants.
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Berrie! So happy it's easy and glad you enjoy it for breakfast.
Julie
Absolutely delicious! Just made it for the second time in a week. It's easy and it all comes together so well. The first time we added carrots and onion. Tonight add mushrooms to the onions and carrots!
Christie Lai
Amazing! Thank you so much for making my recipe and for leaving this positive review, Julie! Glad you enjoyed it with the added veggies!
Pierce joyce
Thanks looks easy
Christie Lai
The pleasure is all mine! I hope you enjoy it.
T
Super easy and delicious ! I added carrots and chicken, it was the perfect dinner for my husband and I. This will definitely be a staple in our household. I love that those recipe is simple with few ingredients so you can make it basic or change up the recipe adding more veggies or protein
Christie Lai
Thanks for making my recipe and glad you enjoyed it with those additions! I hope you continue to enjoy my recipe 🙂
Yvette
this was so amazing! I stir fried some minced garlic along with the green onions to add more flavor, as well as steak and mixed vegetables. it came out beautifully! thank you so much for this recipe 🙂
Christie Lai
Fantastic! Thank you so much for making my recipe and for leaving this positive review, Yvette! Glad you enjoyed it.
Thomas Grey
This was my first attempt at fried rice. I made it just as instructed and it came out very good. I was delightfully surprised that i was able to do this. I love fried rice and this will allow me to have it more often. Thank you so much!
Christie Lai
Thanks for making my recipe, Thomas! Glad it worked out well for you on your first attempt!
Bridgitte
Hi! I wanted to make this today but I was wondering if you had to add sesame oil or if I could substitute it because I don’t have sesame oil. Thank you!!
Christie Lai
Hi Bridgitte, sesame oil is recommended for flavor other wise it may taste a bit bland. But if you don't have it, feel free to add in more soy sauce to taste, oyster sauce, more green onions or even garlic or garlic powder to help boost the flavor profile. Hope this helps!
Amy
Delicious and very easy recipe! I made it exactly as written. Will definitely be adding this as a regular in the dinner rotation! Thanks so much!
Christie Lai
Thanks so much for making my recipe Amy! Happy it was delicious and very easy 🙂 I hope you continue to enjoy it!
Brandon
Hey! I haven't made this yet, but I was wondering if you, or anyone else, has tried using the rice that comes in those packets you heat in the microwave? To my understanding it's been mostly cooked through and just needs a bit more heat to fully cook through so what if I happened to use one of the family size rice pouches in place of day old rice?
Christie Lai
Hi there, the microwaveble packs could work as long as it's a long white grain rice and I would recommend drying it out in the freezer for 45-60 minutes as they can hold onto moisture well.
Lisa Busch-Meyer
Uncle Ben's has a great pre-cooked Jasmine rice, as well as Basmatic and regular, we use when in a rush, or camping...it is microwaveable, and you can't tell the difference. We use it making Loco Mocos while camping.
I'm going to try this tonight with steak bites. I may add some frozen peas, for a bit of vegetable with it, but that's an easy addition.
Ms. B
We are allergic to sesame so left that oil out. Used olive oil in place of vegetable oil. Added steamed peas right before adding the soy sauce. 10/10. Everyone loved it. Took me all of 10 minutes if that. Light, quick, delicious, budget friendly and nutritious. Will definitely be making again. Thanks for sharing 🫶🏽
Christie Lai
Super happy to read that you enjoyed it with some yummy peas! Thank you so much for making my recipe and for sharing your positive experience with it here, Ms. B!
Bella
Yes you can I have done this plenty of times, both ways either straight from the packet from the cupboard to the wok and cook through making sure its piping hot, also quicker way is to cook as per microwave instructions and add straight to the wok last thing just before the soy. Both works great.
Lisa
I mean I want to make it but I'm only 9 years old. Maybe I can ask my mom, and really, this egg fried rice looks so delicious.
Christie Lai
Thank you so much! I hope you enjoy cooking it if your parents say yes! 🙂
Cheryl
Easy recipe with great taste!
Christie Lai
Thanks so much for the kind and positive review, Cheryl!