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.
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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'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.
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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; 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.
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!