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
SLC
I made this today with left over yellow rice. I followed the recipe exactly and tasted.
I had leftover NOLA-style BBQ cooked shrimp(don’t judge) and added it with a cup or so of frozen peas and carrots. These ingredients caused me to add more low sodium soy sauce and a tad bit more sesame oil.
Overall this is a great basic recipe and I highly recommend it it!
Christie Lai
Thanks so much for making my recipe, SLC! No judgement here (that shrimp sounds DELICIOUS). Glad you enjoyed it.
Cheryl
I love bean sprouts in fried rice. No one ever lists as an ingredient. Is there anything special that I should know about purchasing and using in fried rice? I am eager to make my own fried rice without any peas or carrots. I miss the New England version of fried rice.
Christie Lai
I recommend using mung bean sprouts for best texture but soy bean sprouts also work as a substitute. Be sure to throughly rinse them with cold water to remove any natural odors and strain them well to remove any excess water. I would add them after you season the rice and toss until evenly combined. You can cook them until softened or for 30 seconds to leave them crisp.
Kelvin
No salt or black pepper?
Christie Lai
Feel free to add if you wish. I find it doesn't need additional salt but to each their own.
Lisa Odonnell
I have made this a couple of times and it's great! My family loves it. I'd love your suggestions for make this "House Fried Rice" and adding chicken or shrimp.
Christie Lai
Thanks so much for making my recipe, Lisa! Glad you enjoyed it a second time and that the whole family loves it. To make this a house fried rice, I recommend checking out my chicken fried rice or shrimp fried rice. Hope that helps!
Alejandra
I cannot wait to make this with rice. I only had leftover quinoa and it was DELICIOUS. I know it's going to be even better with rice. Thank you so much for a quick delicious recipe!!
Christie Lai
I love that you substitute with quinoa and it turned out so well! Thank you for sharing this and for making my recipe 🙂 Glad you enjoyed it.
Jenny
Hi I cooked this several times it turned out great the only thing i do differently is replace the sesame oil with toasted peanut oil my little girl allergic sesame
Christie Lai
Thanks for making my recipe and for sharing your positive review on what you used instead of sesame oil! Glad you enjoyed it. I hope you consider giving it a 5-star review 🙂
Marie Colette Cassar
Super easy and super delicious
Christie Lai
Thank you so much for your positive review, Marie! Happy you enjoyed it!
Jennifer Mitchell
Great fried rice recipe. Have used it half a dozen times and always comes out great no matter what add-ins I might have at the time. Thank you for the easy, flexible recipe!
Christie Lai
Thank you for making my recipe and for leaving this positive review, Jennifer! I truly appreciate you making this so many times. Have a lovely day!
DIANE
THANK YOU FOR THIS RECIPE FOR FRIED RICE. I LOVE FRIED RICE AND I ALWAYS COOK RICE AND FREEZE IT JUST FOR THIS . THANK YOU AGAIN AND HAVE A GREAT WEEKEND.
Christie Lai
Thank you so much! I appreciate this and I hope you have a great weekend too!
Emily
This is so easy and my family loves it. I have made it twice now. I add a bag of frozen veggies and some small pieces of chicken breast. A huge hit.
Christie Lai
So glad to hear this! Thank you so much for making my recipe, Emily. Happy it was a hit with the family. I hope you will consider leaving a 5-star rating. Have a lovely day!
Thelma
Hi, in your recipe you use sesame oil and not toasted sesame oil, correct?
Christie Lai
Hi there, toasted sesame oil would be ideal but you can also use sesame oil.
Thelma
Thanks
A. Murphy
Thank you for the simple and fast recipe. I was looking for just a bare-bones, basic fried rice recipe that could be prepared as-is with good results, or could be embellished by adding extra ingredients. To my mind, a dish that's based on leftover rice should be flexible- because it's about using up whatever odds and ends you have in the fridge, so as to have a very budget-friendly meal and not waste anything. Again, thank you for this.
Christie Lai
Happy I could help share this basic recipe for a classic Chinese dish! Thanks so much for making my recipe and for leaving this positive review!
Nerissa Taverner
This was super yummy thanks! My partner and I both loved it 😋 Perfect way to use our leftover veggie rice
Christie Lai
Thanks so much for making my recipe and for leaving this positive review, Nerissa 🙂 Glad you both loved it!
Priscilla Ibitoye
im a child
and i made this its really easy takes not to long and fills you UP its so good really recommend
Christie Lai
Thanks so much for making my recipe and for leaving this positive review , Priscilla 🙂 Glad it was satisfying and easy to make.
Destinee H
Do I need to pre-cook the rice?
Christie Lai
Yes! The recipe calls for cooked jasmine rice either cooked in a rice cooker or on the stovetop.
Andrea
I’ve been looking for an easy fried rice recipe for years and this is it! It’s simple, without a dozen ingredients I have no other use for, and is perfect with a bag of frozen stir fry vegies. Thank you!
Christie Lai
So pleased to read this, Andrea! Thank you so much for this kind and positive review. Glad you found it simple and easy 🙂 Have a fantastic day!