This quick 10-minute easy egg fried rice recipe turns leftover rice into a savory, light 6-ingredient meal. It is a fast option for busy weeknight dinners. This family-friendly dish balances rich scrambled eggs with savory soy sauce to beat Chinese takeout.
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Growing up, my mother made egg fried rice (蛋炒饭) as a quick weekday lunch for us kids. Testing this recipe over the years taught me that success relies entirely on prep. Most blogs tell you to use cold, day-old rice, but there is much more to it. My key tip is spreading the hot rice in a wide container the night before cooking. Refrigerating it uncovered for the first 2 hours lets moisture escape, which prevents steam from trapping under a lid. This is the ultimate secret to achieving fluffy, separate grains.
Why My Recipe Works
- Starch Elimination (Before Cooking): Selecting low-starch jasmine rice and rinsing raw grains strips away excess surface starches to guarantee separate, non-sticky results.
- Moisture Reduction (Before Cooking): Subtracting 3 tablespoons of water from the standard rice cooking water keeps the grain cores firm so they don't turn mushy.
- Liquid Separation: Cooking the eggs until just softly set ensures they lose their raw, runny liquid state, preventing them from coating and pasting the grains together.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: A low-starch, long-grain rice that naturally keeps grains separated and fluffy. Use cold, day-old rice from the refrigerator, or flash-freeze freshly cooked rice flat on a baking sheet for 45 minutes. Sub: Standard white long-grain rice.
- Large Eggs: Adds rich protein, texture, and color throughout the dish.
- Green Onions: Adds a fresh aroma, bright color, and deeply infuses the cooking oil with flavor. Sub: ¼ cup finely diced shallot or yellow onion.
- Regular Soy Sauce: Adds salt and umami to the rice. I prefer Lee Kum Kee or Kikkoman. Sub: Low-sodium or light soy sauce.
- Vegetable Oil: A high-smoke-point neutral fat that prevents the rice from sticking without altering the flavor. Sub: Canola, peanut, sunflower, or refined avocado oil. Avoid extra virgin olive oil.
- Toasted Sesame Oil: Infuses a nutty aroma to the rice. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
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:
- Cook the eggs: Heat 1 tablespoon (15 ml) of 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 for about 30 seconds. Skip this wait if using a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Stir-Fry and Toast: Add the rice to the pan. Break up remaining clumps using a sharp chopping motion or by pressing them against the hot pan walls. Toss and flip until the eggs combine evenly with the rice, about 30 seconds. Spread the grains into an even layer across the bottom. Let the rice toast without touching it for 30 seconds.
- Sauté the aromatics: Push the rice and eggs to one side of the pan. Add the remaining oil to the empty space and sauté the green onions until fragrant, about 10 seconds. Toss everything together until combined.
- Season and finish: Pour the soy sauce and sesame oil around the hot edges of the pan and let it caramelize for 5 seconds. Then toss continuously until the rice is evenly coated and lightly browned. Remove from the heat, season with salt to taste if needed, and serve hot.
Expert Tips
- Break up cold rice clumps into separate grains with lightly oiled hands before frying to prevent sticking.
- Heat the steel wok until the oil smokes slightly to develop authentic restaurant-style wok hei.
- Crank the burner to medium-high heat while tossing the grains to preserve pan warmth.
- Spread the rice in an even layer to toast without touching it for 30 seconds.
- Drizzle soy sauce around the hot upper rim of the pan to caramelize it for 5 seconds.
- Limit cooking batches to two servings maximum to maintain intense pan heat.
Variations
- Gluten-Free: Swap regular soy sauce with tamari sauce or certified gluten-free soy sauce.
- Sesame-Free: Omit the sesame oil. Add chicken bouillon powder to taste to boost the savory depth.
- Spicy: Drizzle chili oil or chili crisp over the fried rice before serving.
Pairing Suggestions
- Hot and Sour Soup: Tangy broth cuts through the rich fried rice to cleanse your palate.
- Garlic Bok Choy: Crisp greens add fresh crunch to contrast with the soft rice.
- Mongolian Chicken: Sweet, savory sauce glazes the chicken and flavors the fluffy grains.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw completely in the refrigerator overnight.
- Stovetop Reheating: Stir-fry on the stovetop over medium heat for 3 to 5 minutes until heated through.
- Microwave Reheating: Cover and microwave on high for 1 to 2 minutes, stirring halfway through to ensure even heat.
FAQ
Yes, a large non-stick frying pan or cast-iron skillet works well. Use a wide pan so the rice spreads out flat to prevent overcrowding and steaming.
Freshly cooked rice contains excess surface moisture, which causes the grains to steam instead of fry. Always use cold, day-old refrigerated rice that has been broken up beforehand to ensure the grains separate and toast properly.
Monosodium glutamate (MSG) adds an intense, savory depth and concentrated umami that enhances the overall flavor. Add a pinch of MSG or chicken bouillon powder to replicate that authentic takeout taste.
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📖 Recipe
10-min. Easy Egg Fried Rice (6 ingredients!)
Ingredients
- 2 cups cooked jasmine rice or long-grain white rice (cold, day-old and 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) of 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 for about 30 seconds. Skip this wait if using a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
- Add the rice to the pan. Break up remaining clumps using a sharp chopping motion or by pressing them against the hot pan walls. Toss and flip until the eggs combine evenly with the rice, about 30 seconds. Spread the grains into an even layer across the bottom. Let the rice toast without touching it for 30 seconds.
- Push the rice and eggs to one side of the pan. Add the remaining oil to the empty space and sauté the green onions until fragrant, about 10 seconds. Toss everything together until combined.
- Pour the soy sauce and sesame oil around the hot edges of the pan. Toss continuously until the rice is evenly coated and lightly browned. Remove from the heat, season with salt to taste if needed, and serve hot.
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!