This 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. Testing this recipe over the years has perfected my technique. It's important to rinse the raw rice thoroughly to remove surface starch to prevent a gummy texture. Using cold, day-old rice also guarantees fluffiness, while separating chilled grains with a rice paddle ensures a toasted finish instead of mushy clumps.
Why My Recipe Works
- Flawless Grain Separation: Searing the rice over high heat evaporates surface moisture instantly so the grains toast instead of steam.
- Wok-Edge Caramelization: Splashing the soy sauce along the scorching walls of the pan caramelizes the liquid to inject deep umami flavor.
- Moisture Control: Cooking the eggs fully before adding the rice prevents wet proteins from coating the grains and creating a soggy texture.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Low-starch base that keeps grains separate to prevent mushiness. Use cold, day-old rice, or freeze fresh 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 aroma, color, and infuses the oil with flavor. Sub: ¼ cup finely diced shallot or onion.
- Regular Soy Sauce: Adds salt and umami to the rice. I prefer Lee Kum Kee or Kikkoman, but other brands work too. Sub: Low-sodium or light soy sauce.
- Neutral Oil: A high-smoke-point fat that prevents the rice from sticking without altering the flavor. Use vegetable, 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 the rice: Add the rice and break up any remaining clumps. Stir-fry until the eggs combine evenly with the rice, about 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. 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
- Refrigerate fresh rice uncovered for the first hour to pull out residual surface moisture cleanly.
- Coat broken-up grains with oil before frying to create a physical barrier that prevents re-sticking.
- Use a steel wok to achieve authentic, smoky restaurant flavor through intense heat distribution.
- Fry green onions first in the hot oil to release intense aromatics into the base.
- Drizzle the soy sauce around the hot upper perimeter to caramelize the liquid instantly for more flavor.
Variations
- Gluten-Free: Swap regular soy sauce with tamari, coconut aminos, 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
- Starter (Hot and Sour Soup): Tangy broth cuts through the rich fried rice to cleanse your palate.
- Vegetable (Garlic Bok Choy): Crisp greens add fresh crunch to contrast with the soft rice.
- Protein (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: 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 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 (just 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 and break up any remaining clumps. Stir-fry until the eggs combine evenly with the rice, about 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.
Jon Richards
Brilliant recipe in its simplicity, ease of cooking and taste.
I made this recipe last night and included prawns.
Thank you and please keep these coming.
PS: Hope you can do a shredded chilli beef recipe as the ones I’ve tried have failed.
Kind regards
Jon
christieathome
Thank you so much for these kind reviews, Jon! I am really happy to hear that this egg fried rice turned out so well with the prawns! I will continue to do my best to provide more recipes like this. I will also keep your suggestion in mind for the shredded chili beef 🙂
Hilary
So quick and easy - I used brown rice which was perfect because it didn't clump at all. I only had dark soy, so I cut back the amount a bit and added some fish sauce and added corn, peas and fresh diced carrot as well as the spring onion. Sprinkled it with sesame seeds and just popped the wok on the dining table along with two spicy chicken tenders each. I messed with the amounts a little for the 3 of us: 4 cups rice and 5 eggs, adult son came back for a second helping, but there was still enough for lunches for hubby and self - win-win!
christieathome
Thank you so much for sharing your delicious experience with my egg fried rice recipe, Hilary! I'm so happy your whole family enjoyed it with those tasty additions! 🙂 Have a lovely day!
Lisa
I needed a quick, yummy dinner from my sparse frig and found this recipe. Only had broccoli, eggs, rice, light olive oil and coconut aminos (am soy free) and it turned out delish. Next time I'll shop for scallions and try out some garlic in it. Question - can you freeze this dish after cooked? If so how to reheat? Thanks much
christieathome
Awesome! Thanks for making my recipe, Lisa! Unfortunately I wouldn't recommend freezing as the rice won't taste the same when it's frozen after it's fried.
Robin Messenheimer
Great recipe. I just needed a side dish and had some leftover plain Jasmine Rice. As I was using this as a side dish, I just used 2 eggs. Even so, the recipe set for 2 servings was enough to be a side dish again for the two of us. The recipe is in my "keep" file.
christieathome
Thank you so much for sharing your kind review with me, Robin! Happy it's now a keeper and glad you enjoyed it 🙂 Have a lovely one!
Tonya Day
Great recipe. Question: I'm needing to make enough for 20 people soon. Hints? Help? I'll transport in crackpot?
christieathome
Thank you so much for making my recipe! As for making it for 20 people, I would really suggest cooking it in batches. I find that when recipes are multiplied and cooked altogether in one large batch, it never turns out right due to inconsistent heat distribution unless you have a very large wok. So for this recipe, I would at most multiply it by 3-4 for one batch and repeat until you have enough for 20.
Vanesse
I tried this and added sliced bacon and had sweet chilli sauce on the side and it was heavenly. I'm always looking for quick and easy dishes I can make in the weekend and this was super quick.
christieathome
Thank you so much for making my recipe, Vanesse! Slice bacon and sweet chili sauce sound amazing as add-ons! Glad it was heavenly.
Cathy
I loved how quick and easy it was to make. I did feel it could use a little more flavour so may use a little hot sauce or cayenne pepper next time.
Sandy Stiner
Love this recipe! So easy and tastes so good! It’s a fav of ours!
christieathome
Thanks Sandy! Happy you enjoyed it and even happier that it's a favourite of yours 🙂
Jennifer
This recipe is great! Instead of green onions, I used white onions and it was amazing. WAY better than eating from my local takeout place. I will be making this again!
christieathome
Thanks so much for making my recipe, Jennifer! So glad you that you enjoyed it with the modifications!
Christina
I loved this fried rice…and even more important, so did my kids! Thank you so much for sharing this recipe, and I can’t wait to try more of them!
Christina
I forgot to rate it…definitely 5 stars!
christieathome
Thank you so much Christina for the kind review and for making my recipe! So glad you and your kids enjoyed it! I hope you like my other recipes 🙂
Sarah
Just made this tonight for a quick dinner and it was super yum!! My daughter called the rice "soft and delicious" we both had two helpings and will prob fight over it for our lunches tomorrow. Thank you.
christieathome
Thanks so much for making it Sarah! So glad you and your daughter enjoyed it that much! I love what she called it 🙂
Charmaussie
Thank you, this was incredibly quick and simple to make. Perfect way to use up leftover rice. Next time, I'd like to add garlic and ginger but tonight's goal was to get a quick dinner together (and avoid fast food options) and your recipe was fantastic! The green onion imparts an amazing flavor.
christieathome
Thank you so much for making my recipe! I'm so glad you enjoyed my quick and easy recipe. It really is a great way to use up leftover rice. Have a great day!
John Hutchison
Killer fried rice. Brought together several cooking techniques I've been having trouble with. More recipes!
christieathome
So glad you enjoyed this! Thank you for making my recipe!
Rosemary
I am ALL about any meal that can come together in under 10 minutes. Yes please to busy weeknight dinners!
Ethelyn Dietrich
When I make fried rice, I usually cook them over easy in a non-stick pan with butter for about 3 minutes. Then, I flip them for about 60 seconds. But it sounds like your husband prefers Sunny Side Up. You should heat the pan to medium. Melt a pat of butter. Crack the rice into the pan. Season, cover and cook for about 8-9 minutes. I will do a little more research for you and add the perfect sunny side up egg egg recipe/tools to this post.
christieathome
Thanks for sharing that!
B
HI Christie
Thanks for the lovely recipe.
I like the wok that you are using and have recommended in your shop:
https://www.amazon.com/Hammered-Carbon-Wooden-Spatula-Handle/dp/B089YCBXG9?dchild=1&keywords=Hand+Hammered+Carbon+Steel+Wok&qid=1622667900&sr=8-9&linkCode=sl1&tag=christieath0e-20&linkId=a51ec47fd60b13013fa235be4e750d18&language=en_US&ref_=as_li_ss_tl
Could you share your experiences in using the wok, if possible in a blog post?
Thanks!
christieathome
Hi there, thanks for your suggestion! I will possibly consider this idea for a blog post in the future. But overall I truly enjoy my wok as I use it to boil, deep fry, stir fry and steam. It is on the heavier side but then again I don't have much forearm strength. I would highly recommend it, just make sure to research how to season it prior to usage.
Heidi | The Frugal Girls
That was a great tip you shared for not over cooking the eggs... and I can't believe this only takes 10 minutes. Talk about the perfect dinner solution for a busy weeknight!
Taheya
Hello! Can you use fresh jasmine rice if you don't have any day old rice?
Christie Lai
Yes, but I would recommend evenly spreading the cooked rice out on a baking sheet and freezing it for 45-60 minutes until it's cold and can easily break up into separate granules. Unfortunately if you use freshly cooked rice, it has a tendency to stick together and clump.