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.
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!