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.
More Like This
📖 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.
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!