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.
Jump to:
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.
More Like This
📖 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.
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!