Egg Fried Rice Recipe

If you’re looking for a fast, comforting dish that transforms a handful of everyday ingredients into pure magic, you can never go wrong with Egg Fried Rice. This humble staple holds a special place in my heart—and once you try it, I think you’ll see why. Fluffy rice, silky eggs, and a punch of green onion come together in every irresistible spoonful, all brought together with a savory blend of soy sauce and sesame oil. Whether you need a quick weeknight dinner or a tasty side, Egg Fried Rice is as forgiving as it is delicious.

Ingredients You’ll Need

Egg Fried Rice might be quick to make, but every ingredient has a purpose—building layers of flavor and creating that perfect contrast of fluffy, chewy, and crisp. Here’s what you’ll need, along with why each ingredient deserves a spot in your skillet:

• Jasmine Rice (2 cups, cooked and cold): Cold, day-old rice is the real secret to light, non-gummy fried rice that soaks up all the goodness without turning mushy.
• Green Onion (1, finely chopped): These little pops of freshness add color and a bright, gentle bite that totally lifts the dish.
• Soy Sauce (2.5 tablespoons, regular—not dark): This is your foundation for savory depth, bringing in umami and those classic fried rice notes.
• Sesame Oil (1/2 tablespoon): Just a splash infuses the rice with nutty aroma and that signature Asian cuisine richness.
• Large Eggs (4, beaten): Eggs give Egg Fried Rice its nourishing body; their fluffiness mingles with the rice for a perfectly satisfying mouthfeel.
• Vegetable Oil (2 tablespoons, or any neutral oil): Essential for stir-frying everything to golden perfection and helping each grain of rice stay separate.

How to Make Egg Fried Rice

Step 1: Heat the Oil

Start by heating up 1 tablespoon of vegetable oil in a large pan or a wok, over medium-high heat. If you have a wok and want extra flavor, let the oil smoke just for a moment—it unlocks a whole new layer of aroma. Don’t worry if you’re using a regular pan, just skip the smoking step and dive right in.

Step 2: Cook the Eggs

Pour your beaten eggs into the hot oil and immediately give them a quick stir-fry. The key is to keep the eggs moving so they set up into soft, slightly runny curds; you don’t want them to dry out. Think more “silky omelet” than “scrambled eggs”—they’ll finish cooking with the rice.

Step 3: Add the Rice

Now toss in the cold, cooked jasmine rice. Day-old rice is ideal because it’s dried out just enough to resist clumping. Use a spatula or spoon to break up any chunks so the rice heats up evenly and is surrounded by those fluffy eggs.

Step 4: Add Green Onions

Push the rice and eggs to one side of your pan. Drizzle in the remaining tablespoon of vegetable oil on the empty side, then toss in the finely chopped green onions. Let them sizzle for a few moments before folding them into the rice and eggs, infusing everything with fresh, zesty notes.

Step 5: Season the Rice

Pour the soy sauce and sesame oil around the edges of the pan (this technique lets the sauces slightly caramelize before meeting the rice). Toss everything together, making sure those grains get evenly coated and take on a beautiful golden-brown color. Give it a final taste and adjust the seasoning if you’d like.

Step 6: Serve

As soon as the Egg Fried Rice looks glossy and uniformly brown, remove it from the heat. Transfer to a serving platter or bowl, and enjoy it piping hot. Trust me, it tastes best straight out of the pan while the flavor is at its peak.

How to Serve Egg Fried Rice

Garnishes

A finishing sprinkle of extra green onions always adds freshness and a splash of vibrant color to your Egg Fried Rice. For added crunch or a pop of flavor, try toasted sesame seeds, a light drizzle of chili oil, or even a few strips of nori on top. Make it your own!

Side Dishes

Egg Fried Rice is incredibly versatile—it stands proudly on its own, but pairs beautifully with all sorts of dishes. Serve it alongside stir-fried veggies, sweet and sour chicken, crispy tofu, or simple steamed dumplings. It’s also great with a spicy cucumber salad for contrast.

Creative Ways to Present

Feeling fancy? Spoon your Egg Fried Rice into ramekins, gently press it down, then flip onto plates for a restaurant-style presentation. Or scoop it into lettuce cups for a light, fresh twist everyone will love at the table. For a fun kid-friendly option, make fried rice “muffins” using a muffin tin and bake briefly until crisp on the edges.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the Egg Fried Rice cool completely, then store it in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days. Try to keep moisture out, as this helps preserve the best texture.

Freezing

Egg Fried Rice actually freezes well for quick future meals. Portion it into freezer bags or containers, label with the date, and freeze for up to one month. Spread the rice flat so it thaws more quickly and evenly when you’re ready to enjoy it again.

Reheating

For best results, reheat Egg Fried Rice in a skillet or wok over medium-high heat. Add a splash of water or extra soy sauce to restore moisture, and toss frequently until hot. If you’re in a hurry, the microwave works too—cover loosely and heat in short bursts, stirring in between.

FAQs

Can I use a different type of rice for Egg Fried Rice?

Absolutely! While jasmine rice is my favorite for its aroma and texture, any long-grain rice (like basmati or leftover white rice) works well. Just make sure it’s cooked, cold, and a bit dry for best results.

Do I really need day-old rice?

It’s highly recommended because freshly cooked rice tends to be too moist and sticky, which can make Egg Fried Rice clump together. If you’re in a pinch, spread hot rice on a tray and refrigerate for 30 minutes to dry it out.

Can I add vegetables or meat?

Yes! Egg Fried Rice is super flexible. Toss in frozen peas, diced carrots, leftover chicken, shrimp, or tofu. Just make sure to cook add-ins separately, then mix them in at the end so nothing gets soggy.

What’s the best way to get smoky “wok hei” flavor?

For that coveted wok hei, use a wok over high heat and let your oil heat up until it just starts to smoke before adding the eggs and rice. Work quickly and don’t overcrowd the pan for maximum aroma!

Can I make Egg Fried Rice gluten-free?

Definitely. Swap regular soy sauce for a gluten-free tamari or coconut aminos. Double-check your other ingredients, and you’ve got a safe, tasty dish everyone can enjoy.

Final Thoughts

If you’ve ever wanted to master a crowd-pleasing dish that’s both simple and endlessly satisfying, Egg Fried Rice is your answer. Give it a try—you’ll be amazed at how delicious and comforting homemade fried rice can be, and it just might become a permanent part of your dinner rotation!

Print