Easy Egg Fried Rice (Chinese Takeaway Style)

This easy egg fried rice is light, fluffy, and loaded with flavor. If you have leftover rice, this dish takes only 15 minutes to prepare and tastes as good as your favorite Chinese takeout, or even better.

This recipe has been updated with new photos, improved instructions, and helpful tips.

Egg fried rice is one of the popular dishes on a Chinese takeout menu. However, making it at home is quick, healthy, and inexpensive.

I love making egg fried rice because it's simple, easy, and always satisfying. Whenever I have leftover rice, this is one of the first recipes I make for a delicious lunch or dinner.

If you're new to making fried rice, egg fried rice is the perfect recipe to start with. Once you master the basics, you can easily customize it with your favorite vegetables or protein.

The secret to great fried rice is cooking over high heat. It keeps the rice light and fluffy while creating the restaurant-style flavor everyone loves. 

More Delicious Takeout Recipes

• Hibachi Noodles (Japanese Steakhouse Style)
• Hibachi Style Chicken Fried Rice
• Chinese Salt and Pepper Chicken
• Mediterranean Yellow Rice
• Easy Garlic Chili Oil Noodles
• Vegetable Chow Mein
• Best Spanish Rice (Mexican Red Rice)

How to Make Egg Fried Rice Like Chinese Takeaway

Follow the recipe below along with these helpful tips to make delicious egg fried rice every time.

Don't use too much sauce: Too much sauce can make the rice wet and mask the other flavors.

Prep all the ingredients: Be sure to keep all the ingredients ready before you start cooking, so you don't have to rush. This recipe comes together very quickly.

Use cold, cooked rice: Cold rice has less surface moisture, so the grains stay separate and fry beautifully.

Loosen any rice clumps: Loosen any rice clumps before adding the rice to the pan so the grains are separated and fry evenly.

Cook over high heat: High heat helps the rice fry instead of steam, keeping the grains light and fluffy while creating a lightly toasted, stir-fried flavor.

Don't overcrowd the pan: Too much in the pan traps steam instead of allowing everything to fry properly. Cook in batches if needed.

Stir constantly: Keep the rice moving so it cooks evenly without burning.

Don't add too many vegetables: Too many vegetables release excess moisture and can make the fried rice soggy.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

• Rice: Cold, cooked long- or medium-grain white rice works best. Day-old rice is ideal, but freshly cooked rice works too, as long as it has cooled and the surface moisture has dried.
• Vegetable oil: A neutral oil with a high smoke point, making it perfect for stir-frying. You can also use canola, sunflower, or peanut oil. Avoid extra virgin olive oil.
• Eggs: The key ingredient that adds protein, texture, and rich flavor.
• Onion and garlic: These aromatics create a flavorful base.
• Vegetables: I used finely diced carrots and frozen peas. Quick-cooking vegetables such as green cabbage, corn, or bell peppers are all good options. If you're in a pinch, you can even skip the vegetables altogether.
• Soy sauce: Regular or light soy sauce adds rich umami flavor. If using dark soy sauce, reduce the amount, as it can make the fried rice much darker in color.
• Chili garlic sauce: It adds a touch of heat and extra flavor. I like adding it, but it's completely optional.
• Salt and white pepper: Season to taste. White pepper is commonly used in Chinese fried rice, but you can substitute black pepper if preferred.
• Toasted sesame oil: Added at the end for a rich, nutty aroma and restaurant-style flavor. A little goes a long way.
• Green onions: Add freshness and a little crunch. 

Instructions (Step-by-Step)

1. Lightly beat the eggs with a pinch of salt and pepper until well combined.

2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and let them set slightly before scrambling into small pieces. Transfer to a plate.

3. Heat the remaining vegetable oil over high heat. Add the onion and garlic, and stir-fry for about 30 seconds.

4. Add the carrots and peas and stir-fry for about 1 minute until they are just tender.

5. Add the rice and stir-fry for 1 to 2 minutes, breaking up any clumps and tossing continuously until the rice is heated through.

6. Add the soy sauce, chili garlic sauce, pepper, and salt. Stir well until the rice is evenly coated with the seasonings.

7. Return the scrambled eggs to the pan and gently toss until everything is well combined.

8. Turn off the heat. Stir in the toasted sesame oil and green onions. Toss everything together and serve immediately.

Recipe Variations

• Add protein: Make it more filling by adding cooked chicken, shrimp, bacon, or tofu.
• Change the vegetables: Try cabbage, corn, bell peppers, mushrooms, broccoli, or edamame instead of or in addition to carrots and peas.
• Make it spicy: Add chili flakes, sambal oelek, or chili paste.
• Use brown rice: Swap white rice for cold, cooked brown rice.
• Add extra flavor: Stir in a little oyster sauce for a richer taste (if you don't need the recipe to be vegetarian).
• Skip the vegetables: If you're in a pinch, you can make a simple egg fried rice with just eggs, rice, and seasonings.

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Recipe

Easy Egg Fried Rice (Chinese Takeaway Style)

This easy egg fried rice is light, fluffy, and loaded with flavor. If you have leftover rice, this dish takes only 15 minutes to prepare and tastes as good as your favorite Chinese takeout, or even better.

5 from 35 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Chinese

Keyword: Egg fried rice

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Calories: 361kcal

Author: Geetanjali

Ingredients 

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• 1 cup cooked cold medium- or long-grain white rice
• 2 eggs
• 2 tablespoons vegetable oil
• 1 small onion finely diced
• 2 garlic cloves minced
• ½ cup finely diced carrots and frozen peas
• 1 tablespoon regular soy sauce
• 1 teaspoon chili garlic sauce (optional)
• Salt to taste
• White pepper to taste
• 1 teaspoon toasted sesame oil
• 2 green onions thinly sliced

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Instructions

• Lightly beat the eggs with a pinch of salt and pepper until well combined.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and let them set slightly before scrambling into small pieces. Transfer to a plate.
• Heat the remaining vegetable oil over high heat. Add the onion and garlic, and stir-fry for about 30 seconds.
• Add the carrots and peas and stir-fry for about 1 minute until they are just tender.
• Add the rice and stir-fry for 1 to 2 minutes, breaking up any clumps and tossing continuously until the rice is heated through.
• Add the soy sauce, chili garlic sauce, pepper, and salt. Stir well until the rice is evenly coated with the seasonings.
• Return the scrambled eggs to the pan and gently toss until everything is well combined.
• Turn off the heat. Stir in the toasted sesame oil and green onions. Toss everything together and serve immediately.

Notes

• Prep all the ingredients: Be sure to keep all the ingredients ready before you start cooking, so you don't have to rush. This recipe comes together very quickly.
• Use cold, cooked rice: Cold rice has less surface moisture, so the grains stay separate and fry beautifully.
• Loosen any rice clumps: Loosen any rice clumps before adding the rice to the pan so the grains are separated and fry evenly.
• Cook over high heat: High heat helps the rice fry instead of steam, keeping the grains light and fluffy while creating a lightly toasted, stir-fried flavor.
• Don't overcrowd the pan: Too much in the pan traps steam instead of allowing everything to fry properly. Cook in batches if needed.
• Stir constantly: Keep the rice moving so it cooks evenly without burning.
• Don't add too many vegetables: Too many vegetables release excess moisture and can make the fried rice soggy.
• Don't use too much sauce: Too much sauce can make the rice wet and mask the other flavors.

Nutrition

Calories: 361kcal | Carbohydrates: 35g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 721mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3683IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.