Easy Egg Fried Rice | How to make Egg Fried Rice

This easy egg fried rice is light, fluffy, and loaded with fresh vegetables. It takes only 15 minutes to prepare and tastes as good as takeout or even better.

Fried rice always comes to the top list when ordering Chinese takeout. However, making fried rice at home is easy, healthy, and inexpensive.

I love cooking Chinese food, especially stir-fries; they are quick, easy, and flavor-packed. This egg fried rice is one of my go to last-minute meals—a perfect recipe to use leftover rice for a quick dinner or lunch.

Egg fried rice is the simplest fried rice, a perfect recipe to start with if you have never made fried rice before. Once you master the basics, you can customize it to your liking. And remember, the essential thing while cooking any fried rice is heat. So be sure to keep the flame hot to get fluffy, smoke-infused fried rice similar to the restaurants.

Follow this detailed recipe with all tips and make the most delicious fried rice every time.

More Delicious Takeout Recipes

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

Do I have to use day-old rice to make fried rice

While day-old refrigerated rice is preferable since it has dried out a bit, making it perfect for stir-frying. However, for fried rice, the rice should be cold and dry. It doesn't matter if it is freshly cooked rice, same-day, or day-old. 

How to dry out rice for fried rice

You can cook the rice a day before and store it in the fridge until the time to cook. For a quick way, spread the cooked rice thinly on a baking sheet and slightly cool it down beneath the fan. Then keep the baking sheet in the refrigerator for about 30 minutes. For even faster prep, you can keep the rice in the freezer for 15 minutes. The fridge will help to retain extra moisture. As a result, the rice will become easier to fry. 

What you need to make Egg Fried Rice

This classic egg fried rice recipe requires just a few simple ingredients. Here is what you'll need:

• Rice: refrigerated cooked rice. I prefer long or medium-grain white rice;
• Sesame oil: I use sesame oil for my fried rice. It gives the rice a wonderful sesame flavor. But if you prefer, you can use other oils. Some good oils for fried rice are peanut oil, canola oil, vegetable oil, and avocado oil. You can even use butter if you wish; 
• Eggs: eggs add great texture, flavor, & protein to the fried rice;
• Onion and garlic: essential flavor enhancers;
• Veggies: I used finely diced carrots and green beans. In addition, I also used scallions/green onions. Cabbage, corn, green peas, and capsicum/bell peppers are some great options. Usually not too wet, quicker cooking vegetables are perfect for fried rice;
• Soy sauce: light or regular soy sauce. Use tamari instead if you are on a gluten-free diet;
• Asian red chili sauce: adds a touch of heat and a hint of sweetness. It is available in any Asian grocery store or you can also get it on Amazon here. For spicy fried rice, you can use sriracha instead;
• Salt and pepper: added to taste. The sauces have salt in them already, so add salt accordingly. Freshly ground pepper gives the best flavor;

How to make Egg Fried Rice

Be sure to prepare all ingredients in advance, so you don't have to rush while cooking, as this dish comes together very quickly.

• Loosen the rice clumps, if any, and set them aside. It helps in even stir-frying.
• Lightly beat the eggs, adding a pinch of salt until the egg yolks are well combined.
• Add 1 tablespoon of oil to a heated pan/wok and swirl it around to coat the sides.
• Pour the egg mixture and wait until the egg slightly sets at the bottom. Scramble until it turns into small pieces. Transfer to a plate.

• Heat the pan/wok over high heat. Add the remaining 1 tablespoon of sesame oil, followed by onion and garlic. Stir continuously for 30 seconds. 
• Add diced veggies and stir for about 1 minute. The vegetables need to be cooked but are still crunchy. So keep stirring. Make sure nothing burns. 
• Then add rice. The rice needs to be fried well, so keep stirring and tossing. It will take around 1 minute. 

• Add scrambled egg, soy sauce, red chili sauce, crushed pepper, and salt. Stir until all the flavors combine. Taste and adjust seasoning if required.
• Add green onions and turn off the flame. Give everything a good mix and serve immediately.

Recipe Variations

This recipe is easily customizable, and there are endless options of possibilities and deliciousness. Here are a few ideas:

• You can add any protein you like. Bacon, chicken, shrimp, salmon, or sausages are some popular additions. 
• Stir frying friendly vegetables such as cabbage, green peas, corn, and bell pepper are great options.
• You can replace eggs with fried tofu or tempeh for a vegan option. 
• Use brown rice instead of white rice for an extra fibre boost.
• For added oomph, use sambal oelek, sriracha, or chili paste.

Pro Tips

For the best possible results in taste and texture, here are some suggestions:

• Keep all the ingredients ready before you start cooking.  
• Use cold, cooked rice and break up the lumps before adding the rice to the pan.
• Ensure the pan/wok is large enough for the quantity of rice and other ingredients you need. 
• Continuous stirring over high heat is essential to get fluffy and smoke-infused fried rice, similar to the restaurants.
• Dice the veggies finely for quick cooking. Avoid watery or longer cooking vegetables. They could risk turning the fried rice soggy.
• If adding other proteins, cook them before tossing them with the rice.
• Do not add salt or sauces before frying the rice. Adding salt too soon will release too much water and prevent proper frying.
• Be careful not to add too much salt, as the sauces have salt in them already.
• Taste and adjust seasoning towards the end.

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you; it also helps other readers who are thinking of making the recipe.

Recipe

Easy Egg Fried Rice

This egg fried rice is light and fluffy, loaded with fresh vegetables. It takes only 15 minutes to prepare and tastes as good as takeout or even better.

5 from 6 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Chinese

Keyword: Easy egg fried rice, Egg fried rice

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 people

Calories:

Author: Geetanjali

Equipment

• Wok or Pan

Ingredients

• 1 cup white long or medium-grain rice cooked and cold
• 2 eggs
• 2 tablespoons sesame oil
• 1 small onion finely diced
• 2 garlic cloves freshly minced
• ½ cup carrots and green beans finely diced
• 1 tablespoon light/regular soy sauce
• 1 teaspoon Asian red chili sauce
• salt as needed
• white/black pepper as needed freshly crushed
• 2 stalks green onions thinly sliced

Instructions

• Prepare all ingredients in advance, so you don't have to rush while cooking, as this dish comes together very quickly.
• Loosen the rice clumps, if any, and set them aside. It helps in even stir-frying.
• Lightly beat the eggs, adding a pinch of salt until the egg yolks are well combined.
• Add 1 tablespoon of oil to a heated pan/wok and swirl it around to coat the sides.
• Pour the egg mixture and wait until the egg slightly sets at the bottom. Scramble until it turns into small pieces. Transfer to a plate.
• Heat the pan/wok over high heat. Add the remaining 1 tablespoon of sesame oil, followed by onion and garlic. Stir continuously for 30 seconds.
• Add diced veggies and stir for about 1 minute. The vegetables need to be cooked but are still crunchy. So keep stirring. Make sure nothing burns.
• Then add rice. The rice needs to be fried well, so keep stirring and tossing. It will take around 1 minute.
• Add scrambled egg, soy sauce, red chili sauce, crushed pepper, and salt. Stir until all the flavors combine. Taste and adjust seasoning if required.
• Now add green onions and turn off the flame. Give everything a good mix and serve immediately.

Notes

For the best possible results in taste and texture, here are some suggestions:

• Keep all the ingredients ready before you start cooking.
• Use cold, cooked rice and break up the lumps before adding the rice to the pan.
• Ensure the pan/wok is large enough for the quantity of rice and other ingredients you need.
• Continuous stirring over high heat is essential to get fluffy and smoke-infused fried rice, similar to the restaurants.
• Dice the veggies finely for quick cooking. Avoid watery or longer cooking vegetables. They could risk turning the fried rice soggy.
• If adding other proteins, cook them before tossing them with the rice.
• Do not add salt or sauces before frying the rice. Adding salt too soon will release too much water and prevent proper frying.
• Be careful not to add too much salt, as the sauces have salt in them already.
• Taste and adjust seasoning towards the end.