I absolutely love sharing this Easy Egg Fried Rice Recipe because it’s just one of those dishes that feels like a warm hug on a plate. Whether you’re using up leftover rice from last night or craving something quick and satisfying, this recipe never fails to deliver on flavor and simplicity. I’ve made it countless times, and each version turns out perfectly every time — fluffy, savory, and just plain comforting.
What’s great about this Easy Egg Fried Rice Recipe is that it works for any occasion, from a speedy lunch in the middle of a hectic day to a cozy dinner paired with your favorite Asian-inspired sides. You don’t need fancy ingredients or complicated steps—I promise you’ll find it easy to nail even if you’re new to cooking fried rice. Plus, I’ve tossed in my favorite tips that made all the difference for me, so you can enjoy it just like I do!
Why You’ll Love This Recipe
- Simplicity at Its Best: Uses just a handful of pantry staples for a delicious meal that’s ready in under 15 minutes.
- Perfect Texture: Day-old rice ensures every grain stays light and fluffy—not mushy like fresh rice sometimes can be.
- Versatile & Customizable: Easy to tweak with your favorite veggies or proteins for a meal that suits your taste.
- Family Favorite: My loved ones go crazy for this comfort classic every time I make it.
Ingredients You’ll Need
This Easy Egg Fried Rice Recipe comes together with simple yet impactful ingredients. Picking day-old rice is a game changer for texture, and the trio of soy sauce, oyster sauce, and a little sesame oil amps up the flavor perfectly.
- Day-old white rice: Long grain works best to keep the rice light and separate; freshly cooked rice can get mushy.
- Large eggs: Beaten for that fluffy scrambled egg texture on every bite.
- Yellow onion: Adds sweetness and aroma when sautéed just right.
- Frozen peas and carrots: Optional but bring vibrant color and a bit of sweetness.
- Shaoxing rice wine: Optional, but it adds an authentic depth of flavor if you have it on hand.
- Light soy sauce: Key for salty umami without overpowering the dish.
- Oyster sauce: That subtle savory boost that makes this fried rice irresistible.
- Toasted sesame oil: A little drizzle at the end gives a nutty aroma and mouthfeel.
- Green onion: Only the green part for garnish and freshness.
- Toasted sesame seeds: Optional but a lovely crunchy finish.
- Oil: For sautéing — neutral oils like vegetable or canola are perfect.
Variations
One of the things I love about this Easy Egg Fried Rice Recipe is how easy it is to personalize. Depending on what you have handy or your dietary preferences, you can switch it up without losing that classic fried rice vibe.
- Vegetable-packed: I often add diced bell peppers or mushrooms to add more texture and nutrients—my kids never complain!
- Protein boost: Shrimp, diced chicken, or tofu work beautifully if you want a heartier meal.
- Spicy twist: A dash of chili oil or fresh sliced chilies gives it a kick that wakes up your taste buds.
- Low sodium: Use reduced-sodium soy sauce or tamari and skip the oyster sauce for a lighter salt hit.
How to Make Easy Egg Fried Rice Recipe
Step 1: Prepping Your Rice for Perfect Texture
Start with rice that’s been cooked and cooled overnight—that’s my secret weapon for fluffy fried rice. Before cooking, gently break apart any clumps by rubbing the rice between your fingers or shaking it in a sealed bag. This ensures each grain gets its moment to shine and prevents clumping when stir-frying.
Step 2: Scramble the Eggs Just Right
Heat a wok or large skillet over medium-high heat and add a splash of oil. Pour in your beaten eggs and let them sit for a few seconds—this helps form nice curds. Then gently stir, breaking the eggs into soft, fluffy pieces. Once cooked but still moist, transfer them to a bowl and set aside. This keeps the eggs tender and ready to combine later without overcooking.
Step 3: Sauté Your Aromatics and Veggies
In the same pan, add a bit more oil and toss in your diced yellow onion along with peas and carrots if you’re using them. Stir-fry until fragrant and the onions start to turn translucent, about 2-3 minutes. This layer adds sweetness and color, which make each bite interesting.
Step 4: Toss in Rice and Eggs, Then Season
Now comes the fun part! Add the separated rice to the pan, stirring constantly so the grains get coated with oil and mix well with the veggies. Then, gently fold in the scrambled eggs. Pour in Shaoxing wine if using, along with soy sauce and oyster sauce for that classic fried rice flavor. Drizzle the toasted sesame oil last for an irresistible aroma. Stir everything for a couple more minutes until hot and evenly combined.
Step 5: Garnish and Serve!
Finish by sprinkling finely sliced green onion and toasted sesame seeds on top. Serve your Easy Egg Fried Rice piping hot for the best experience. I love how those little garnishes add a fresh crunch and visual punch.
Pro Tips for Making Easy Egg Fried Rice Recipe
- Use Day-Old Rice: Fresh rice is too moist and clumps together; day-old rice pulls apart easily for that perfect texture.
- Don’t Overcook Your Eggs: Cook eggs until just set and still moist to keep them soft when mixed with rice.
- High Heat is Key: Cooking on medium-high heat helps everything fry quickly for better flavor without steaming the rice.
- Season in Stages: Add soy and oyster sauces gradually so you can control saltiness and avoid overpowering flavors.
How to Serve Easy Egg Fried Rice Recipe
Garnishes
I usually top my fried rice with sliced green onions and toasted sesame seeds because they add such a fresh crunch and a toasty nuttiness that complements the rich flavors beautifully. A few cilantro leaves or some finely chopped chili peppers on the side can kick things up if you like a touch of spice.
Side Dishes
My go-to sides with this are simple, like steamed or stir-fried veggies, crispy egg rolls, or even a quick cucumber salad for contrast. It works well with anything from Chinese-style garlic chicken to teriyaki salmon if you want to make it a full meal.
Creative Ways to Present
For special occasions, I like to shape the fried rice into small domes or ramekin molds on plates, then garnish with a drizzle of sriracha mayo or extra toasted sesame seeds for a restaurant-style touch. It’s a simple trick that makes the dish feel more festive and fun!
Make Ahead and Storage
Storing Leftovers
I always store leftover fried rice in an airtight container in the fridge and make sure it’s cooled to room temperature before sealing to prevent sogginess. It keeps well for up to 3 days, which is handy for quick lunches.
Freezing
If you want to freeze this fried rice, portion it out in freezer-safe bags or containers. From my experience, it freezes beautifully and thaws quickly—just take it out the night before and thaw in the fridge.
Reheating
Reheating in a hot skillet works best to restore that fresh-cooked texture. Avoid microwaving if you can, but if you must, sprinkle a bit of water and cover loosely to steam the rice slightly and keep it from drying out.
FAQs
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Can I use freshly cooked rice for this Easy Egg Fried Rice Recipe?
While fresh rice can work in a pinch, it tends to be too moist and sticky, causing the fried rice to clump and lose its signature fluffy texture. If you must use fresh rice, try to cool it completely and spread it out to let some moisture evaporate before cooking.
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What can I substitute for Shaoxing rice wine?
If you don’t have Shaoxing rice wine, a dry sherry or a splash of white wine mixed with a pinch of sugar can be a good substitute. However, it’s optional and your fried rice will still be delicious without it.
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How do I avoid soggy fried rice?
Using day-old rice is the biggest help since it’s drier and less sticky. Also, make sure to cook on high heat quickly without overloading the pan, which allows the rice to fry rather than steam.
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Can I make this recipe vegan?
Definitely! Swap the eggs for scrambled tofu or omit them altogether and boost flavor with extra veggies and a splash of soy sauce or vegan oyster sauce alternatives.
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What’s the best oil to use for frying rice?
Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best. They help fry the rice evenly and won’t overpower the flavor.
Final Thoughts
This Easy Egg Fried Rice Recipe holds a special spot in my kitchen because it’s dependable, fast, and absolutely satisfying every time I make it. I love offering it to friends who stop by unexpectedly—it’s like saying, “Welcome, let’s eat something comforting.” You’ll enjoy how effortlessly this recipe comes together and how adaptable it is to whatever you have on hand. Give it a try, and I bet it’ll become one of your favorite go-to meals too!
Print
Easy Egg Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This easy egg fried rice recipe is a quick and flavorful dish that uses day-old long grain rice, scrambled eggs, and a medley of seasonings and vegetables. Perfect for a simple, satisfying meal, it features a balance of savory soy and oyster sauces with the aromatic touch of sesame oil and green onions for garnish.
Ingredients
Main Ingredients:
- 2 cups day old white rice, preferably long grain
- 2 large eggs, beaten
- 1/2 small yellow onion, small dice
Additional Ingredients:
- 2 tablespoons frozen peas and carrots, thawed (optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, just the green part sliced (optional for garnish)
- Toasted sesame seeds (optional for garnish)
- Oil as needed for cooking
Instructions
- Prepare Rice: Break apart the day-old rice by rubbing it between your hands or placing it in a bag and separating the grains until they are loose and fluffy to prevent clumping during cooking.
- Cook Eggs: Heat a wok or pan over medium-high heat, add a little oil, then pour in the beaten eggs. Stir gently to scramble the eggs until just cooked through, then transfer them to a plate and set aside.
- Sauté Veggies: In the same wok or pan, add more oil if needed and sauté the diced onion, peas, and carrots until they become fragrant and tender, about 2-3 minutes.
- Add Rice and Eggs: Add the separated rice and scrambled eggs back into the wok. Stir-fry together, ensuring the rice is evenly mixed with the eggs and vegetables. Add additional oil as necessary to keep the rice from sticking.
- Season and Finish: Pour in the Shaoxing rice wine, light soy sauce, oyster sauce, and toasted sesame oil. Stir well to coat all ingredients and heat through for another 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot for the best flavor and texture.
Notes
- Day-old long-grain rice works best for this recipe for the ideal texture and to prevent sogginess.
- If using freshly cooked rice, ensure it is slightly dried out to avoid clumping.
- For stickier rice varieties, lightly coat the grains in oil before stir-frying with veggies to keep them separate.
