Not only is egg-fried rice a super popular Chinese restaurant and takeout staple, but it’s really simple to make at home with just a handful of simple ingredients, including leftover cooked rice. For anyone who isn’t a fan of plain rice, learning how to make this quick egg fried rice is the perfect way to enjoy a ton of flavor with little time or effort. When prepared correctly, homemade Chinese egg fried rice is light and delicious, with tender, chewy rice and fluffy eggs made aromatic with subtle soy sauce, green onions, and sesame seeds. Unlike takeout places, it also uses minimal oil for a healthier treat that doesn’t taste greasy. Even better, this already comforting, super-simple, restaurant-quality side is easily modifiable to turn into a complete meal with whatever veggies, proteins, and aromatics you have to hand! Looking for more fried rice inspiration? You might enjoy Thai pineapple fried rice, Korean kimchi fried rice, Filipino garlic sinangag, and Indian nasi goreng (among MANY others!).
Egg Fried Rice Ingredients
The few simple ingredients for egg fried rice are:
Rice: the best rice for egg fried rice is pre-cooked and cooled (I prefer day-old) medium or long-grain rice like white rice, jasmine rice, brown rice, etc., for the best texture (short-grain can become sticky). Pre-cooked frozen and thawed rice also works. Eggs: add protein and flavor. Green onions: (or scallions) are a popular fresh garnish for fried rice with eggs. For extra flavor, cook the white parts with the rice. Spring onions will also work. Soy sauce: To season the scrambled eggs and rice. Dark soy adds the most flavor/depth, but use low-sodium soy sauce if preferred (or a bit of both for the best of both worlds). Use tamari or coconut aminos if gluten-free. Salt: (and white pepper, if preferred) You may not need it because of the soy. Oil: Use a neutral-flavored, high-heat cooking oil (not olive oil!), like vegetable oil or avocado oil. Peanut oil also works. Sesame seeds: As an optional garnish, raw or toasted.
How to Make Egg Fried Rice
First, slice the green onion, then whisk the eggs in a small bowl. You can whisk the eggs directly in the pan, but I find it easier to fully scramble them this way (and avoid shells in the pan). Then, heat the oil in a large skillet or wok over high heat until shimmery. Add the rice and stir-fry fry for just a couple of minutes to warm it up, tossing it regularly and pressing with the back of a spatula to break up any large clumps into individual grains of rice. If it’s browning too quickly, reduce the heat to medium-high heat. Scoop the rice to one side of the pan and add the beaten eggs to the other, stirring constantly to scramble them into tiny pieces as they cook. When about ¾ cooked, mix them into the rice, add the soy sauce, and mix once more, continuing to cook just until well mixed. If using a wok, add the soy sauce around the edges so it reduces quickly and creates the smoky “wok hei” flavor. Taste and season with salt (and white pepper) if needed. Then serve topped with the sliced green onions and sesame seeds. Enjoy!
Why Use Cold Rice or Day-Old Rice?
As the rice cools, it will become drier and firmer. This helps keep it from becoming mushy and breaking into tiny pieces while cooking. Day-old is best as it’s dried out further than simply cooling it for 30-40 minutes after cooking. Using freshly-cooked rice: If you plan to cook and cool it just before making this recipe, then I recommend using a little less water when cooking, spreading the cooked rice over a large tray, and placing it uncovered in the freezer for an hour (or fridge for 90-120 mins).
When to Add Eggs to Fried Rice?
There are three different methods (none of which are the definitive “right” one), depending on your preferred results.
Top Tips For The Best Egg-Fried Rice
Use cold or day-old rice: The fresher the rice, the mushier your results. So pre-cooked and cooled is great, but day-old is even better! Don’t overcook the eggs: Or they’ll become rubbery. Use high heat: Ensure the wok/pan is HOT before adding the rice. This prevents the rice from steaming instead of frying and cooks everything quickly. If the rice is clumping: Adding a little extra oil can help separate the grains. For crispy egg fried rice: After adding it to the pan, press down and cook for about a minute, then flip and repeat before stir-frying. This chars the rice without burning it.
What to Serve with Egg Fried Rice?
Enjoy this simple recipe alone, with add-ins, or with side dishes like:
Asian cucumber salad, Chicken, seitan chick’n or even salmon teriyaki or beef & broccoli, Sweet and sour protein (chicken, shrimp, tofu, etc.), Vegetable or shrimp tempura, Vegetable dumplings/gyoza, Chinese eggplant, Egg rolls (or crispy rice paper parcels), Cooked veggies – like broccolini, green beans, asparagus, sauteed mushrooms, etc.
Storage Instructions
Make ahead: Remember to cook the rice a day in advance for the best texture. You can also prepare the fried rice a day earlier and only add the egg (and garnishes) when reheating. Store: I prefer to enjoy it immediately (since it already uses pre-cooked, reheated rice), but leftovers will store in an airtight container for 2-3 days. For food safety, transfer it to the fridge within 2 hours of cooking (the sooner, the better!).
Can You Freeze Egg Fried Rice?
Yes, though the texture may change slightly upon thawing. Freeze in an airtight container/Ziplock within 2 hours of cooking for up to 1 month. Thaw in the fridge overnight before reheating it.
How To Reheat Egg Fried Rice?
You can use the stovetop or microwave to reheat this egg-fried rice. You may need a splash of water or vegetable broth to soften the rice again. To safely reheat rice, ensure it reaches 165ºF/74ºC.
More Rice Recipes
Indonesian coconut rice Lebanese rice with vermicelli Persian crispy rice (tahdig) Sushi Rice Shrimp Fried Rice
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
