I’m so excited to share my Easy Egg Fried Rice Recipe with you because it’s one of those dishes that feels like a warm hug on a plate. Whether you’re looking for a quick weeknight dinner or a tasty way to transform leftover rice, this recipe hits the spot every time. The simplicity combined with all those cozy flavors makes it my go-to comfort food.
What makes this Easy Egg Fried Rice Recipe stand out is that it’s super forgiving and adaptable, perfect for beginners and busy cooks alike. I remember the first time I nailed it — right from the moment those fluffy eggs met the rice, I was hooked. You’ll find that once you’ve got the basics down, you can really make this your own!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a delicious meal ready in about 15 minutes, perfect for busy nights.
- Uses Leftover Rice Perfectly: Day-old rice is the star here, turning leftovers into a fresh new dish.
- Customizable Flavor: Add or swap veggies and sauces to fit your taste or pantry.
- Family Approved: I’ve found even picky eaters love it, making it a weekly staple at our house.
Ingredients You’ll Need
The magic of this Easy Egg Fried Rice Recipe lies in its simple, fresh ingredients that come together harmoniously. Using day-old rice really makes a difference in texture, and the combination of savory sauces and tender eggs brings everything to life.
- Day-old white rice (preferably long grain): Using rice that’s been chilled overnight keeps the grains separate and prevents clumping.
- Large eggs: I love that eggs add both protein and a creamy texture to the dish.
- Yellow onion: Adds a touch of sweetness and depth to the flavor base.
- Frozen peas and carrots (optional): Great for a pop of color and extra veggies without extra prep.
- Shaoxing rice wine (optional): If you have it on hand, this adds authentic umami notes.
- Light sodium soy sauce: Provides saltiness and rich flavor without overwhelming the dish.
- Oyster sauce: Adds a luscious, savory finish that’s hard to beat.
- Toasted sesame oil (optional): Just a drizzle adds a wonderful nutty aroma.
- Green onion (green part, sliced): Fresh garnish that brightens up every bite.
- Toasted sesame seeds (optional): Adds texture and a subtle crunch for extra appeal.
- Cooking oil: Choose a neutral oil with a high smoke point like vegetable or canola for the best stir-fry results.
Variations
I like to switch things up based on what’s in my fridge or what my family’s craving. Don’t hesitate to experiment — thisEasy Egg Fried Rice Recipe is like a blank canvas ready for your personal touch.
- Protein Boost: I often add diced chicken, shrimp, or tofu for a heartier meal that keeps everyone full.
- Veggie Mix: Sometimes I throw in bell peppers, corn, or chopped spinach for extra color and nutrients.
- Spicy Kick: Adding a splash of sriracha or chopped fresh chili gives a nice heat that wakes up the flavors.
- Gluten-Free Version: Just swap soy sauce for tamari or coconut aminos to keep it safe and delicious.
How to Make Easy Egg Fried Rice Recipe
Step 1: Prep Your Rice for Fluffiness
Before you start cooking, break apart your day-old rice to get rid of clumps. I like to rub it gently between my hands or toss it in a paper bag and give it a little shake. This separates the grains so when you fry them, they stay nice and fluffy instead of turning mushy.
Step 2: Cook the Eggs Lightly and Set Aside
Heat a little oil in your wok or skillet over medium heat, then pour in your beaten eggs. Use a spatula to gently scramble them until they’re just cooked through but still soft — this keeps them tender in the final dish. Set the eggs aside on a plate while you get the veggies going.
Step 3: Sauté Onions and Veggies Until Fragrant
Add a bit more oil to your pan and sauté the diced yellow onion, peas, and carrots (if using) until they’re tender and releasing their sweet aromas, about 2-3 minutes. This step makes a huge difference because it builds the flavor base that every great fried rice needs.
Step 4: Stir in Rice and Eggs, Then Season
Now, add the rice to the pan and toss it around with the veggies so everything’s mixed well. Then carefully fold in your scrambled eggs. Pour in the soy sauce, oyster sauce, Shaoxing wine (if using), and a drizzle of toasted sesame oil for that signature taste. Cook for another few minutes, stirring often so the rice gets heated evenly and the flavors meld beautifully.
Step 5: Garnish and Serve Hot
To finish, sprinkle on sliced green onions and a few toasted sesame seeds if you like. These little touches add a fresh crunch and fragrant pop that makes the dish feel special. Serve immediately — trust me, it tastes best fresh and hot!
Pro Tips for Making Easy Egg Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice is too moist and clumps; chilling it overnight dries it out and gives that perfect texture.
- Cook on High Heat: Cooking quickly over high heat ensures the rice fries evenly without becoming soggy.
- Don’t Overcrowd the Pan: Stir-frying in batches if needed helps keep everything crisp and well-coated instead of steaming.
- Add Sauces Gradually: It’s easier to control the flavor and avoid over-salting by adding soy and oyster sauce in small increments.
How to Serve Easy Egg Fried Rice Recipe
Garnishes
I always reach for sliced green onions and toasted sesame seeds to garnish this fried rice. They add a fresh crunch and toasty flavor that brightens the dish and gives it a lovely contrast. Sometimes I toss on a few chili flakes if I’m craving a bit of heat.
Side Dishes
My family loves pairing this Easy Egg Fried Rice Recipe with simple stir-fried veggies or steamed dumplings. Crispy spring rolls or a light cucumber salad also complement the meal well for a quick but satisfying dinner.
Creative Ways to Present
For special occasions, I’ve served the fried rice molded into little dome shapes on plates with a drizzle of soy glaze and sprinkled chopped fresh herbs on top. It’s a simple touch that makes it feel fancy but doesn’t add time or stress.
Make Ahead and Storage
Storing Leftovers
I store leftover egg fried rice in an airtight container in the fridge and it keeps well for 2-3 days. When I’m ready to eat it again, I just heat it up in a skillet with a splash of water or oil to revive the texture.
Freezing
Freezing works well if you portion out the fried rice into freezer-safe containers or bags. Just thaw it overnight in the fridge before reheating. I’ve found the texture stays surprisingly good when reheated properly from frozen.
Reheating
Reheat leftovers in a hot pan over medium-high heat, stirring constantly to fluff up the grains and avoid sogginess. Adding a splash of soy sauce or a drizzle of toasted sesame oil when reheating can refresh the flavors beautifully.
FAQs
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Can I use freshly cooked rice for this Easy Egg Fried Rice Recipe?
You can use freshly cooked rice, but it’s best if it’s slightly dried out first to avoid mushy fried rice. Spread cooked rice on a baking sheet and let it cool and dry for about 30 minutes before stir-frying, or ideally use day-old rice from the fridge for best texture.
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What’s the secret to fluffy, non-sticky fried rice?
Using cooled, day-old rice to reduce moisture is key. Also, cooking over high heat and stirring frequently helps keep the grains separate. Avoid overcrowding your pan, which can cause steaming rather than frying the rice.
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Can I make this recipe vegetarian or vegan?
Absolutely! Skip the oyster sauce or replace it with a mushroom-based alternative. Use tofu scramble instead of eggs to make it vegan, and opt for vegetable-based sauces to keep the flavor rich.
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How do I store leftover egg fried rice safely?
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Consume within 2-3 days and reheat thoroughly to steam to at least 165°F (74°C) to ensure safety and flavor.
Final Thoughts
This Easy Egg Fried Rice Recipe has become one of my kitchen heroes — it’s fast, reliable, and always hits the spot whether I’m cooking for one or feeding a crowd. I love how it transforms simple ingredients into something comforting and flavorful. Give it a go and tweak it to your taste — I promise, once you make it, you’ll keep coming back to this cozy, delicious classic!
Print
Easy Egg Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This easy egg fried rice recipe is a quick and flavorful dish perfect for using leftover rice. Combining scrambled eggs with sautéed onions, peas, and carrots, and seasoned with soy sauce, oyster sauce, and toasted sesame oil, this recipe delivers a satisfying meal with a lightly savory taste and a hint of aromatic sesame. It’s a great weeknight dinner option that can be made in under 15 minutes.
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 gently breaking to separate the grains. This helps prevent clumping during cooking.
- Cook Eggs: Heat a wok or large pan over medium-high heat with a little oil. Pour in the beaten eggs and cook them until scrambled and just set. Remove the eggs from the pan and set aside.
- Sauté Veggies: In the same wok or pan, add more oil if needed and sauté the diced yellow onion along with thawed peas and carrots until fragrant and the onions turn translucent, about 2-3 minutes.
- Add Rice and Eggs: Add the separated rice to the vegetables and stir-fry, breaking up any clumps. Stir in the cooked scrambled eggs and mix well to combine. Add a bit more oil if the rice seems dry.
- Season and Finish: Pour in the Shaoxing rice wine, soy sauce, oyster sauce, and toasted sesame oil. Stir everything thoroughly to evenly coat the rice with the sauces and heat through.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if using. Serve the fried rice 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 fresh rice, make sure it is slightly drier than usual to avoid clumping during stir-frying.
- For stickier rice types, lightly coat the grains with oil before stir-frying with the vegetables to help separate them.
