This easy egg fried rice recipe is light and fluffy with tender eggs, green onions, and savory soy and sesame flavor. It turns cold leftover rice into a 6-ingredient meal in just 10 minutes. It's perfect for busy weeknights when you need dinner fast.
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Egg fried rice (蛋炒饭) is a speedy Chinese stir-fried rice dish made with fluffy rice, scrambled eggs, green onions, soy sauce, and sesame oil.
Growing up, my mother made it as a quick weekday meal for us kids because we often had leftover rice in the fridge and it was always better and cheaper than Chinese takeout.
After making homemade fried rice for years, I've learned that controlling moisture is the key to preventing soggy or clumpy fried rice. Cold, day-old rice works best, but when I don't have any ready, I flash-freeze freshly cooked rice to dry and cool the grains, then break it up before frying so they separate more easily.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cold Cooked Jasmine Rice: Cold, day-old jasmine rice is ideal because it's drier and easier to break up. Its long grains separate more easily than short- or medium-grain rice, resulting in fluffier fried rice. Standard long-grain white rice also works. If using freshly cooked rice, spread it thinly on a large baking sheet and freeze uncovered for 45 minutes before frying, then break up any clumps.
- Large Eggs: Beat until smooth before adding to the hot pan.
- Green Onions: Use both the white and green parts, sliced thinly. ¼ cup finely diced shallot or onion also works for a stronger onion flavor.
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty result. Avoid dark soy sauce, which is too strong and dark for this recipe.
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. Canola, peanut, or refined avocado oil also works.
- Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
Expert Tips
- Break up the rice: Use clean, lightly oiled hands or a rice paddle to separate cold clumps before frying so the grains toast evenly.
- Prepare everything first: Have all ingredients measured and ready because this stir-fry cooks very quickly.
- Use a carbon-steel wok for better heat distribution and smoky wok hei. A regular pan works too, but you won't get the same smoky flavor.
- Keep the pan hot: Use medium-high heat and cook no more than 2 servings at a time so the rice fries instead of steaming.
- Do not overcook the eggs: Cook until just set and still glossy so they stay moist as the rice finishes frying.
- Pour soy sauce around the edges: Let it hit the hot pan first so it sizzles and develops a deeper savory flavor.
Instructions
Below are step-by-step instructions on how to make egg fried rice:
- Cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. If using a carbon-steel wok, let the oil smoke slightly for about 30 seconds. Skip this wait with a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and glossy.
- Stir-fry the rice: Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs until combined, then spread the rice into an even layer and let it toast undisturbed for 15 seconds.
- Sauté the green onions: Push the rice and eggs to one side. Add the remaining oil to the empty space and sauté the green onions for about 10 seconds, or until fragrant. Stir-fry everything together.
- Season and finish: Pour the soy sauce and toasted sesame oil around the hot edges of the pan and let them sizzle for 5 seconds. Stir-fry until the rice is evenly coated and lightly browned. Remove from the heat and serve immediately.
Storage & Reheating
- Refrigerator: Transfer leftover egg fried rice to a wide, shallow airtight container and refrigerate promptly for up to 4 days.
- Freezer: Let leftover fried rice cool briefly, then transfer it to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Stir-fry in a pan over medium heat for 3-5 minutes until steaming hot, or cover and microwave for 1-2 minutes, stirring halfway through.
Variations
- Gluten-Free: Substitute the regular soy sauce with certified gluten-free soy sauce or tamari.
- Sesame-Free: Omit the toasted sesame oil. The fried rice will have a milder toasted flavor.
- Spicy: Top the finished egg fried rice with chili crisp or chili oil to taste.
Pairing Suggestions
Serve Chinese egg fried rice with:
- Hot and Sour Soup: The tangy, savory broth pairs well with the fried rice.
- Chinese Garlic Bok Choy: The tender-crisp greens add a fresh contrast to the savory rice.
- Mongolian Chicken: The sweet and savory chicken turns the fried rice into a more filling meal.
FAQ
Cook raw jasmine or standard long-grain white rice with about 3 tablespoons less water than usual. Spread the freshly cooked rice in a thin layer on a baking sheet and freeze it uncovered for 45 minutes to cool it quickly and reduce excess surface moisture. Break up any cold clumps with clean, lightly oiled hands before frying.
The pan may not be hot enough, you may be using too little oil, or the rice may contain too much moisture. Make sure the pan is properly heated, use the full amount of cooking oil, and cook with cold, dry, broken-up rice.
You can add up to ¾ cup of cooked chicken, shrimp, ham, bacon, peas, carrots, corn, or a combination. Add them after sautéing the green onions and stir-fry briefly until heated through before adding the sauces. Avoid adding more, as overcrowding the pan can cause the rice to steam instead of fry.
More Like This
Check out my other fried rice recipes:
📖 Recipe
10-Min. Easy Egg Fried Rice (6 Ingredients!)
Ingredients
- 2 cups cooked jasmine rice cold, day-old, broken up
- 4 large eggs beaten
- 1 green onion finely chopped
- 2 tbsp vegetable oil or any neutral oil
- 2.5 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon sesame oil toasted kind
Instructions
- Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. If using a carbon-steel wok, let the oil smoke slightly for about 30 seconds. Skip this wait with a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and glossy.
- Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs until combined, then spread the rice into an even layer and let it toast undisturbed for 15 seconds.
- Push the rice and eggs to one side. Add the remaining oil to the empty space and sauté the green onions for about 10 seconds, or until fragrant. Stir-fry everything together.
- Pour the soy sauce and toasted sesame oil around the hot edges of the pan and let them sizzle for 5 seconds. Stir-fry until the rice is evenly coated and lightly browned. Remove from the heat and serve immediately.
Jon Richards
Brilliant recipe in its simplicity, ease of cooking and taste.
I made this recipe last night and included prawns.
Thank you and please keep these coming.
PS: Hope you can do a shredded chilli beef recipe as the ones I’ve tried have failed.
Kind regards
Jon
christieathome
Thank you so much for these kind reviews, Jon! I am really happy to hear that this egg fried rice turned out so well with the prawns! I will continue to do my best to provide more recipes like this. I will also keep your suggestion in mind for the shredded chili beef 🙂
Hilary
So quick and easy - I used brown rice which was perfect because it didn't clump at all. I only had dark soy, so I cut back the amount a bit and added some fish sauce and added corn, peas and fresh diced carrot as well as the spring onion. Sprinkled it with sesame seeds and just popped the wok on the dining table along with two spicy chicken tenders each. I messed with the amounts a little for the 3 of us: 4 cups rice and 5 eggs, adult son came back for a second helping, but there was still enough for lunches for hubby and self - win-win!
christieathome
Thank you so much for sharing your delicious experience with my egg fried rice recipe, Hilary! I'm so happy your whole family enjoyed it with those tasty additions! 🙂 Have a lovely day!
Lisa
I needed a quick, yummy dinner from my sparse frig and found this recipe. Only had broccoli, eggs, rice, light olive oil and coconut aminos (am soy free) and it turned out delish. Next time I'll shop for scallions and try out some garlic in it. Question - can you freeze this dish after cooked? If so how to reheat? Thanks much
christieathome
Awesome! Thanks for making my recipe, Lisa! Unfortunately I wouldn't recommend freezing as the rice won't taste the same when it's frozen after it's fried.
Robin Messenheimer
Great recipe. I just needed a side dish and had some leftover plain Jasmine Rice. As I was using this as a side dish, I just used 2 eggs. Even so, the recipe set for 2 servings was enough to be a side dish again for the two of us. The recipe is in my "keep" file.
christieathome
Thank you so much for sharing your kind review with me, Robin! Happy it's now a keeper and glad you enjoyed it 🙂 Have a lovely one!
Tonya Day
Great recipe. Question: I'm needing to make enough for 20 people soon. Hints? Help? I'll transport in crackpot?
christieathome
Thank you so much for making my recipe! As for making it for 20 people, I would really suggest cooking it in batches. I find that when recipes are multiplied and cooked altogether in one large batch, it never turns out right due to inconsistent heat distribution unless you have a very large wok. So for this recipe, I would at most multiply it by 3-4 for one batch and repeat until you have enough for 20.
Vanesse
I tried this and added sliced bacon and had sweet chilli sauce on the side and it was heavenly. I'm always looking for quick and easy dishes I can make in the weekend and this was super quick.
christieathome
Thank you so much for making my recipe, Vanesse! Slice bacon and sweet chili sauce sound amazing as add-ons! Glad it was heavenly.
Cathy
I loved how quick and easy it was to make. I did feel it could use a little more flavour so may use a little hot sauce or cayenne pepper next time.
Sandy Stiner
Love this recipe! So easy and tastes so good! It’s a fav of ours!
christieathome
Thanks Sandy! Happy you enjoyed it and even happier that it's a favourite of yours 🙂
Jennifer
This recipe is great! Instead of green onions, I used white onions and it was amazing. WAY better than eating from my local takeout place. I will be making this again!
christieathome
Thanks so much for making my recipe, Jennifer! So glad you that you enjoyed it with the modifications!
Christina
I loved this fried rice…and even more important, so did my kids! Thank you so much for sharing this recipe, and I can’t wait to try more of them!
Christina
I forgot to rate it…definitely 5 stars!
christieathome
Thank you so much Christina for the kind review and for making my recipe! So glad you and your kids enjoyed it! I hope you like my other recipes 🙂
Sarah
Just made this tonight for a quick dinner and it was super yum!! My daughter called the rice "soft and delicious" we both had two helpings and will prob fight over it for our lunches tomorrow. Thank you.
christieathome
Thanks so much for making it Sarah! So glad you and your daughter enjoyed it that much! I love what she called it 🙂
Charmaussie
Thank you, this was incredibly quick and simple to make. Perfect way to use up leftover rice. Next time, I'd like to add garlic and ginger but tonight's goal was to get a quick dinner together (and avoid fast food options) and your recipe was fantastic! The green onion imparts an amazing flavor.
christieathome
Thank you so much for making my recipe! I'm so glad you enjoyed my quick and easy recipe. It really is a great way to use up leftover rice. Have a great day!
John Hutchison
Killer fried rice. Brought together several cooking techniques I've been having trouble with. More recipes!
christieathome
So glad you enjoyed this! Thank you for making my recipe!
Rosemary
I am ALL about any meal that can come together in under 10 minutes. Yes please to busy weeknight dinners!
Ethelyn Dietrich
When I make fried rice, I usually cook them over easy in a non-stick pan with butter for about 3 minutes. Then, I flip them for about 60 seconds. But it sounds like your husband prefers Sunny Side Up. You should heat the pan to medium. Melt a pat of butter. Crack the rice into the pan. Season, cover and cook for about 8-9 minutes. I will do a little more research for you and add the perfect sunny side up egg egg recipe/tools to this post.
christieathome
Thanks for sharing that!
B
HI Christie
Thanks for the lovely recipe.
I like the wok that you are using and have recommended in your shop:
https://www.amazon.com/Hammered-Carbon-Wooden-Spatula-Handle/dp/B089YCBXG9?dchild=1&keywords=Hand+Hammered+Carbon+Steel+Wok&qid=1622667900&sr=8-9&linkCode=sl1&tag=christieath0e-20&linkId=a51ec47fd60b13013fa235be4e750d18&language=en_US&ref_=as_li_ss_tl
Could you share your experiences in using the wok, if possible in a blog post?
Thanks!
christieathome
Hi there, thanks for your suggestion! I will possibly consider this idea for a blog post in the future. But overall I truly enjoy my wok as I use it to boil, deep fry, stir fry and steam. It is on the heavier side but then again I don't have much forearm strength. I would highly recommend it, just make sure to research how to season it prior to usage.
Heidi | The Frugal Girls
That was a great tip you shared for not over cooking the eggs... and I can't believe this only takes 10 minutes. Talk about the perfect dinner solution for a busy weeknight!
Taheya
Hello! Can you use fresh jasmine rice if you don't have any day old rice?
Christie Lai
Yes, but I would recommend evenly spreading the cooked rice out on a baking sheet and freezing it for 45-60 minutes until it's cold and can easily break up into separate granules. Unfortunately if you use freshly cooked rice, it has a tendency to stick together and clump.