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.
Jump to:
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.
SLC
I made this today with left over yellow rice. I followed the recipe exactly and tasted.
I had leftover NOLA-style BBQ cooked shrimp(don’t judge) and added it with a cup or so of frozen peas and carrots. These ingredients caused me to add more low sodium soy sauce and a tad bit more sesame oil.
Overall this is a great basic recipe and I highly recommend it it!
Christie Lai
Thanks so much for making my recipe, SLC! No judgement here (that shrimp sounds DELICIOUS). Glad you enjoyed it.
Cheryl
I love bean sprouts in fried rice. No one ever lists as an ingredient. Is there anything special that I should know about purchasing and using in fried rice? I am eager to make my own fried rice without any peas or carrots. I miss the New England version of fried rice.
Christie Lai
I recommend using mung bean sprouts for best texture but soy bean sprouts also work as a substitute. Be sure to throughly rinse them with cold water to remove any natural odors and strain them well to remove any excess water. I would add them after you season the rice and toss until evenly combined. You can cook them until softened or for 30 seconds to leave them crisp.
Kelvin
No salt or black pepper?
Christie Lai
Feel free to add if you wish. I find it doesn't need additional salt but to each their own.
Lisa Odonnell
I have made this a couple of times and it's great! My family loves it. I'd love your suggestions for make this "House Fried Rice" and adding chicken or shrimp.
Christie Lai
Thanks so much for making my recipe, Lisa! Glad you enjoyed it a second time and that the whole family loves it. To make this a house fried rice, I recommend checking out my chicken fried rice or shrimp fried rice. Hope that helps!
Alejandra
I cannot wait to make this with rice. I only had leftover quinoa and it was DELICIOUS. I know it's going to be even better with rice. Thank you so much for a quick delicious recipe!!
Christie Lai
I love that you substitute with quinoa and it turned out so well! Thank you for sharing this and for making my recipe 🙂 Glad you enjoyed it.
Jenny
Hi I cooked this several times it turned out great the only thing i do differently is replace the sesame oil with toasted peanut oil my little girl allergic sesame
Christie Lai
Thanks for making my recipe and for sharing your positive review on what you used instead of sesame oil! Glad you enjoyed it. I hope you consider giving it a 5-star review 🙂
Marie Colette Cassar
Super easy and super delicious
Christie Lai
Thank you so much for your positive review, Marie! Happy you enjoyed it!
Jennifer Mitchell
Great fried rice recipe. Have used it half a dozen times and always comes out great no matter what add-ins I might have at the time. Thank you for the easy, flexible recipe!
Christie Lai
Thank you for making my recipe and for leaving this positive review, Jennifer! I truly appreciate you making this so many times. Have a lovely day!
DIANE
THANK YOU FOR THIS RECIPE FOR FRIED RICE. I LOVE FRIED RICE AND I ALWAYS COOK RICE AND FREEZE IT JUST FOR THIS . THANK YOU AGAIN AND HAVE A GREAT WEEKEND.
Christie Lai
Thank you so much! I appreciate this and I hope you have a great weekend too!
Emily
This is so easy and my family loves it. I have made it twice now. I add a bag of frozen veggies and some small pieces of chicken breast. A huge hit.
Christie Lai
So glad to hear this! Thank you so much for making my recipe, Emily. Happy it was a hit with the family. I hope you will consider leaving a 5-star rating. Have a lovely day!
Thelma
Hi, in your recipe you use sesame oil and not toasted sesame oil, correct?
Christie Lai
Hi there, toasted sesame oil would be ideal but you can also use sesame oil.
Thelma
Thanks
A. Murphy
Thank you for the simple and fast recipe. I was looking for just a bare-bones, basic fried rice recipe that could be prepared as-is with good results, or could be embellished by adding extra ingredients. To my mind, a dish that's based on leftover rice should be flexible- because it's about using up whatever odds and ends you have in the fridge, so as to have a very budget-friendly meal and not waste anything. Again, thank you for this.
Christie Lai
Happy I could help share this basic recipe for a classic Chinese dish! Thanks so much for making my recipe and for leaving this positive review!
Nerissa Taverner
This was super yummy thanks! My partner and I both loved it 😋 Perfect way to use our leftover veggie rice
Christie Lai
Thanks so much for making my recipe and for leaving this positive review, Nerissa 🙂 Glad you both loved it!
Priscilla Ibitoye
im a child
and i made this its really easy takes not to long and fills you UP its so good really recommend
Christie Lai
Thanks so much for making my recipe and for leaving this positive review , Priscilla 🙂 Glad it was satisfying and easy to make.
Destinee H
Do I need to pre-cook the rice?
Christie Lai
Yes! The recipe calls for cooked jasmine rice either cooked in a rice cooker or on the stovetop.
Andrea
I’ve been looking for an easy fried rice recipe for years and this is it! It’s simple, without a dozen ingredients I have no other use for, and is perfect with a bag of frozen stir fry vegies. Thank you!
Christie Lai
So pleased to read this, Andrea! Thank you so much for this kind and positive review. Glad you found it simple and easy 🙂 Have a fantastic day!