Egg Fried Rice is the absolute weeknight superhero in my kitchen — a dish that transforms simple pantry staples into something colorful, fragrant, and deliciously satisfying. Just a handful of humble ingredients come together in a hot skillet to create fluffy grains of rice studded with veggies, silky scrambled eggs, and a crave-worthy savory flavor. Whether you’re searching for a quick main course, a side for your favorite stir fry, or a truly comforting meal, this Egg Fried Rice delivers on taste and happiness every single time!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Egg Fried Rice is in its simplicity. Each ingredient is chosen not only for flavor but also for the role it plays in ensuring every bite is perfectly seasoned, textured, and vibrant.
- Cooked and chilled rice (3 cups): Using rice that’s had a chance to dry out (ideally day-old) keeps the grains separate and prevents a mushy texture.
- Vegetable oil (2 tablespoons): A neutral oil with a high smoke point for stir-frying everything to glossy, golden perfection.
- Large eggs (3, lightly beaten): They create delicious ribbons throughout the rice, adding richness and classic flavor.
- Mixed vegetables (1 cup, peas, carrots, and corn): These little pops of color and sweetness make every spoonful more exciting.
- Green onions (3, chopped): Peppery and crisp, they finish the rice with a fresh, aromatic bite.
- Garlic (2 cloves, minced): Adds a deeply savory, always welcome punch that boosts the whole dish.
- Soy sauce (3 tablespoons): Brings in that essential salty, umami flavor signature to fried rice.
- Sesame oil (1 tablespoon): Just a touch perfumes the entire pan with its toasty, nutty aroma.
- Salt and pepper (to taste): You get to personalize the final flavor, so don’t forget this simple step.
How to Make Egg Fried Rice
Step 1: Scramble the Eggs
Start by heating a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the pan is nicely hot, pour in your beaten eggs. Stir gently, letting them scramble until just set and still a little soft. Slide them onto a plate — they’ll get combined with the rice later and finish cooking perfectly!
Step 2: Sauté the Veggies and Aromatics
In the same skillet, add that last tablespoon of oil. Toss in your chopped garlic and mixed vegetables, sautéing for 2 to 3 minutes. The garlic should be fragrant, and the veggies should soften with a little bit of golden color, hinting that they’re ready for the rice.
Step 3: Add and Fry the Rice
Tip in the chilled rice, breaking apart any clumps with a spatula. Stir and fry vigorously for a couple of minutes, letting those rice grains take on a bit of color and heat all the way through. Don’t rush. This step ensures each grain will stay happily separated and never sticky!
Step 4: Combine Everything
Scoot the scrambled eggs back into the skillet with the rice and vegetables. Give everything a thorough mix to distribute the eggs in glorious, golden little ribbons throughout the pan.
Step 5: Season and Finish
Drizzle in your soy sauce and sesame oil, sprinkle the chopped green onions, and season with salt and pepper to taste. Keep tossing for just another minute so everything is glossy, fragrant, and beautifully combined. Serve hot and watch smiles appear at the table!
How to Serve Egg Fried Rice
Garnishes
Egg Fried Rice invites a little creative flair right at the end. Try sprinkling extra green onions on top, or a few toasted sesame seeds for a satisfying crunch. If you love spice, thinly sliced red chilies or a dab of chili crisp will make your fried rice sing with flavor!
Side Dishes
This dish pairs perfectly with light and crisp sides — think steamed dumplings, stir-fried greens, or an Asian-inspired slaw. It’s also right at home next to sweet-and-sour chicken, grilled tofu, or even a simple bowl of miso soup. Egg Fried Rice truly goes with almost anything!
Creative Ways to Present
For an extra special presentation, serve your Egg Fried Rice in hollowed-out pineapple halves or alongside lettuce cups for scooping. A scatter of microgreens or edible flowers can turn this comfort dish into a dinner party star. Don’t be afraid to play with serving bowls and toppings — the more colorful and inviting, the better!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Egg Fried Rice in an airtight container in the fridge and it’ll stay delicious for up to three days. Make sure to let it cool to room temperature before storing; this prevents excess moisture that can make the rice soggy.
Freezing
Egg Fried Rice freezes surprisingly well! Pack portions in zip-top freezer bags, pressing out as much air as you can before sealing. It should keep its texture and flavor for up to two months — perfect for those days when you need a speedy, homemade meal.
Reheating
For the best results, reheat Egg Fried Rice in a skillet over medium-high heat with just a splash of water to help fluff the rice. Microwave reheating works too, but use a microwave-safe cover to keep moisture in and heat in short bursts, stirring in between.
FAQs
Can I use freshly cooked rice instead of day-old rice?
You can, but the texture won’t be as ideal. Freshly cooked rice can become sticky and clump together, whereas day-old rice is drier and yields that perfect fried rice fluff and separation.
What kind of vegetables can I use?
Honestly, almost any quick-cooking veg works well! Broccoli florets, diced bell peppers, snap peas, baby corn, or even leftover stir-fried veggies are all fantastic options.
Is Egg Fried Rice gluten free?
As-is, it depends on your soy sauce. Standard soy sauce contains gluten, but you can substitute with tamari or a gluten-free soy sauce to make this a friendly option for gluten-free eaters.
How can I add more protein?
Fold in diced cooked chicken, shrimp, tofu, or tempeh right after you return the eggs to the skillet. They’ll reheat gently and soak up all that irresistible fried rice flavor!
Can I double this recipe for a crowd?
Definitely! Just make sure not to overcrowd your pan. If you’re making a big batch, consider cooking it in two rounds so the rice fries rather than steams.
Final Thoughts
If you’ve never tried making Egg Fried Rice at home, now’s your chance! With just a few simple ingredients and a quick burst of time at the stove, you’ll have a flavorful meal ready in minutes that’ll easily become a staple in your kitchen. Give it a go and let the golden, savory magic brighten up your next lunch or dinner!
Print
Egg Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of this classic Asian dish with our simple Egg Fried Rice recipe. Perfect for a quick and satisfying meal that you can whip up in no time.
Ingredients
Rice:
- 3 cups cooked and chilled rice (preferably day-old, jasmine or long grain)
Vegetable Mix:
- 2 tablespoons vegetable oil
- 3 large eggs (lightly beaten)
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Scramble Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the garlic and mixed vegetables for 2 to 3 minutes until softened.
- Combine Ingredients: Add the chilled rice and break up any clumps, stirring continuously for 2 to 3 minutes to heat through. Return the scrambled eggs to the skillet and mix well. Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Cook for another minute, stirring well to combine. Serve hot.
Notes
- For extra protein, add diced chicken, shrimp, or tofu.
- Use cold, dry rice for the best texture—fresh rice can become mushy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
