If you’re craving a comforting, crowd-pleasing meal that’s as quick as it is delicious, look no further than Egg Fried Rice. This classic dish boasts a perfect balance of fluffy rice, tender scrambled eggs, and vibrant vegetables, all infused with savory soy sauce and aromatic garlic. It’s a weeknight savior, a versatile canvas for leftovers, and irresistibly satisfying any time of day. Whether you serve it as a hearty main or a tasty side, Egg Fried Rice belongs in every home cook’s rotation.
Ingredients You’ll Need
The beauty of Egg Fried Rice is that it comes together with just a handful of simple ingredients—but every single one plays a starring role. Together, they create that signature flavor, color, and texture that makes this dish instantly crave-worthy.
- Cooked jasmine rice (3 cups, chilled): Day-old rice delivers the best texture for stir-frying—each grain stays fluffy rather than mushy.
- Large eggs (3, beaten): The scrambled eggs bring richness and protein, creating those classic golden ribbons.
- Vegetable oil (2 tablespoons, divided): Use a neutral oil for even stir-frying and to keep everything from sticking.
- Small onion (finely diced): Adds a subtle sweetness and depth of flavor to the base of the dish.
- Garlic (2 cloves, minced): Just a little aromatic punch can transform the whole pan.
- Mixed vegetables (1 cup—peas, carrots, corn): These offer color, sweetness, and a delightful pop in every bite.
- Soy sauce (3 tablespoons): The umami backbone—adjust the amount to match your preferred saltiness.
- Sesame oil (1 teaspoon): Finishes the dish with a warm, toasty aroma and distinctive flavor.
- White pepper (1/2 teaspoon): Adds gentle heat and earthy depth, complementing the other seasonings.
- Green onions (2, sliced): Sprinkle these on at the end for freshness and a pop of green.
- Salt (to taste): Just a pinch may be needed, depending on your soy sauce.
How to Make Egg Fried Rice
Step 1: Scramble the Eggs
Begin by heating a tablespoon of oil in a large wok or skillet set over medium-high heat. Pour in the beaten eggs, and gently scramble them by pushing them around the pan until they’re just set and slightly soft—think tender pieces rather than firm curds. Once cooked, transfer the eggs to a plate. This keeps them from overcooking while you tackle the rest of the dish.
Step 2: Sauté Aromatics
Add the remaining oil to your hot pan, then toss in the diced onion and minced garlic. Sauté for about 1 to 2 minutes, stirring often, until the onion turns translucent and the garlic releases its inviting, fragrant aroma. This forms a flavor-packed base for the Egg Fried Rice and fills your kitchen with delicious smells.
Step 3: Cook the Vegetables
Stir in your cup of mixed vegetables—peas, carrots, and corn all work beautifully here. Cook them for a minute or two until they become slightly tender but still vibrant. The veggies not only add color and nutritional value but also a touch of sweetness that balances the savory flavors in the dish.
Step 4: Add the Rice
Now, it’s time to add the cold, day-old rice. Break up any clumps with your spatula so each grain cooks evenly. Stir-fry the rice for 3 to 4 minutes, letting it heat through and mingle with the onion, garlic, and vegetables. The trick is to keep everything moving so nothing burns or sticks—this creates that signature fried-rice texture.
Step 5: Finish and Season
Slide the scrambled eggs back into the pan. Drizzle the soy sauce and sesame oil over everything, then sprinkle on the white pepper and a little salt if needed. Toss thoroughly to combine and make sure every bite is evenly flavored. The eggs break up and nestle among the rice, while the sauces coat each grain immaculately.
Step 6: Garnish and Serve
Right before serving, shower your Egg Fried Rice with a generous handful of sliced green onions for brightness and crunch. Now it’s ready to enjoy—steaming hot, fragrant, and positively irresistible!
How to Serve Egg Fried Rice
Garnishes
Garnishing your Egg Fried Rice is where you can have a little fun! Sliced green onions are a must, but try a sprinkle of toasted sesame seeds or a quick shake of chili flakes for an extra kick. A dash of freshly ground black or white pepper just before serving adds a peppery fragrance that’s hard to resist. Some folks love a drizzle of sriracha or a few cilantro leaves for added freshness. Let your taste buds guide you!
Side Dishes
Egg Fried Rice is wonderfully versatile—it can be a meal on its own or play a supporting role at your table. Pair it with crispy spring rolls, steamed dumplings, ginger-scallion chicken, or a simple stir-fry of bok choy. Sometimes, a bowl of hot and sour soup alongside makes for a complete and comforting spread.
Creative Ways to Present
For a bit of flair, pack hot Egg Fried Rice into a small bowl and invert it onto plates for a neat dome presentation. Or serve it in hollowed-out bell peppers for individual portions that look as fun as they taste. For a family-style dinner, heap it onto a big platter and top with extra green onions, letting everyone help themselves. This dish is as beautiful and adaptable as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Fried Rice is perfect for next-day lunches or quick snacks. Let the rice cool completely before storing it in an airtight container in the fridge. It’ll stay fresh for up to three days, and the flavors often deepen overnight. Just be sure to reheat it well before enjoying again.
Freezing
If you’ve made a big batch, Egg Fried Rice can absolutely be frozen. Divide portions into freezer-safe containers or heavy-duty resealable bags, flattening them to help the rice thaw and reheat evenly. It will keep its texture and flavor for up to a month. When you’re ready to eat, thaw overnight in the fridge or give it a gentle zap in the microwave directly from frozen.
Reheating
To revive leftover Egg Fried Rice, the stovetop produces the best results—heat a nonstick pan over medium-high heat with a little oil, then add the rice and stir-fry until hot and steaming. For speed, you can use the microwave; just sprinkle a few drops of water over the rice and cover it with a damp paper towel to keep it from drying out while reheating.
FAQs
Can I make Egg Fried Rice with freshly cooked rice?
Freshly cooked rice tends to be too soft and sticky for proper stir-frying. If you must use it, spread the hot rice out on a tray to cool and dry for at least 30 minutes before cooking to help it firm up. For best results, stick to leftover rice that’s been chilled.
Is this recipe gluten-free?
It can be! Simply swap out regular soy sauce for a gluten-free alternative like tamari. Double-check any add-ins or sauces for hidden gluten as well. That way, everyone at your table can indulge in a big bowl of Egg Fried Rice worry-free.
What protein add-ins work well?
Egg Fried Rice is delicious on its own, but it’s also a fantastic base for extra protein: stir in cooked chicken, shrimp, beef, tofu, or even crumbled tempeh. Add them in Step 5 to warm through and soak up the savory sauce.
How do I keep my fried rice from going soggy?
The number one tip is to use cold, day-old rice. Avoid adding too much soy sauce all at once, as excess liquid will make the rice heavy and sticky. Stir-frying over high heat, and using a wide pan, helps moisture evaporate quickly and keeps every grain light and separate.
Can I use different vegetables?
Absolutely! Egg Fried Rice is the ultimate clean-out-the-fridge dish. Use bell peppers, broccoli florets, snap peas, baby corn, or any quick-cooking veggies you love. Chop them small for even cooking and the right bite-size texture in each forkful.
Final Thoughts
I hope you try this Egg Fried Rice soon—it’s a total game changer for busy days, leftover nights, or whenever you’re craving something quick, colorful, and comforting. Every bite is a celebration of simplicity and flavor. Grab your wok and give it a go; your taste buds will thank you!
Print
Egg Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stir-Fry, Stovetop
- Cuisine: Asian, Chinese
- Diet: Vegetarian
Description
This Egg Fried Rice recipe is a quick and flavorful dish that is perfect for a weeknight meal. With a mix of vegetables, fluffy rice, and scrambled eggs, this Chinese-inspired fried rice is sure to satisfy your cravings.
Ingredients
Rice:
- 3 cups cooked jasmine rice, chilled
Eggs:
- 3 large eggs, beaten
Vegetable Mix:
- 2 tablespoons vegetable oil, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
Seasonings:
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
Garnish:
- 2 green onions, sliced
Instructions
- Prepare Ingredients: Heat 1 tablespoon of oil in a wok over medium-high heat. Scramble eggs until just set, then transfer to a plate.
- Sauté Aromatics: Add remaining oil to the wok. Sauté onion and garlic until fragrant.
- Cook Vegetables: Stir in mixed vegetables and cook until slightly tender.
- Combine Ingredients: Add rice, breaking clumps, and stir-fry until heated. Return eggs to the pan.
- Season and Serve: Drizzle with soy sauce, sesame oil, white pepper, and salt. Toss well and garnish with green onions.
Notes
- Use day-old rice for best results.
- You can add protein like chicken, shrimp, or tofu.
- Adjust soy sauce based on personal preference.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 95 mg
