Egg Fried Rice

Egg Fried Rice is a timeless classic known for its simplicity, savory flavor, and incredible versatility. Using just a few pantry staples and leftover rice, you can whip up a delicious and satisfying dish in minutes. It’s perfect as a quick lunch, a comforting dinner, or a side to your favorite Asian-inspired meals.

Why You’ll Love This Recipe

• Quick and ready in under 20 minutes
• Uses simple ingredients you likely already have
• A great way to use up leftover rice
• Easily customizable with veggies or proteins
• Packed with savory flavor from soy sauce and eggs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked day-old rice (preferably jasmine or long grain)
• Large eggs
• Green onions
• Soy sauce
• Vegetable oil (or any neutral oil)
• Sesame oil
• Salt and pepper

Directions

this recipe

1. Prepare the rice: If using leftover rice, break apart any clumps with your hands or a fork.
2. Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside.
3. Sauté aromatics: Add the remaining oil to the pan. Stir fry the green onions for 1–2 minutes until fragrant.
4. Fry the rice: Add the rice to the pan. Cook for 3–4 minutes, stirring frequently, until the rice is heated through and slightly crispy.
5. Add seasonings: Drizzle in the soy sauce and sesame oil. Stir well to coat the rice evenly.
6. Finish with eggs: Return the scrambled eggs to the skillet and stir to combine. Cook for another minute.
7. Serve: Taste and adjust salt and pepper. Serve hot, garnished with extra green onions if desired.

Servings and Timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Add vegetables: Try peas, carrots, corn, bell peppers, or mushrooms
• Add protein: Stir in cooked chicken, shrimp, or tofu
• Spicy version: Add chili garlic sauce, sriracha, or red pepper flakes
• Herb twist: Toss in fresh cilantro or Thai basil for a fresh note

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 3 days
• Reheating: Reheat in a skillet over medium heat with a splash of water or microwave in short intervals, stirring in between
• Freezing: Not ideal as the texture of rice may change, but possible if needed—freeze in a sealed container for up to 1 month

FAQs

Can I use freshly cooked rice?

Day-old rice is best for fried rice as it’s dryer and less likely to get mushy. If using fresh rice, spread it out on a tray and let it cool and dry slightly first.

How do I make it gluten-free?

Use tamari or a certified gluten-free soy sauce.

What type of rice is best?

Long-grain white rice like jasmine or basmati works best due to its fluffy texture.

Can I add frozen vegetables?

Yes, thaw them slightly or stir-fry straight from frozen for a few extra minutes.

Is this recipe vegetarian?

Yes, it contains no meat. To make it vegan, use plant-based egg alternatives.

How do I keep the rice from sticking?

Use a non-stick skillet or a well-seasoned wok, and be sure your rice isn’t too wet.

Can I double the recipe?

Yes, just make sure to use a large enough skillet or work in batches to avoid overcrowding.

What’s the secret to restaurant-style fried rice?

High heat, day-old rice, and a well-balanced soy sauce and sesame oil combination are key.

Can I make this ahead of time?

Yes, it’s great for meal prep. Store and reheat as needed.

What can I serve with egg fried rice?

It pairs well with stir-fries, dumplings, grilled meats, or steamed vegetables.

Conclusion

Egg Fried Rice is a staple recipe that proves simple ingredients can create something truly delicious. It’s quick, adaptable, and endlessly customizable—perfect for busy weeknights or lazy weekends. Once you master this easy recipe, you’ll never look at leftover rice the same way again.

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