This Egg Fried Rice is a quick, easy, and flavorful dish packed with fluffy rice, scrambled eggs, and savory seasonings. Made in just 15 minutes, it’s perfect as a side dish or a complete meal when paired with veggies and protein. Better than takeout, this homemade version is fresh, delicious, and customizable to your taste! 🍳🍚✨
Thank you for reading this post, don't forget to subscribe!Ingredients
- 3 cups cooked rice (preferably day-old, chilled)
- 3 large eggs, beaten
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- ½ cup frozen peas and carrots (optional)
- 2 cloves garlic, minced
- 3 tbsp soy sauce (adjust to taste)
- 1 tsp sesame oil (for finishing)
- ½ tsp white pepper (or black pepper)
- 2 tbsp green onions, chopped
- 1 tsp oyster sauce (optional, for extra umami)
Directions
Step 1: Prepare the Rice
- Use cold, day-old rice for the best texture. If using fresh rice, spread it on a tray and refrigerate for 30 minutes.
Step 2: Scramble the Eggs
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
- Add the beaten eggs and scramble until just cooked. Remove and set aside.
Step 3: Stir-Fry the Rice
- Add another tablespoon of oil to the pan. Sauté garlic for 30 seconds until fragrant.
- Add the cooked rice and break up any clumps, stir-frying for 2 minutes.
Step 4: Add the Seasoning and Mix-ins
- Stir in the peas and carrots (if using) and cook for another 2 minutes.
- Pour in the soy sauce, oyster sauce (if using), and white pepper, mixing well.
- Add the scrambled eggs back into the pan and stir everything together.
Step 5: Finish and Serve
- Drizzle with sesame oil and toss in green onions.
- Serve hot and enjoy with grilled chicken, shrimp, or stir-fried vegetables!
Notes
- For extra flavor: Add a splash of hoisin sauce or fish sauce.
- Want protein? Stir in chicken, shrimp, or tofu.
- Crispier rice: Let it sit in the pan for 30 seconds before stirring to develop a slight crisp.
- Storage: Store in an airtight container for up to 3 days.
Why This Recipe Works
The cold rice ensures a perfect texture, while the eggs and soy sauce create a balanced, savory taste. The quick stir-fry method locks in flavor, making this a fast, delicious meal every time!
Conclusion
This Egg Fried Rice is simple, delicious, and versatile, making it a go-to recipe for busy weeknights or meal prep. Whether as a side dish or main meal, this easy fried rice beats takeout every time. Try it today and enjoy homemade perfection! 🍳🍚✨
★★★★★
“Made the Egg Fried Rice tonight and wow — perfect weeknight dinner. Will definitely make again!”
Frequently Asked Questions
Can I make this Egg Fried Rice ahead of time?
Yes, you can definitely make this Egg Fried Rice ahead of time. Cook the rice, scramble the eggs, and chop the green onions. Store the cooked rice and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the rice and eggs in a wok or skillet with oil, then proceed with the remaining steps of the recipe, adding the seasonings and mix-ins.
What if I don’t have day-old rice? Can I still make this recipe?
Absolutely! While day-old rice is preferred for its firmer texture, you can still make delicious fried rice with freshly cooked rice. After cooking the rice, spread it in a thin layer on a baking sheet or tray and refrigerate it for at least 30 minutes before using. This helps to dry out the rice slightly, preventing it from becoming mushy when stir-fried. Alternatively, you can use leftover rice from the same day and follow the same cooling process.
How do I know when the Egg Fried Rice is perfectly cooked?
The Egg Fried Rice is perfectly cooked when the rice is heated through and slightly toasted, the eggs are fully cooked, and the peas and carrots (if using) are tender-crisp. The rice should have a slightly fluffy texture, and the flavors of the soy sauce, sesame oil, and optional oyster sauce should be well-distributed. Taste a small portion to ensure the seasoning is to your liking.
★★★★★
“The Egg Fried Rice turned out amazing. My kids asked for seconds. Saving this one!”
Can I double or triple this Egg Fried Rice recipe?
Yes, you can easily scale this recipe up! For a doubled recipe, use 6 cups of cooked rice, 6 eggs, and adjust the other ingredients proportionally. Make sure to use a large wok or skillet to accommodate the increased volume. You may need to cook the rice in batches to prevent overcrowding the pan and ensure even cooking. For a tripled recipe, consider using two woks or skillets to maintain control over the cooking process.
What are the nutritional benefits of Egg Fried Rice?
Egg Fried Rice offers a good balance of nutrients. The eggs provide protein and essential amino acids, while the rice offers carbohydrates for energy. The peas and carrots add fiber, vitamins (like Vitamin A from carrots), and minerals. Soy sauce contributes sodium and umami flavor, and sesame oil adds healthy fats. The dish can be further enhanced by adding protein sources like chicken or shrimp, boosting the protein content and overall nutritional value.
Egg Fried Rice
A quick and easy egg fried rice recipe perfect as a side dish or a main meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked rice preferably chilled
- 2 tablespoons vegetable oil
- 3 large eggs lightly beaten
- 1 cup frozen peas thawed
- 2 tablespoons soy sauce low sodium
- 1 bunch green onions chopped
Instructions
Preparation Steps
- Heat 1 tablespoon of oil in a large pan over medium heat. Add eggs and scramble until fully cooked. Remove from pan.
- Add remaining oil to the pan, then add the rice and stir-fry for 5 minutes.
- Stir in the peas, scrambled eggs, and soy sauce. Cook until heated through.
- Garnish with green onions and serve hot.
Notes
For a spicier version, add chili sauce to taste.
