I love this recipe because it’s simple to make with ingredients I always have on hand and it’s incredibly easy to customize. It’s a lot cheaper and tastier than take-out and only takes 20 minutes to make.
Fried Rice can be made with scrambled egg, and sometimes I add chicken, pork or even bacon to my fried rice recipes! I have been stir frying this recipe for at least 15 years, and it’s one of my family’s favorite meals.
Step by Step Instructions
When I say simple, I mean, seriously as simple as it gets. Grab a nonstick deep skillet or Wok and let’s make some egg fried rice!
Scramble some eggs in tiny bit of oil or butter. Remove them from the pan and set aside on a plate or in a bowl.
Add a bit more oil or butter to the skillet and saute some onions. I like to keep my onions diced pretty small so my kids don’t have to pick them out, because they can’t even see them. Let the onions cook until they’re soft; about 3 minutes.
Add some thawed frozen veggies and some minced garlic to the pan. Heck you could even toss them in frozen. I add some butter at this point because it helps to flavor the veggies. You could easily swap the frozen for fresh, or add things like bok choy, broccoli or bean sprouts.
Add cold rice to the skillet and stir it with a flat wood spatula. Fry rice until it’s completely heated through, stirring a few times to heat evenly. Don’t worry if you get a few rice clumps – they are my favorite part!
Once the rice is heated through you can add black pepper, soy saucand sesame seeds until you have an umami taste you love, then serve right away.
Storage and Reheating
I think this rice is even better the next day!
Storage: Make sure to refrigerate the rice as soon as possible after serving, and store it in an sealed, airtight container. Refrigerate for 3-4 days or freeze for 3-4 months. If your rice has been sitting out more than two hours, discard it.
Reheating: To reheat fried rice, microwave on high until it’s piping hot, stirring a few times. You can also reheat in a skillet on the stove with a little bit of olive oil or butter. Bacteria can grow rapidly between 40-140 degrees, which is why it’s so important to reheat your food to 165 degrees.
If frozen, thaw the rice in the fridge, then reheat in a skillet.
Do You Add Egg Before or After Rice?
The easiest way to add eggs to rice is the cook the scrambled egg first in the skillet, then transfer it to a plate until you’re ready to add it. Then cook the veggies and add the rice. Once the rice is mixed in, you can add the egg.
I have also been known to cook the veggies, add the rice, and then push everything aside and make a hole in the center and just cook the egg there. It’s really all just a matter of preference. Or you could go really crazy and just add a fried egg to the top of your rice bowl.
What is the Best Oil to Make Fried Rice?
For stir frying, canola oil or vegetable oil are neutral oils that doesn’t add any flavor. Olive oil is usually my preference to work with though, because it’s a little healthier. Any oil that can withstand a high heat is good to use. You can also stir fry in oyster sauce.
How Do You Know if Fried Rice is Spoiled?
Food that has gone bad will have an unpleasant odor, flavor or appearance, or in the worst case – all three. When it doubt, toss it out!
Does the Rice Have to be Cold?
Chilled rice is better than fresh because it’s had time to dry out a bit. Fresh, hot rice equals a mushy mess if you try to fry it right away. If you don’t have any on hand go ahead and cook the rice in a rice cooker and spread it out on a rimmed baking sheet then pop it in the fridge. In about 30 minutes you’ll have perfect chilled rice that you can fry right up.
If your fried rice turns out soggy, it’s most likely because your rice was too fresh and as a result there was too much moisture in the pan.
Is egg fried rice healthy?
Depends what you add to it! Fried Rice is basically a cooked rice that’s been fried in oil and the amount of oil that you use can determine how healthy or unhealthy the recipe is. Adding a protein like egg and lots of vegetables can increase the nutritional value. This recipe as written is around 300 calories a bowl.
Use butter instead of oil. I make this dish pretty regularly, and I often switch up using butter or olive oil. Hands down rice made with real butter has the best flavor. If you prefer, you can use olive oil or canola oil, or a combination of both.
Vegetarian Fried Rice: Feel free to omit the egg and just add tons of veggies like bell peppers, bean sprouts and green onions. This recipe is a great way to use up whatever is leftover in the fridge.
What can I use instead of white rice? Cooked basmati rice, jasmine rice, brown rice or quinoa can easily replace the white rice.
3tablespoonslow sodium soy saucemore or less to taste
Salt and pepperto taste
Sesame seedsfor garnish
Sliced green onionsfor garnish
Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of butter.
Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
Add another tablespoon of butter to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
Soften 2 tablespoons of butter in the center of the skillet, then add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes – you'll hearing popping and sizzling and that's what you want – then stir and repeat a few times. It's ok if the rice is chunky; it will break up a bit as it warms.
Return the egg to the skillet and stir to heat through.
Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
Garnish with sesame seeds and sliced green onions and serve immediately.
Store leftovers in a tightly sealed container for up to 3-4 days. Microwave to reheat.
Butter will give your rice the very best flavor. But if you prefer, you can use olive oil.This recipe is very easy to customize:
Use any veggies you like; fresh instead of frozen, broccoli, bok choy, bean sprouts, etc.
Use any protein you like; chicken, pork, bacon, etc.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.