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My Easy Egg Fried Rice comes together in just 20 minutes with simple ingredients you probably already have. It’s loaded with protein, veggies, and carbs all in one pan, so dinner is done without a single side dish. I’ve been making this one for years, and it’s my go-to on nights when nothing’s planned.
More Fried Rice Recipes: Chicken Fried Rice | Pork Fried Rice | Shrimp Fried Rice
Before You Get Started
Fried rice is fast, but a few small things make the difference between mushy and perfect. Keep these in mind before you start.
- Use cold, day-old rice. Fresh rice holds too much moisture and turns sticky. Chilled leftover rice fries up light and separate.
- Get the pan good and hot. High heat keeps the rice from steaming and gives you those slightly crispy bits everyone fights over.
- Scramble the eggs first, then set them aside. Cooking them separately keeps them fluffy and prevents overcooking once everything comes together.
recipe walk-through
How to Make Egg Fried Rice
See the recipe card below for full, detailed instructions
This comes together fast once everything is prepped, so have your rice, veggies, and eggs ready to go. Grab a wok or a large, deep skillet and let’s make it.
Step 1: Scramble the Eggs
Heat your wok or skillet over medium-high heat with a little oil. Whisk the eggs, pour them in, and cook, stirring often, until just set.
Move them to a plate and set aside. Cooking the eggs first and on their own is what keeps them fluffy instead of rubbery.
Step 2: Sauté the Onion
Add a bit more oil and a pat of butter to the pan, then add the onion. Cook until soft and translucent, about 3 minutes, stirring often so it doesn’t burn.
I dice my onion small so the kids can’t pick it out, since they can’t even see it.
Step 3: Cook the Vegetables
Stir in the garlic for about 30 seconds, then add another pat of butter and your vegetables. I like peas, carrots, and corn, but this is a great clean-out-the-fridge meal.
Vegetable Options: Swap in broccoli, bok choy, or bean sprouts, and if you use fresh veggies instead of frozen, give them a few extra minutes to cook through.
Step 4: Fry the Rice
Add the remaining butter to the center of the pan, then add the cold rice. Toss it with the vegetables, breaking up any clumps as you go, though a few clumps are my favorite part.
Press the rice down into the hot pan and let it sit for 1 to 2 minutes. You’ll hear popping and sizzling, which means it’s crisping up.
Stir and repeat a few times until you have crispy bits throughout. Two spatulas make turning the rice easier.
Step 5: Combine and Season
Stir the eggs back in and toss everything to combine. Take the pan off the heat, then stir in the soy sauce and black pepper to taste. Seasoning off the heat lets the soy sauce flavor the rice without steaming it soft.
Garnish with sesame seeds and green onions and serve right away.
Make it a meal: Use this same method with a cooked protein for my Ham Fried Rice or my Bacon Pineapple Fried Rice.
What to Serve With Egg Fried Rice
Egg fried rice is hearty enough to stand on its own, but it also makes a great side for saucy Asian mains. When I’m feeding a crowd or rounding out a takeout night at home, I’ll pair it with one of these:
- Slow Cooker Orange Chicken
- Beef and Broccoli
- Kung Pao Chicken
- Chicken and Green Beans Stir Fry
- Sesame Chicken
- Bang Bang Shrimp
Storage Tips
Storage and Reheating
Storage: Refrigerate leftovers as soon as possible after serving in a sealed, airtight container for 3 to 4 days, or freeze for up to 3 to 4 months. Toss any rice that has been sitting out longer than two hours.
Reheating: Thaw frozen rice in the fridge first. Microwave on high until piping hot, stirring a few times. I like to lay a damp paper towel over the bowl so the steam rehydrates the rice without making it soggy. You can also reheat it in a skillet with a little butter or oil to bring back a few crispy bits.
Frequently Asked Questions
Can I use fresh rice instead of day-old?
You can, but it won’t fry up quite as light and separate. If fresh rice is all you have, cook it, spread it out on a baking sheet to dry, and chill it in the fridge for about 30 minutes before frying.
Can I make this without the egg?
Yes. Leave the egg out and load up on extra veggies like bell peppers, bean sprouts, and green onions for an easy vegetarian version.
Do I need to thaw frozen vegetables first?
Thawing helps them cook evenly and keeps the hot pan from cooling down, which matters for that light, fried texture. A quick rinse under warm water works if you’re short on time.
Can I use a different type of rice?
Jasmine and other long-grain white rices work best, but cooked basmati, brown rice, or even quinoa will all do the job.
More Asian Takeout Favorites
Egg Fried Rice
Ingredients
- 2 tablespoons olive oil
- 4 large eggs whisked lightly
- 5 tablespoons butter divided
- 1 small onion diced
- 2 garlic cloves minced
- 1 cups frozen peas and carrots thawed
- 1 cup frozen corn thawed
- 4-5 cups day-old white rice fully cooked and chilled
- 3 tablespoons low sodium soy sauce more or less, to taste
- 1/2 teaspoon freshly cracked black pepper more or less, to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Heat a wok or large, deep skillet over medium-high heat and add 1 tablespoon olive oil. Whisk the eggs, add them to the pan, and cook, stirring often, until set. Transfer to a plate.
- Add another tablespoon of olive oil and 1 tablespoon butter to the pan. Add the onion and cook until translucent, about 2 minutes, stirring often to avoid burning.
- Stir in the garlic and cook for 30 seconds. Add 1 tablespoon butter and the vegetables, and cook until heated through.
- Add the remaining 3 tablespoons butter to the center of the pan, then add the cold rice. Toss with the vegetables, breaking up any clumps as you go.
- Press the rice down into the pan and let it sit 1 to 2 minutes, until you hear popping. Stir, then repeat a few times for crispy bits throughout.
- Stir the eggs back in and toss to combine. Remove from heat, then stir in the soy sauce and black pepper to taste.
- Garnish with sesame seeds and sliced green onions and serve immediately.
Notes
- Rice matters most. Day-old, chilled rice fries up light and separate. Fresh rice holds too much moisture and can turn mushy.
- No day-old rice? Cook fresh rice, spread it on a baking sheet to dry, and chill for 30 minutes before frying.
- Butter for flavor. Butter gives the best flavor, but olive or canola oil works if you prefer.
- Make it vegetarian. Skip the egg and add extra veggies like bell peppers, bean sprouts, or broccoli.
- Add a protein. Use the same method with cooked chicken, pork, ham, or bacon.
- Rice swaps. Cooked basmati, brown rice, or quinoa can stand in for white rice.
- Storage. Refrigerate airtight for 3 to 4 days or freeze up to 3 to 4 months. Reheat covered with a damp paper towel.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
SO delicious AND easy! My entire family loved this, and we have some very picky eaters. This is becoming our stand-by!
Nice! Thanks for stopping by Joy.
I don’t even like eggs but need to improve my protein intake and this was a very delicious little breakfast, light and nutritious. Definitely a keeper. Thank you so much
You are so welcome Beatriz! Thanks for stopping by.
This was excellent, easy to make, fried rice. I’ve tried several fried rice recipes in the past and they were always a disappointment. This recipe was fantastic. So easy and the instructions were simple to follow. I loved that there were no specialty ingriedents required. Everything you need is most likely already in your panty. I followed the recipe exactly as written and it tasted great but I can see where you can add pretty much any protein or veggie you want and it will work. This is a keeper.
Hi Lorrie, thank you so much for the awesome feedback. Glad it’s a keeper!
Another super easy fried rice would be to whisk your eggs. Combine with rice and veggies. Stir fry in wok. Toss in your seasoning choices in the last minute or two when the rice is light, fluffy and evenly mixed with veggies, stir fry to mix well. Grab your plate and enjoy!
OMG! I opened up this posting this morning and thought I would make and hold for stir fry tomorrow, but it smelled so good, I ate half for breakfast! What an outstanding recipe! To be able to add any kind of protein is a plus. I will be making this often! Thanks so much for posting your creation!
You are so welcome Wendy! Thanks for the awesome feedback.
I love your recipes and the simplicity of them.
If you ever created a cookbook , I’d be your first buyer!
That was such a nice comment Linda! Thank you so much for stopping by.
Hi Kistin,
Recalling your recipe from last year I found it again today. I’ll shop later this week but had rice, eggs, scallions, onions & frozen corn. Added garlic, salt, pepper & light soy sauce made this Egg Fried Rice better than ordering it. Your tip on cold rice worked. I froze the cooked rice for a bit and added it to the Egg Fried Rice. Thanks for a wonderful quick and easy recipe!
You are so welcome Joan! Thank you for taking time to leave your awesome feedback.
Kristin
Quick, easy, and yummy XP
Thank you Amelia!
Thanks! It was the best fried rice I’ve tasted for ages ?
Best thing ever I recommend this to literally anyone and it was super easy to make and all in all just tasted really good so thank you for this delicious recipe.???
You are so welcome Ethan! Thanks for sharing your feedback.
Nice way of presentation. Yummy recipe. Excellent photography.
Thank you Farida!
Easy to do but my rice was a bit mushy. Can you tell me which rice you use for your family? Thanks
I use eith botan rice, long grain rice or Jasmine rice. They have all worked great. I haven’t ever had fried rice come out mushy.
Hi, I thought your page was great!
Thank you!
I was looking for a recipe for some leftover rice, this sounds perfect! Looks like a great way to use up any veggies that might end up spoiling too.
Yes, this is a great “clean out the fridge” totally adaptable recipe!
I just made this to extend the little bit of food i have left until my next shopping trip. Im so happy with the way it turned out. Not only is it tasty and healthy, but i now have 3 mwals from my rice when i would have had 1.
That’s great! And that’s why I love this recipe so much!
Great
Hi Kristin,
The recipe is very well formulated. I make this very often. It is an easy lunch or dinner with dry chicken curry. YOU can add a twist to this by adding some curry powder/ Indian Garam masala. This is great!
Thanks Biji! and thanks for sharing your experience!
Super easy to make in my dorm! The only problem is that it’s so delicious I won’t be able to stop making it! 5/5
This easy stor fry was amazing!! I enjoyed making it and eating it. I had to cut the recipe in half because I’m only serving for two. I had about two scoops and my husband finished the rest. He was So full and satisfied.
Thank you Krystal! So happy that you and your husband loved this recipe!