8 Weeks of Easy Family Dinners E-Cookbook!
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Learn how to make Fried Rice the easy way with this simple Egg Fried Rice Recipe. Made with just a few ingredients and packed with flavor, this better than takeout dinner is ready in just 20 minutes!
This recipe can be a complete meal in itself because it’s got protein, veggies and carbs all built in! However, we do like to serve egg fried rice with Asian inspired dinners like Crockpot Orange Chicken or Honey Lemon Chicken and Green Beans Stir Fry.
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.
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!
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.
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.
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.
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!
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.
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.