Egg fried rice Recipe

There’s something deeply satisfying about a bowl of homemade Egg fried rice: it’s quick, comforting, and loaded with savory flavor. Whether you’re making use of last night’s rice or simply need an easy meal in minutes, this dish brings together tender eggs, fluffy grains, a pop of green onion, and the perfect hit of soy and sesame. The best part? It tastes like your takeout dreams come true but is so easy you’ll want to make it every week!

Ingredients You’ll Need

Great Egg fried rice is all about balance—using simple, staple ingredients that each bring something special. Here’s what you’ll need and why every one deserves a spot in your wok.

• Cold, day-old jasmine rice: Cold rice gives you separate, chewy grains and that irresistible classic texture—never mushy!
• Green onion: This adds freshness and a gentle bite, brightening up each mouthful.
• Regular soy sauce (not dark!): Lends salty, savory depth and that iconic golden-brown color.
• Sesame oil: Gives your rice a nutty, aromatic finish no Egg fried rice should be without.
• Large eggs: Silky, fluffy eggs are the heart of this dish—generous and soft.
• Vegetable oil (or neutral oil): Makes everything sizzling hot and perfectly cooked without overshadowing the flavors.

How to Make Egg fried rice

Step 1: Prepare Your Pan

Start by heating one tablespoon of vegetable oil in a large wok or pan over medium-high heat. If you’re using a wok, let the oil just begin to smoke for that signature restaurant aroma—if you’re cooking in a regular pan, skip the smoking and just get the oil nice and hot.

Step 2: Scramble the Eggs

Pour your beaten eggs right into the hot oil. Stir them quickly so they form soft curds—cook until they’re mostly set but still a bit moist. This keeps your eggs luxuriously tender and ensures they blend beautifully into the rice later.

Step 3: Add the Rice

Scoop in your cold, cooked jasmine rice. Use your spatula or spoon to gently break up any clumps—don’t rush this step! Giving the grains a bit of time in the pan helps get that magical fried rice texture: each grain shining and separate.

Step 4: Sauté the Green Onions

Push everything to one side of the pan and drizzle the last tablespoon of oil onto the empty space. Toss in your finely chopped green onion and let them sizzle for just a few seconds. Mixing them in at this stage keeps their flavor punchy and green.

Step 5: Season and Toss

Drizzle your soy sauce and sesame oil around the edges of the pan—not right on the rice. This allows the sauces to heat up and infuse every grain as you toss everything together. Stir until your Egg fried rice is gorgeously golden and evenly coated.

Step 6: Time to Serve

Take the pan off the heat and get ready to enjoy your creation. Egg fried rice is always best when it’s fresh and piping hot—the eggs silky, the grains fluffy, and the aroma impossible to resist!

How to Serve Egg fried rice

Garnishes

For a finishing touch, sprinkle with fresh chopped green onions or a dash of toasted sesame seeds. A quick crack of black pepper brings a gentle heat that lifts all the flavors.

Side Dishes

Egg fried rice is delicious solo, but it also shines alongside simple steamed greens, crispy spring rolls, or a quick stir-fry of vegetables. It’s an easy way to round out dinner in under thirty minutes!

Creative Ways to Present

Try serving your Egg fried rice in a hollowed-out pineapple for dramatic flair, or use small ramekins to pack and unmold it into perfect little rice domes. Add a fried egg on top for extra indulgence—dinner just became Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Egg fried rice as quickly as possible before transferring it to an airtight container. It’ll keep in the fridge for up to three days, making it a dream for quick lunches or easy meals later in the week.

Freezing

If you’d like to make a big batch, Egg fried rice freezes well! Portion it out into resealable freezer bags, press out extra air, and freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, pop Egg fried rice in a hot skillet with a splash of water or extra oil, gently stirring until heated through. This method keeps everything tender and prevents drying out—way better than the microwave, but both work in a pinch!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Freshly cooked rice is usually too soft and sticky for classic Egg fried rice. If you must use fresh rice, spread it out on a tray to cool and dry for at least thirty minutes before frying—this will help it separate beautifully in the pan.

What’s the best type of rice to use?

Jasmine rice is ideal thanks to its subtle fragrance and slightly chewy texture, but you can also use long-grain rice. Avoid short-grain varieties, as they tend to clump and make the final dish a little too heavy.

Can I add protein or veggies?

Absolutely! Toss in cooked shrimp, chicken, peas, diced carrots, or edamame along with the green onions. Egg fried rice is endlessly versatile—just avoid overloading the pan so the grains stay light and fluffy.

Why is my fried rice mushy?

This usually happens if the rice is too wet. Always use thoroughly cooled, day-old rice for best results, and don’t skip breaking the clumps apart in the pan.

Can I make this recipe gluten-free?

Yes—just swap regular soy sauce for a certified gluten-free tamari or coconut aminos. The dish will taste just as delicious with no gluten in sight!

Final Thoughts

If you’re looking for a go-to staple that brings comfort, flavor, and pure joy in every bite, Egg fried rice is your answer. Dive in, make it your own, and don’t be surprised if this simple dish becomes a regular in your home kitchen!

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