Egg Fried Rice is a timeless comfort dish that’s quick, flavorful, and endlessly customizable. It’s a staple in Asian cuisine, often served as a side or main course, and made with day-old rice, scrambled eggs, and a medley of vegetables and seasonings. The magic lies in the high-heat stir-frying, which gives the rice a smoky aroma and slightly crisp texture. Whether you’re using leftovers or starting fresh, this dish transforms simple ingredients into a satisfying meal that’s ready in minutes. Perfect for busy weeknights, lazy weekends, or when you need a fast fix that doesn’t skimp on flavor.
Ingredients (Serves 4):
- 4 cups cooked jasmine or long-grain rice (preferably day-old and chilled)
- 4 large eggs
- 3 tablespoons vegetable oil (divided)
- 1 cup chopped onion
- 2 cups mixed vegetables (carrots, peas, corn, bell peppers)
- ½ cup chopped scallions (green onions), divided
- 2½ tablespoons soy sauce
- ½ teaspoon five-spice powder (optional)
- Dash of white pepper or black pepper
- 2 teaspoons toasted sesame oil
- Pinch of salt
Instructions:
1. Prep the Ingredients
- If using freshly cooked rice, spread it out on a tray and refrigerate for 30–60 minutes to dry out.
- Crack the eggs into a bowl and beat until smooth.
- Chop all vegetables and scallions. Set aside.
2. Scramble the Eggs
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until just set, about 1 minute.
- Transfer to a plate and set aside.
3. Sauté the Vegetables
- Add another tablespoon of oil to the pan.
- Toss in the chopped onion and cook for 1–2 minutes until translucent.
- Add mixed vegetables and half of the scallions. Stir-fry for 2–3 minutes until slightly tender.
- Season with a pinch of salt.
4. Add the Rice
- Increase heat to high.
- Add the chilled rice to the pan, breaking up any clumps with a spatula.
- Stir-fry for several minutes until the rice is heated through and slightly toasted.
5. Season the Rice
- Drizzle soy sauce around the edges of the pan to let it sizzle and infuse flavor.
- Sprinkle in five-spice powder (if using), pepper, and sesame oil.
- Stir well to coat the rice evenly.
6. Add the Eggs Back
- Return scrambled eggs to the pan.
- Toss everything together until eggs are evenly distributed.
- Cook for another minute to meld flavors.
7. Finish and Serve
- Turn off the heat and stir in remaining scallions.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra scallions or sesame seeds.
🍽️ Serving Suggestions:
- Pair with sweet and sour chicken, crispy tofu, or stir-fried greens.
- Serve with chili oil or sriracha for a spicy kick.
- Enjoy as a standalone meal or alongside soup and spring rolls.
💡 Tips & Variations:
- Use day-old rice: It’s drier and fries better without turning mushy.
- Protein boost: Add diced chicken, shrimp, or tofu for a heartier dish.
- Flavor twist: Try oyster sauce, hoisin, or teriyaki for different profiles.
- Vegan version: Skip the eggs and add mushrooms or tempeh.
- Make ahead: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave.
This dish is a celebration of simplicity and flavor—perfect for someone like you who knows how to turn everyday ingredients into something indulgent and crowd-pleasing. Want to follow it up with a tropical dessert or a sugar-free treat? I’ve got plenty of ideas to keep the inspiration flowing.