Egg Fried Rice Recipe

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.

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