Egg Fried Rice – Classic, Quick & Packed with Flavor

🎉 Introduction

A beloved comfort dish around the world, Egg Fried Rice is the perfect balance of simplicity and satisfaction. Every grain of rice is infused with savory umami flavor, fluffy scrambled eggs, and crisp veggies for that irresistible wok-style texture.

It’s fast, versatile, and endlessly customizable — the kind of dish that turns leftovers into magic. Whether served as a side or a main, this recipe delivers authentic restaurant-style taste in under 20 minutes.

🧰 Equipment Needed

• Wok or large skillet
• Spatula
• Mixing bowl
• Knife and cutting board

🛒 Ingredients

• 3 cups cold cooked rice (preferably day-old jasmine or basmati)
• 2 large eggs
• 2 tablespoons oil (vegetable or sesame)
• 2 garlic cloves, minced
• ½ cup chopped onion
• ½ cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional, for depth)
• ½ teaspoon sesame oil (for aroma)
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)

👩‍🍳 Directions

Step 1: Prep the Rice

Use cold, leftover rice — it’s drier and gives that classic fried texture.
Break up clumps with a fork before cooking.

Step 2: Scramble the Eggs

Heat 1 tablespoon of oil in your wok over medium heat.
Beat eggs lightly, pour them in, and scramble until just set.
Remove from wok and set aside.

Step 3: Stir-Fry the Aromatics

Add another tablespoon of oil. Sauté minced garlic and onion until fragrant.
Add peas and carrots and stir-fry for 2–3 minutes until tender.

Step 4: Add Rice

Increase heat to medium-high. Add the rice and stir vigorously to combine with veggies.
Press the rice down and let it sit for 10–15 seconds before stirring — this gives it that slightly crisp “wok char.”

Step 5: Season & Finish

Add soy sauce, oyster sauce (if using), and sesame oil. Toss to coat evenly.
Return scrambled eggs to the wok and mix well.
Season with salt and pepper to taste.

Garnish with green onions and serve hot.

🍽️ Servings & Timing

• Servings: 3–4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm in a skillet with a splash of soy sauce or water.
• Freeze: Can be frozen for up to 1 month — thaw before reheating.

🥄 Variations

1. Chicken Fried Rice: Add diced cooked chicken or rotisserie chicken.
2. Shrimp Fried Rice: Stir-fry shrimp before adding rice for a seafood twist.
3. Spicy Fried Rice: Add chili paste or sriracha for heat.
4. Vegetarian Style: Skip eggs and load up on veggies like bell pepper, zucchini, or corn.
5. Kimchi Fried Rice: Stir in chopped kimchi for a Korean-inspired kick.
6. Garlic Butter Fried Rice: Add a tablespoon of butter for rich, aromatic flavor.
7. Pineapple Fried Rice: Mix in fresh pineapple chunks and cashews for a Thai touch.
8. Beef Fried Rice: Use sliced steak or ground beef for a hearty version.
9. Tofu Fried Rice: Swap eggs for crumbled tofu for a vegan version.
10. Egg-Heavy Version: Double the eggs for a fluffy, protein-packed bowl.

❓ 10 FAQs

1. Why use day-old rice?
   It’s drier, preventing clumping and ensuring that perfect fried texture.
2. Can I use fresh rice?
   Yes — just spread it on a tray and chill for 30 minutes first.
3. Can I make it without soy sauce?
   Use tamari or coconut aminos for a gluten-free alternative.
4. How do I make it more flavorful?
   Add oyster sauce, hoisin, or a dash of rice vinegar.
5. Can I add protein?
   Definitely — chicken, shrimp, beef, or tofu all work great.
6. How do I get restaurant-style “wok hei”?
   Cook on high heat and avoid crowding the pan.
7. Can I use olive oil?
   It’s possible, but sesame or vegetable oil provides better flavor.
8. Can I make it vegan?
   Skip the eggs and use soy or mushroom sauce for umami.
9. Can I add more vegetables?
   Yes — broccoli, bell peppers, and bean sprouts are great additions.
10. Can I serve it cold?
    It’s best served hot, but can be eaten cold for a quick lunchbox meal.

🏁 Conclusion

This Egg Fried Rice is quick, comforting, and endlessly versatile — a perfect balance of flavor, texture, and nostalgia. Whether made as a side dish or a satisfying main, it captures the essence of classic Asian home cooking in under 20 minutes.

Once you master this base recipe, you’ll never look at leftover rice the same way again — it’s your ticket to endless delicious possibilities.

Egg Fried Rice – Classic, Quick & Packed with Flavor

A beloved comfort dish around the world, Egg Fried Rice is the perfect balance of simplicity and satisfaction. Every grain of rice is infused with savory umami flavor, fluffy scrambled eggs, and crisp veggies for that irresistible wok-style texture. It’s fast, versatile, and endlessly customizable — the kind of dish that turns leftovers into magic. Whether served as a side or a main, this recipe delivers authentic restaurant-style taste in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 15 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

• 3 cups cold cooked rice preferably day-old jasmine or basmati
• 2 large eggs
• 2 tablespoons oil vegetable or sesame
• 2 garlic cloves minced
• ½ cup chopped onion
• ½ cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce optional, for depth
• ½ teaspoon sesame oil for aroma
• Salt and pepper to taste
• 2 green onions sliced (for garnish)

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Equipment

• Wok or large skillet
• Spatula
• Mixing bowl
• Knife and cutting board

Method

 

Step 1: Prep the Rice

1. Use cold, leftover rice — it’s drier and gives that classic fried texture.
2. Break up clumps with a fork before cooking.

Step 2: Scramble the Eggs

1. Heat 1 tablespoon of oil in your wok over medium heat.
2. Beat eggs lightly, pour them in, and scramble until just set.
3. Remove from wok and set aside.

Step 3: Stir-Fry the Aromatics

1. Add another tablespoon of oil. Sauté minced garlic and onion until fragrant.
2. Add peas and carrots and stir-fry for 2–3 minutes until tender.

Step 4: Add Rice

1. Increase heat to medium-high. Add the rice and stir vigorously to combine with veggies.
2. Press the rice down and let it sit for 10–15 seconds before stirring — this gives it that slightly crisp “wok char.”

Step 5: Season & Finish

1. Add soy sauce, oyster sauce (if using), and sesame oil. Toss to coat evenly.
2. Return scrambled eggs to the wok and mix well.
3. Season with salt and pepper to taste.
4. Garnish with green onions and serve hot.

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.

Reheat: Warm in a skillet with a splash of soy sauce or water.

Freeze: Can be frozen for up to 1 month — thaw before reheating.

🥄 Variations

Chicken Fried Rice: Add diced cooked chicken or rotisserie chicken.

Shrimp Fried Rice: Stir-fry shrimp before adding rice for a seafood twist.

Spicy Fried Rice: Add chili paste or sriracha for heat.

Vegetarian Style: Skip eggs and load up on veggies like bell pepper, zucchini, or corn.

Kimchi Fried Rice: Stir in chopped kimchi for a Korean-inspired kick.

Garlic Butter Fried Rice: Add a tablespoon of butter for rich, aromatic flavor.

Pineapple Fried Rice: Mix in fresh pineapple chunks and cashews for a Thai touch.

Beef Fried Rice: Use sliced steak or ground beef for a hearty version.

Tofu Fried Rice: Swap eggs for crumbled tofu for a vegan version.

Egg-Heavy Version: Double the eggs for a fluffy, protein-packed bowl.

❓ 10 FAQs

Why use day-old rice?
It’s drier, preventing clumping and ensuring that perfect fried texture.

Can I use fresh rice?
Yes — just spread it on a tray and chill for 30 minutes first.

Can I make it without soy sauce?
Use tamari or coconut aminos for a gluten-free alternative.

How do I make it more flavorful?
Add oyster sauce, hoisin, or a dash of rice vinegar.

Can I add protein?
Definitely — chicken, shrimp, beef, or tofu all work great.

How do I get restaurant-style “wok hei”?
Cook on high heat and avoid crowding the pan.

Can I use olive oil?
It’s possible, but sesame or vegetable oil provides better flavor.

Can I make it vegan?
Skip the eggs and use soy or mushroom sauce for umami.

Can I add more vegetables?
Yes — broccoli, bell peppers, and bean sprouts are great additions.

Can I serve it cold?
It’s best served hot, but can be eaten cold for a quick lunchbox meal.

🏁 Conclusion

This Egg Fried Rice is quick, comforting, and endlessly versatile — a perfect balance of flavor, texture, and nostalgia. Whether made as a side dish or a satisfying main, it captures the essence of classic Asian home cooking in under 20 minutes.

Once you master this base recipe, you’ll never look at leftover rice the same way again — it’s your ticket to endless delicious possibilities.