Easy Egg Fried Rice Recipe

If you’ve ever craved takeout but wanted something homemade and comforting, Easy Egg Fried Rice is your answer! This satisfying, quick-fix recipe is brimming with savory goodness, springy egg, and pops of vegetable color — all in less than 20 minutes. Whether it’s a weeknight dinner or a way to reinvent leftovers, this Easy Egg Fried Rice will become your new go-to savory rice dish.

this Recipe

Ingredients You’ll Need

You truly don’t need a long grocery list for Easy Egg Fried Rice. These staple ingredients come together to create that signature savory, colorful, and oh-so-satisfying dish — each one plays a part in flavor, texture, and even that classic fried rice aroma!

• Day-old white rice: Cold, leftover rice is the secret to non-mushy fried rice with perfectly separated grains.
• Large eggs: The star protein! Fluffy scrambled eggs add richness and beautiful golden color.
• Yellow onion: Just a bit, diced small, brings aromatic depth and a subtle sweet bite.
• Frozen peas and carrots (optional): For pops of texture, color, and a hint of sweetness — thaw before using.
• Shaoxing rice wine (optional): A splash creates restaurant-style complexity, but skip if you don’t have it on hand.
• Light sodium soy sauce: The essential salty-umami backbone of classic fried rice.
• Oyster sauce: Adds a dose of savory and a little shine — don’t skip if you crave takeout flavor!
• Toasted sesame oil (optional): Just a dribble at the end infuses that irresistible nutty aroma.
• Green onion (optional, for garnish): Sliced on top for a fresh, bright finish.
• Toasted sesame seeds (optional, for garnish): Sprinkle for texture and just a hint of crunch.
• Oil, as needed: For keeping everything sizzling without sticking — use a neutral oil or whatever you like best.

Variations

One of my favorite things about Easy Egg Fried Rice? It’s endlessly customizable. Tweak the recipe to suit your mood, whatever’s in your fridge, or any dietary needs. Consider these simple swaps and fun add-ins to make the recipe uniquely yours!

• Protein Boost: Toss in diced ham, cooked chicken, shrimp, or even tofu for a heartier meal.
• Veggie Overload: Add bell peppers, corn, mushrooms, spinach, or any quick-cooking vegetable you love.
• No Oyster Sauce: Swap for a splash of extra soy sauce or a sprinkle of mushroom seasoning if you want to go vegetarian.
• Make it Spicy: Add a pinch of white pepper, a drizzle of sriracha, or stir in chili crisp for a gentle kick.
• Low-Carb Version: Substitute riced cauliflower for the rice – a clever way to sneak in more veggies!

How to Make Easy Egg Fried Rice

Step 1: Prep and Separate the Rice

Start by breaking up your cold, day-old rice. I like to rub it gently between my hands so every grain separates — no clumps! For even less mess, you can pop the rice into a big zip-top bag, seal it, and massage it through the plastic. This gets that signature fluffy, tender texture in Easy Egg Fried Rice, instead of a sticky clump.

Step 2: Scramble the Eggs

Heat about 2 tablespoons of oil in a wok or large, nonstick pan over medium-high. Pour in the beaten eggs when the oil is shimmering — they should instantly sizzle and start to bubble. Let the eggs sit for a few seconds, then gently scramble into soft curds. Remove and set the eggs aside; they’ll go back in later for that beautiful marbled look.

Step 3: Stir-Fry Veggies

Add a little more oil to the pan. Toss in your diced onions, peas, and carrots, and stir-fry rapidly — about 15 to 30 seconds — until the onion is fragrant and translucent, and your veggies look bright and happy. Don’t overcook; we want color and a bit of crunch!

Step 4: Combine with Rice and Eggs

Toss your separated rice and scrambled eggs back into the hot pan. Drizzle a splash of oil around the sides to help everything move and fry. Stir-fry for a minute or so, letting the rice soak up all those delicious flavors from the pan.

Step 5: Add Sauces & Final Stir-Fry

Drizzle the Shaoxing wine (if using) around the pan, letting it bubble and cook off until you can no longer smell the alcohol. Then, add your soy sauce and oyster sauce. Stir everything together thoroughly — the rice should turn an even golden color and smell absolutely irresistible. Finish by tossing in the sesame oil and sliced green onions. Give it all one last good stir.

Step 6: Garnish & Serve

Take your Easy Egg Fried Rice off the heat while it’s still piping hot. Sprinkle over extra green onion and toasted sesame seeds if you like a fancy finish. Serve right away and enjoy every savory spoonful!

How to Serve Easy Egg Fried Rice

Garnishes

A final sprinkle of sliced green onions and toasted sesame seeds makes your Easy Egg Fried Rice pop both in color and flavor. If you want to get a little fancy, try adding some thinly sliced fresh chilies, a dash of white pepper, or even a few crunchy fried shallots on top for an extra-special finish.

Side Dishes

This dish is lovely all on its own, but it also plays well with others! Pair it with quick stir-fried veggies, crisp spring rolls, grilled chicken, or even a bowl of hot and sour soup. Easy Egg Fried Rice is the ultimate sidekick to any Asian-inspired meal spread.

Creative Ways to Present

Scoop your Easy Egg Fried Rice into fun bowls, press it into a ramekin for a cute dome shape, or pile it into lettuce wraps for a hands-on twist. For a party platter, scatter with extra green onions and sesame seeds, or ring with sliced cucumbers for a refreshing border.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Egg Fried Rice stores like a dream! Place cooled rice in an airtight container and refrigerate for up to 3 days. This makes a perfect lunchbox filler or a speedy snack whenever you’re hungry.

Freezing

You can absolutely freeze Easy Egg Fried Rice for up to one month. Scoop portions into zip-top freezer bags, squeeze out the extra air, and lay flat for easy stacking. Thaw in the fridge overnight or reheat directly from frozen.

Reheating

To reheat, sprinkle the rice with a spoonful of water and microwave covered until hot, or quickly re-stir-fry it in a pan with a touch of oil. This keeps the rice moist, fluffy, and as delicious as when you first made it.

FAQs

Final Thoughts

I hope you’ll give this Easy Egg Fried Rice a try very soon — nothing beats the homemade aroma and unbeatable flavor! It’s pure weeknight comfort but special enough for sharing. Grab your wok, a few simple ingredients, and make some kitchen magic tonight!

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