Egg Fried Rice is a simple yet satisfying dish that transforms leftover rice into a flavorful meal in just minutes. This beloved Asian-inspired recipe combines fluffy scrambled eggs with seasoned rice, creating a complete dish that works perfectly as a quick lunch, dinner side, or even breakfast. The beauty of egg fried rice lies in its versatility and speed – you can have a hot, delicious meal ready in under 15 minutes using ingredients you likely already have in your kitchen. The key to restaurant-quality results is using day-old rice that’s been refrigerated, as this prevents the grains from becoming mushy and helps achieve that perfect separate, slightly chewy texture. This easy recipe serves 4 people as a main dish or 6 people as a side dish.
Simple Ingredients for Big Flavor
Main components:
- 4 cups cooked rice, preferably day-old and refrigerated
- 4 large eggs, beaten
- 3 green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas (optional)
- 2 medium carrots, diced small (optional)
Preparing Your Ingredients
Start by breaking up any clumps in your cold rice using your hands or a fork. Day-old rice works best because it’s drier and the grains separate more easily during cooking. If you only have fresh rice, spread it on a baking sheet and let it cool completely, then refrigerate for at least 30 minutes.
Beat the eggs in a small bowl with a pinch of salt and set aside. Chop your green onions, keeping the white and green parts separate since they’ll be added at different times. Mince the garlic and ginger, and have all your other ingredients measured and ready to go, as this dish cooks very quickly.
Creating the Scrambled Egg Base
Heat 1 tablespoon of vegetable oil in a large wok or wide skillet over medium-high heat. The pan should be hot enough that a drop of beaten egg sizzles immediately when it hits the surface.
Pour in the beaten eggs and let them sit undisturbed for about 30 seconds until they start to set on the bottom. Then gently scramble them, pushing the cooked portions toward the center and letting the uncooked egg flow underneath. Cook until the eggs are just set but still slightly creamy, about 1-2 minutes total. Remove the scrambled eggs from the pan and set them aside on a plate.
Building the Rice Foundation
Add the remaining 2 tablespoons of oil to the same pan and increase the heat to high. Add the white parts of the green onions, minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let the garlic burn.
If using carrots and peas, add them now and stir-fry for 1-2 minutes until the carrots start to soften. The vegetables should still have a slight crunch to provide texture contrast to the soft rice and eggs.
Combining Everything Together
Add the cold rice to the pan, breaking up any remaining clumps with your spatula. Stir-fry the rice constantly, tossing it with the aromatics and vegetables. The goal is to heat the rice through and coat every grain with the flavored oil, which takes about 3-4 minutes.
Create a well in the center of the rice and pour in the soy sauce. Let it sizzle for a few seconds, then toss everything together to distribute the soy sauce evenly. The rice should take on a light golden-brown color from the soy sauce.
Final Assembly and Seasoning
Return the scrambled eggs to the pan, breaking them into smaller pieces as you fold them into the rice. Add the sesame oil, salt, and pepper, tasting as you go to adjust the seasoning. The dish should be savory with a hint of smokiness from the high heat cooking.
Remove the pan from heat and sprinkle the green parts of the chopped green onions over the rice. Give everything one final gentle toss to distribute the fresh onions throughout.
Serving Your Fried Rice
This recipe serves 4 people as a main dish or 6 people as a side dish. Serve the egg fried rice immediately while it’s hot and the grains are still separate and fluffy. It pairs wonderfully with grilled meats, stir-fried vegetables, or can stand alone as a satisfying vegetarian meal.
For extra flavor, you can garnish with additional sliced green onions, a drizzle of chili oil, or a sprinkle of toasted sesame seeds.
Tips for Restaurant-Quality Results
The secret to perfect egg fried rice is high heat and quick cooking. Don’t overcrowd the pan, and keep everything moving to prevent sticking or burning. If you’re doubling the recipe, cook it in two batches rather than trying to fit everything in one pan.
Cold, day-old rice is essential for the best texture. Fresh rice contains too much moisture and will become gummy when stir-fried. The rice grains should remain separate and have a slightly chewy texture when done properly.
This versatile dish also works great with leftover proteins like diced chicken, shrimp, or ham mixed in during the final assembly step.
