Egg Fried Rice
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Egg Fried Rice is my go-to when I need something quick and filling. It’s got tender rice, soft scrambled eggs, a splash of soy sauce, and scallions that add freshness, which all come together easily into a warm, savory dish with the right balance of comfort and flavor. There’s a step that makes the rice fluffier, and after one bite, you’ll see what I mean.
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Egg Fried Rice is one of my favorite dishes for weeknight dinners, summer potlucks, or even a quick side for a BBQ. I can make it ahead and just reheat when it’s time to eat, which makes life easier when I’m hosting. The leftovers keep well in the fridge, and I often freeze extra portions for later. It’s simple, crowd-pleasing, and always worth making a big batch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll find making Egg Fried Rice surprisingly easy and satisfying.
Cook the Rice
Cook the jasmine rice according to the package instructions. I usually use this rice cooker and warmer because it cooks the rice evenly and keeps it warm until you’re ready. But if you’re cooking it on the stovetop, a stainless saucepan with a lid and handle gets the job done just as well.
Once it’s done, let it cool completely, then fluff it gently with a fork so the individual grains of rice don’t clump later. I transfer mine into my glass mixing bowl to help it cool faster without sticking together.
Scramble the Eggs
Crack the eggs into a bowl and beat them. I like using this durable mixing bowl with a spout so I can beat the eggs easily and stream them into the pan with less mess. Then, I use a silicone whisk for beating the eggs quickly.
Heat vegetable oil in a wok or large skillet over high heat. This carbon steel wok is ideal here because it heats evenly and gives you space to stir-fry with no crowding. If you prefer to use a skillet, a large deep one works great for scrambling eggs without sticking.
Pour in the beaten eggs and stir them quickly with a spatula until they form soft curds. I like using my flexible silicone spatula for this as it doesn’t scratch the pan and handles the eggs lightly.
This should only take about 2 minutes. Don’t overcook as the eggs can turn rubbery and lose their light texture.
Combine Rice and Eggs
Add the cooled, freshly-cooked rice to the wok with the scrambled eggs. Break up any large clumps of rice grains and toss everything gently so the eggs stay fluffy.
Sizzle Green Onions and Sesame Oil
Push the rice and egg mixture to one side of the pan to make room for the aromatic. Drizzle sesame oil onto the empty side and drop the finely chopped green onions. I use a sharp chef’s knife to make quick work of the green onions.
Let them sizzle for a few seconds, then stir them together so the flavors meld with no overmixing.
Add Soy Sauce and Finish
Throw in the soy sauce and mix well, making sure it coats the rice evenly so every bite has that savory, umami flavor. This heat-resistant wooden spatula is great for tossing things without breaking up the rice too much.
Allow it to cook for another 2–3 minutes, stirring occasionally so the rice gets a slight crisp and golden color. A little bit of texture makes a big difference.
Serve
Spoon the Egg Fried Rice straight from the wok while it’s hot. I like using a large serving bowl here so the steam can escape and prevent the rice from getting too soft as it sits.
For a little extra flavor, serve it with additional soy sauce or a dash of chili crisp on the side, depending on your taste. Enjoy!
If you’re taking this to a gathering or need to prep ahead, I pack it in this glass baking dish with a lid so it’s secure without spilling. To keep it warm during transport, I slide the container into my insulated casserole carrier so it stays steady and ready to serve.
Equipment
Ingredients
- 1 cup jasmine rice
- 4 eggs
- 2 tablespoons vegetable oil
- ¼ cup green onions finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Video
Instructions
- Cook the rice according to the package directions. Let it cool, then fluff with a fork.1 cup jasmine rice
- Beat the eggs in a small bowl. Heat the vegetable oil in a wok over high heat. Add the eggs and stir quickly until they form soft curds, about 2 minutes. Don’t overcook.4 eggs, 2 tablespoons vegetable oil
- Add the rice and break up any clumps. Push the rice and eggs to one side of the wok. Add sesame oil to the empty side, then stir in the green onions. Mix everything together.¼ cup green onions, 1 tablespoon sesame oil
- Pour in the soy sauce and cook for another 2–3 minutes, stirring, until the rice is slightly crispy and golden.2 tablespoons soy sauce
Notes
- Switch Up the Base: You can use leftover rice made with jasmine or even brown rice for a different texture and flavor.
- Add Garlic Early: A little minced garlic sizzled in the oil before the eggs can bring out a deeper flavor in every bite.
- Use a Hot Wok: High heat helps everything cook quickly without steaming. Let your wok get nice and hot before adding anything.
- Beat the Eggs First: Whisk the eggs well before adding them to the pan so they cook evenly into soft curds.
- Don’t Overcook the Eggs: Take them off the heat while they’re still slightly soft. They’ll continue cooking once mixed with the hot rice.
- Mix in Veggies: Toss in peas, carrots, broccoli, or even diced bell pepper for color and extra nutrition.
- Add Green Onions Last: Adding green onions right at the end keeps them fresh-tasting and gives the dish a nice pop of color.
- Season Thoughtfully: A pinch of salt with a dash of black pepper or white pepper can balance the soy sauce without overpowering it. For a deeper savory note, you can also splash in a bit of vegetarian oyster sauce.
Nutrition
Recipe Notes and Expert Tips
I’ve picked up a few go-to tips along the way that help this recipe come out just right every time:
- Switch Up the Base: You can use leftover rice made with jasmine or even brown rice for a different texture and flavor.
- Add Garlic Early: A little minced garlic sizzled in the oil before the eggs can bring out a deeper flavor in every bite. I like using a garlic press so the garlic is evenly crushed and releases all its flavor without the sticky mess of chopping
- Use a Hot Wok: High heat helps everything cook quickly without steaming. Let your wok get nice and hot before adding anything.
- Beat the Eggs First: Whisk the eggs well before adding them to the pan so they cook evenly into soft curds.
- Don’t Overcook the Eggs: Take them off the heat while they’re still slightly soft. They’ll continue cooking once mixed with the hot rice.
- Mix in Veggies: Toss in peas, carrots, broccoli, or even diced bell pepper for color and extra nutrition.
- Add Green Onions Last: Adding green onions right at the end keeps them fresh-tasting and gives the dish a nice pop of color.
- Season Thoughtfully: A pinch of salt with a dash of black pepper or white pepper can balance the soy sauce without overpowering it. For a deeper savory note, you can also splash in a bit of vegetarian oyster sauce.
How to Store Leftovers
Let the rice cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. I always reach for this glass container with locking lids; it seals well and makes reheating easy. Reheat in a hot skillet or microwave until warmed through.
You can freeze Egg Fried Rice, but the texture may soften slightly once thawed and reheated, so it’s best eaten fresh or keep it in the fridge and finish it within a few days. If you do freeze it, make sure to pack it into a freezer-safe glass container with locking lids so it stays protected from freezer burn and holds up better when reheated.
What to Serve With Egg Fried Rice
Egg Fried Rice works great as a meal on its own, but it’s also perfect alongside dishes like stir-fried vegetables, tofu, or dumplings. If you’re planning a bigger meal, it’s a reliable base for anything with an Asian twist.
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