Easy Egg Fried Rice Recipe

I absolutely love sharing this Easy Egg Fried Rice Recipe because it’s one of those quick, comforting dishes that never fails to satisfy. Whether you’re looking for a speedy weeknight dinner or a tasty way to use up leftover rice, this recipe comes through every time with simple ingredients and big flavor.

When I first tried making egg fried rice at home, I used to struggle with soggy rice or bland seasoning. But this easy egg fried rice recipe is a game changer—you’ll find it strikes the perfect balance of fluffy rice, savory eggs, and a hint of umami. It’s so versatile; you can whip it up as a standalone meal or pair it with your favorite Asian-inspired dishes.

this Recipe

Ingredients You’ll Need

Each ingredient in this easy egg fried rice recipe plays its part in creating that classic balance of texture and flavor—from fluffy rice to savory sauces. Here’s what I always keep on hand to make this dish shine every time.

• Day-old white rice (long grain preferred): Using rice that’s been cooked and chilled overnight helps keep the grains separate so you get that perfect fluffy texture.
• Large eggs: Fresh eggs scramble beautifully and add protein plus richness to the rice.
• Yellow onion: Small diced, it adds natural sweetness and a little crunch.
• Frozen peas and carrots: Optional but they add color, sweetness, and nutrition without extra prep.
• Shaoxing rice wine: Also optional, but it brings an authentic depth with a subtle tang.
• Light sodium soy sauce: The main salty seasoning that complements the eggs and rice.
• Oyster sauce: This adds a rich, umami flavor boost—totally worth it!
• Toasted sesame oil: I love how a little drizzle at the end gives the dish a fragrant, nutty finish.
• Green onion (green parts only): For garnish, they add a fresh, mild zesty flavor and vibrant color.
• Toasted sesame seeds: Optional garnish that gives a nice little crunch and nuttiness.
• Oil for cooking: I usually go for neutral oils like vegetable or canola to get a good stir-fry without overpowering flavors.

Variations

One of the things I love most about this easy egg fried rice recipe is how adaptable it is. You can switch up the veggies or sauces to fit whatever you have in your fridge, making it uniquely yours every time.

• Add Protein: I often toss in diced cooked chicken, shrimp, or tofu to make it more of a full meal, and my family absolutely loves it this way.
• Vegetarian Option: Skip the oyster sauce and swap in mushroom soy sauce or tamari for a meat-free but super flavorful version.
• Heat It Up: When I want a little kick, I add a dash of chili garlic sauce or red pepper flakes.
• Veggie Variations: Feel free to use bell peppers, corn, or chopped spinach for different textures and colors.

How to Make Easy Egg Fried Rice Recipe

Step 1: Prep and Separate Your Rice

Start by breaking apart your day-old rice so the grains aren’t clumped together. I like rubbing it gently between my hands or tossing it in a zip-top bag and gently pressing to separate. This step is key to avoid mushy fried rice and ensure every grain gets coated with flavor.

Step 2: Scramble the Eggs

Heat a large pan or wok over medium-high heat and add a little oil. Pour in your beaten eggs and cook gently, stirring until just set but still soft. Remove them from the pan and set aside—this keeps them tender and lets you control their final texture better.

Step 3: Sauté Onions and Veggies

Next, add a bit more oil to the pan and toss in the diced onions, peas, and carrots (if using). Sauté until fragrant and the onions turn translucent—about 2-3 minutes. This adds lovely aroma and sweetness that really builds the flavor base.

Step 4: Combine Rice, Eggs, and Sauces

Now add your separated rice and scramble eggs back into the pan. Stir constantly for a few minutes to warm everything through and start that signature stir-fry aroma. Pour in Shaoxing rice wine, soy sauce, oyster sauce, and drizzle toasted sesame oil if using, then toss to combine evenly.

Step 5: Garnish and Serve

Finally, sprinkle sliced green onions and toasted sesame seeds on top for that fresh crunch and nutty finish. Serve your easy egg fried rice hot right from the pan—and watch it disappear fast!

How to Serve Easy Egg Fried Rice Recipe

Garnishes

I always top my fried rice with sliced green onions and toasted sesame seeds because they add a fresh pop of flavor and texture. Sometimes, a sprinkle of crispy fried shallots or a few drops of Sriracha make it extra special when I want some heat.

Side Dishes

This easy egg fried rice pairs wonderfully with dishes like crispy spring rolls, steamed dumplings, or even stir-fried vegetables. It’s also great alongside sweet and sour chicken or any Asian-inspired protein for a complete meal.

Creative Ways to Present

For family dinners or casual gatherings, I love molding the fried rice into small bowls or ramekins, then flipping them onto plates to create neat, restaurant-style rice domes. It always impresses guests and makes the dish feel a little fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover egg fried rice in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water and stir well to keep the rice from drying out. Leftovers often taste even better the next day after the flavors have had time to meld.

Freezing

While I usually recommend eating fried rice fresh, freezing is an option if you want to save it longer. Freeze in portioned containers and thaw overnight in the fridge before reheating. The texture may soften a bit, but it still makes a convenient quick meal.

Reheating

To get your leftover fried rice tasting fresh, I reheat it in a hot pan or wok with a little oil over medium heat. Stir frequently and add a splash of water or soy sauce as needed to revive moisture and flavor.

FAQs

Final Thoughts

This easy egg fried rice recipe has become one of my go-to dishes when I want something tasty, quick, and comforting that still feels homemade. I’ve shared it with friends and family countless times, and everyone always asks for it again. I encourage you to give this a try—it’s simple enough for beginners but delicious enough to impress. Once you get the hang of it, you’ll see why it’s such a kitchen staple for so many of us!

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