Egg Fried Rice – 10-Minute Easy Chinese Classic

Egg Fried Rice is one of the quickest and most satisfying meals you can make at home. With just a handful of simple ingredients and leftover rice, you can create a fluffy, flavorful dish in under 10 minutes. Whether you serve it as a main dish or a side, Egg Fried Rice delivers comforting texture and savory depth without complicated steps.

Because Egg Fried Rice uses day-old rice, it cooks quickly and develops that signature slightly chewy bite. The eggs add richness, while soy sauce and sesame oil bring bold aroma and color. If you have leftover rice sitting in your fridge, you already have the foundation for something delicious.

Growing up, this dish often appeared on the table when time ran short. Whenever we needed dinner fast, eggs and rice came together in a hot pan, and within minutes the kitchen smelled incredible. I remember standing nearby, watching the steam rise as the soy sauce hit the pan. We would scoop it into bowls and eat it straight away, sometimes pairing it with leftover roast meat or simple vegetables. Even now, Egg Fried Rice feels comforting and familiar every time I make it.

A quick and easy 10-minute Chinese egg fried rice made with simple pantry ingredients and day-old rice.

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Course: Main Course

Cuisine: Chinese

Calories: 501

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 cups cooked jasmine rice (cold, day-old)
• 4 large eggs, beaten
• 2.5 tablespoons regular soy sauce
• 0.5 tablespoon toasted sesame oil
• 1 green onion, finely chopped
• 2 tablespoons neutral oil

Equipment

• Wok or Large Skillet
• Spatula
• Mixing Bowl

Method

 

1. Heat 1 tablespoon of neutral oil in a wok or large pan over medium-high heat.
2. Pour in beaten eggs and stir-fry until soft curds form but remain slightly moist.
3. Add cold rice and break apart clumps. Stir-fry for 2-3 minutes.
4. Push rice aside, add remaining oil and green onions, then mix together.
5. Pour soy sauce along the edge of the pan and drizzle sesame oil. Toss until evenly coated and heated through. Serve hot.

Nutrition

Calories: 501kcalCarbohydrates: 47gProtein: 18gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 327mgSodium: 1384mgPotassium: 241mgFiber: 1gSugar: 1gVitamin A: 535IUVitamin C: 1mgCalcium: 74mgIron: 2mg

Notes

Use cold, day-old rice for best texture. Pour soy sauce along the edge of the pan for enhanced flavor.

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Why Egg Fried Rice Works So Well

Simple Ingredients, Big Flavor

Egg Fried Rice proves that you do not need a long ingredient list to create a satisfying meal. In fact, you only need:

• Day-old jasmine rice
• Eggs
• Soy sauce
• Sesame oil
• Green onions
• Neutral oil

Because the ingredient list stays minimal, each component plays an important role. The rice provides structure. The eggs create softness. Meanwhile, soy sauce adds umami depth. Sesame oil brings a nutty aroma that finishes the dish beautifully.

Although the recipe stays simple, technique makes all the difference. When you cook over high heat and toss quickly, the rice toasts lightly. As a result, you get that subtle smoky flavor that makes Egg Fried Rice taste like takeout.

Budget-Friendly and Versatile

Another reason Egg Fried Rice remains popular is affordability. Eggs and rice cost very little, yet together they create a filling meal. Additionally, you can stretch the dish further by adding vegetables or leftover proteins.

For example, you can stir in peas, carrots, shrimp, chicken, or tofu. Even so, the classic version stands strong on its own. Because it cooks so quickly, it works perfectly for busy weeknights or last-minute meals.

Ingredients for the Best Egg Fried Rice

Essential Components

To make authentic Egg Fried Rice, gather the following:

• 2 cups cold, day-old cooked jasmine rice
• 4 large eggs, beaten
• 2.5 tablespoons regular soy sauce
• ½ tablespoon toasted sesame oil
• 1 green onion, finely chopped
• 2 tablespoons neutral oil

Cold rice is critical. If you use freshly steamed hot rice, it will turn mushy. Therefore, always use rice that has rested in the fridge overnight.

If you must use fresh rice, spread it thinly on a baking sheet and freeze it uncovered for 45-60 minutes. This removes excess moisture and firms up the grains.

Smart Substitutions

You can easily adjust Egg Fried Rice to meet dietary needs:

• Use tamari or gluten-free soy sauce for gluten-free versions
• Substitute coconut aminos for a lighter flavor
• Skip sesame oil if allergic
• Add oyster sauce for extra depth

However, avoid dark soy sauce. It can overpower the dish and make it too salty.

How to Make Egg Fried Rice Step-by-Step

Step 1: Scramble the Eggs

Heat 1 tablespoon of neutral oil in a wok or large pan over medium-high heat. If you use a wok, allow the oil to lightly smoke.

Then pour in the beaten eggs. Stir quickly until the eggs form soft curds but remain slightly moist. Remove them or push them to the side.

Step 2: Add the Rice

Add the cold rice directly into the pan. Break apart any clumps using your spatula. Because the rice is cold and dry, it separates easily and toasts properly.

Stir-fry for 2-3 minutes, allowing the grains to heat through.

Step 3: Incorporate Green Onions

Push everything to one side of the pan. Add the remaining oil to the empty space and toss in the chopped green onions. Stir briefly, then mix everything together.

Step 4: Season Properly

Pour soy sauce along the edges of the hot pan instead of directly onto the rice. This step caramelizes the sauce slightly, which enhances flavor. Then drizzle sesame oil over the rice.

Toss continuously until every grain turns lightly brown and glossy. Remove from heat and serve immediately.

Expert Tips for Takeout-Style Egg Fried Rice

Use High Heat

High heat ensures the rice fries rather than steams. When oil hits hot metal, it creates that subtle smoky aroma often associated with restaurant-style Egg Fried Rice.

If you own a steel wok, you will notice even better flavor. However, a large skillet works well too.

Break Up Rice Before Cooking

Before adding rice to the pan, separate clumps using clean hands. This exposes more surface area. As a result, the grains toast evenly and absorb flavor better.

Do Not Overcrowd the Pan

If you double the recipe, cook in batches. Too much rice at once traps steam and prevents proper frying.

Storage and Reheating

Egg Fried Rice stores well in an airtight container in the refrigerator for up to four days. When reheating, microwave for 2-3 minutes until hot. Alternatively, reheat in a skillet over medium heat for a fresher texture.

You can also freeze Egg Fried Rice for up to one month. Store it in freezer-safe bags and remove as much air as possible. When ready to eat, thaw overnight and reheat thoroughly.

Frequently Asked Questions

Can I make Egg Fried Rice in advance?

Yes. It keeps well in the refrigerator for several days. Reheat before serving.

Why is my fried rice mushy?

You likely used warm or freshly cooked rice. Always use cold, day-old rice.

Can I add vegetables?

Absolutely. Peas, carrots, corn, and bean sprouts work beautifully.

What protein can I add?

Chicken, shrimp, pork, beef, or tofu all pair well with Egg Fried Rice.

Is this dish freezer-friendly?

Yes. Freeze for up to one month in airtight bags.

Conclusion

Egg Fried Rice remains a timeless favorite because it combines speed, simplicity, and incredible flavor. With just six ingredients and a few minutes of cooking, you can transform leftover rice into a satisfying meal.

Because the process is straightforward, even beginners can master Egg Fried Rice quickly. Once you understand the technique, you can customize it endlessly. Keep it classic or add your favorite vegetables and proteins. Either way, this 10-minute recipe will become a reliable staple in your kitchen.