Easy Egg Fried Rice

This easy Egg Fried Rice recipe is the lazy cook’s best friend that’s down to hang any time of the day! Whip it together for breakfast as you sip coffee & your brain turns on. Meal prep it in 5 minutes for this week's fastest lunch rice side dish. Or, throw it together as a midnight meal after a night out (because fried rice hits different when the moon is out)! No matter the time of day, egg fried rice is the homie that’ll never let you down (and never leaves you a ton of dishes, because you deserve better than that).

Everyone needs an emergency Pantry Staples Meal that’s cheap and Under 30 minutes in case anyone at home turns hangry. And you know what they say, safety first! Luckily, this quick egg fried rice recipe comes together in just 10 minutes and in one-pot for easy cleanup! 

It’s also a great starting point to any beginner fried rice. If you want to get fancy with it, check out my Golden Fried Rice for an easy fried rice glow-up! If you need something more substantial, toss in some protein & veggies, like my Chicken Fried Rice that’s a childhood fave, Char Siu Pork Fried Rice that’s everything you dream of in a fried rice, Beef Fried Rice that’s hearty & budget-friend, or Shrimp Fried Rice to satisfy seafood lovers.

What is the Best Rice to Use for Fried Rice?

Cold day-old rice from last night’s dinner or Asian Takeout is ideal because it’s drier and rehydrates by absorbing the liquid seasonings for SUPER flavorful rice! Annnd, if you like that flakey restaurant-style fried rice, definitely go for long grain or Jasmin white rice. Short or medium-grain rice creates a stickier texture.

Can I Use Same-Day Cooked Rice?

So you’re craving egg fried rice NOW (who can blame you, rice is life) but need to make fresh rice? No worries! Here are some quick tips to prep fresh cooked rice for fried rice doesn’t turn soggy and mushy.

• Cook Rice with Less Water: Too much moisture in rice tends to create clumpy soggy fried rice, so cook your rice with a little less water than usual! Remember, you want drier rice so it absorbs all that salty umami flavors later.
• Spread the Rice to Cool: As soon as the rice is done cooking, spread it onto a baking sheet or large surface to cool. You can even pop it in the fridge to speed up the process!
• Break up Clumps & Chunks: Once your fresh rice is cooled completely, break up any clumps so the rice cooks evenly for the BEST egg fried rice.

See recipe card for quantities.

👩🏽‍🍳 Key Tips

• Use a Large Cooking Surface on High Heat: To create that signature “wok hei” or smokey flavor that’s iconic to Chinese egg fried rice, cook on high heat & avoid overcrowding the wok. If your pan or wok is overcrowded, your fried rice will steam instead of char and create that delicious smokey flavor!
• Flavor Your Oil with Aromatics: Take the time to infuse the cooking oil with garlicky oniony flavors. This will help you create an even more flavorful dish! Just keep a close eye on the aromatics so they don’t burn, otherwise, that burnt flavor will also infuse into the entire dish.
• Pour Sauce Along Edges or Wok: This is another secret to amplify the smoky flavor in your fried rice while enhancing the flavors of the soy sauce. Don’t skip this step! It’s so simple & makes a huge difference!
• Add Finishing Touches (if You’re Feeling Fancy): This quick egg fried rice recipe is oh-so delicious as is BUT if you’re in the mood for an easy glow-up, I gotchu. Sprinkle on some toasted sesame seeds, fresh cilantro, or sliced green onions. You could even spice it up with a drizzle of Garlic Chili Oil!

🎥 Watch How to Make the Recipe

🔪 How to Make Egg Fried Rice

Step 1: Heat a wok on medium-high heat with about a tablespoon of oil. Pour in scrambled eggs and cook until they’re set. Be mindful not to overcook them, otherwise, they’ll turn tougher. Remove then & set aside.

Step 2: Add a little more oil, then toss in the white of the green onions and garlic. Saute for a few seconds until they become soft and fragrant. Keep a close eye because the garlic and easily burns & if it does, you’ll have to start over! Burnt garlic is pungent & unforgiving.

Step 3: Toss in the rice & break up any clumps. Stir-fry to combine with the aromatics and allow the rice to toast for 1-2 minutes, then pour the soy sauce along the edges of the wok. Sprinkle the salt & sugar and stir-fry to combine until the rice is evenly coated in the soy sauce.

💭 Recipe FAQs

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