Egg Fried Rice is a simple, flavorful dish made with seasoned rice, scrambled eggs, and vegetables, all sautéed together in a hot skillet. It’s a versatile and quick meal, perfect as a side or as a main, and is ideal for using up leftover rice.
Why You’ll Love This Recipe
Egg Fried Rice is quick, easy, and bursting with flavor. The eggs add richness, while the soy sauce brings a savory umami kick. Customize it with your favorite veggies, and serve it as a side dish or even as a main course. It’s perfect for busy weeknights or when you’re craving something comforting and satisfying without much effort.
Ingredients
- 2 cups cooked rice (preferably cold, leftover rice works best)
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 2 large eggs, lightly beaten
- 1/2 cup frozen peas (or any veggies you like, such as carrots or corn)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Rice: If you don’t have leftover rice, cook 1 cup of rice according to the package instructions. Once cooked, spread it on a baking sheet and let it cool for a few minutes, or place it in the fridge to cool faster. Cold rice works best for fried rice, as it doesn’t get mushy.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until cooked through. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil and sauté the diced onion, peas, and garlic for about 2-3 minutes until the veggies are tender and fragrant.
- Fry the Rice: Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 3–4 minutes, allowing it to get slightly crispy.
- Season the Rice: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Add salt and pepper to taste. Toss the rice until it’s evenly coated with the sauce.
- Combine the Eggs and Serve: Add the scrambled eggs back to the pan and stir everything together. Garnish with sliced green onions and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Vegetarian Version: Skip the oyster sauce and use more veggies, like bell peppers, mushrooms, or zucchini, to add texture and flavor.
- Meat Lover’s Fried Rice: Add cooked chicken, shrimp to the fried rice for a heartier meal.
- Spicy Fried Rice: Add chili flakes, sriracha, or a chopped fresh chili for some heat.
- Pineapple Fried Rice: Stir in some chopped pineapple for a sweet and savory twist.
- Vegan Version: Use tofu instead of eggs and substitute soy sauce with tamari for a gluten-free, vegan option.
Storage/Reheating
- Storage: Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the fried rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
FAQs
1. Can I use day-old rice for egg fried rice?
Yes, day-old rice works best for fried rice because it’s drier and firmer, preventing it from becoming mushy when stir-fried.
2. Can I make fried rice without a wok?
You can absolutely make fried rice in a large skillet or sauté pan. A wok helps with high heat, but it’s not essential.
3. How can I make the rice fluffier?
Ensure the rice is properly cooled before frying. If you use freshly cooked rice, spread it out on a baking sheet to cool or refrigerate it for faster results.
4. Can I add other proteins to this dish?
Yes! You can add diced chicken, shrimp, beef, for extra protein. Just make sure the protein is cooked through before adding it to the rice.
5. Can I make egg fried rice with brown rice?
Yes, you can substitute brown rice for white rice. Keep in mind that brown rice has a chewier texture, but it still works wonderfully in fried rice.
6. Is egg fried rice gluten-free?
Traditional egg fried rice is not gluten-free because soy sauce contains gluten. Use tamari or a gluten-free soy sauce alternative to make it gluten-free.
7. How can I make egg fried rice spicier?
Add chili garlic sauce, sriracha, or some chopped fresh chili peppers to give it a spicy kick. You can also use spicy soy sauce.
8. Can I add other vegetables to the fried rice?
Absolutely! You can add vegetables like bell peppers, carrots, zucchini, or mushrooms to add color, flavor, and texture to your fried rice.
9. Can I freeze egg fried rice?
Yes, egg fried rice freezes well. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw and heat it in the microwave or on the stovetop.
10. Can I make fried rice with cauliflower rice?
Yes! If you’re looking for a low-carb alternative, cauliflower rice works well. Just make sure to cook it in a hot pan to avoid it getting soggy.
Conclusion
Egg Fried Rice is a quick, satisfying meal that’s full of flavor. It’s an easy way to use up leftover rice and is completely customizable with your choice of veggies, proteins, and seasonings. Whether you enjoy it as a side dish or a main, this classic comfort food will be a hit every time.
Print
Egg Fried Rice
- Total Time: 15 minutes
- Yield: 4 servings
Description
Egg Fried Rice is a quick and flavorful dish made with scrambled eggs, veggies, and seasoned rice sautéed in a hot skillet. Perfect as a side or main course, it’s a versatile, easy-to-make meal.
Ingredients
- 2 cups cooked rice (preferably cold, leftover rice works best)
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 2 large eggs, lightly beaten
- 1/2 cup frozen peas (or any veggies you like, such as carrots or corn)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Instructions
- Prepare the Rice: If you don’t have leftover rice, cook 1 cup of rice according to the package instructions. Once cooked, spread it on a baking sheet and let it cool for a few minutes, or place it in the fridge to cool faster. Cold rice works best for fried rice, as it doesn’t get mushy.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until cooked through. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil and sauté the diced onion, peas, and garlic for about 2-3 minutes until the veggies are tender and fragrant.
- Fry the Rice: Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 3–4 minutes, allowing it to get slightly crispy.
- Season the Rice: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Add salt and pepper to taste. Toss the rice until it’s evenly coated with the sauce.
- Combine the Eggs and Serve: Add the scrambled eggs back to the pan and stir everything together. Garnish with sliced green onions and serve immediately.
Notes
- For a lighter version, use brown rice instead of white rice. You can also use cauliflower rice for a low-carb alternative.
- Feel free to swap in your favorite vegetables like bell peppers, zucchini, or mushrooms for extra texture and flavor.
- If you prefer more heat, add some chili garlic sauce, sriracha, or chopped fresh chili peppers for a spicy kick.
- If using freshly cooked rice, spread it out on a baking sheet to cool or refrigerate to avoid it becoming too mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
