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This easy egg fried rice is takeout comfort food made right in your kitchen! It’s an easy recipe that comes together quickly using rice, eggs, and other simple ingredients. One bite and you’ll have everyone asking what Chinese restaurant you ordered from!
Enjoy on its own or serve it with Kung pao brussel sprouts, Sweet and Sour Meatballs, or Beef and Broccoli Stir Fry.
Table of contents
- Ingredients/shopping list
- Variations/ Substitutions
- How to Make this Recipe
- What is the best rice to use in Fried Rice?
- Tips
- FAQ’s
Easy Egg Fried Rice Recipe
I’ve always loved egg fried rice and so does the rest of my family! It’s always been a staple menu item we can all agree on when ordering Chinese takeout. It’s so great to be able to control the sodium and customize with your favorite veggies making it at home.
Until now that is. It’s no longer something we have to wait to order takeout for. We make this restaurant-style fried rice so often on Asian nights, which are pretty much on weekly rotation right now!
I love how quick and easy this simple recipe comes together and it’s a great recipe to use up leftover rice from other meal. I can whip it up for a healthy weeknight meal and serve it as either a main dish or use it as a side.
- White rice: This recipe is great for using leftover rice, as cold is best. If you’re cooking it on the spot, once it’s ready, place it in the fridge to cool as you prepare everything else. Cook it according to package directions.
- Sesame oil: A fragrant, nutty oil that gives incredible flavor to the fried rice as it sautés everything. You can substitute with any vegetable oil or neutral flavored cooking oil like olive oil.
- Diced carrots & onions: Dice them evenly so you don’t have big chunks of either one taking over. Softened carrots and slightly caramelized onions add flavor and texture to the egg fried rice.
- Grated ginger & minced garlic: Zesty pungent additions that pair well with Asian-inspired flavors, especially sesame oil and soy sauce.
- Butter: Melting butter in the skillet just before adding back the rice is a way to give it extra flavor.
- Soy sauce: Use regular or low sodium. If you want to keep this recipe gluten-free, use tamari or coconut aminos instead.
- Eggs: Beaten then added in the skillet, they’ll scramble right into the dish as a signature component of egg fried rice!
- Green onions: Thinly sliced, spring onions add a pop of color to the dish.
Variations/ Substitutions
1: To keep it vegan (or if you just don’t want to add eggs), omit the eggs or replace it with tofu or crumbled tempeh.
2. Replace the fresh ginger with ginger paste or ½ teaspoon of ginger powder.
3. Use ½ teaspoon of garlic powder instead of fresh garlic.
4. For some heat add 1-2 teaspoons of a hot sauce like sriracha, garlic chili sauce with the soy sauce.
5. Add extra veggies like 2 cups of small diced broccoli, cauliflower, edamame, green beans bell pepper, bean sprouts, frozen peas, mushrooms, etc. when sautéing the carrots.
6. Use any kind of extra protein you’ve got on hand. Diced chicken, beef, pork (diced ham or bacon are especially great), or shrimp are excellent options for a complete meal.
7. Stir in a tablespoon of oyster sauce or hoisin sauce too.
How to Make this Recipe
Yes, the rumors are true, it is best to use day old rice if you want it al dente, but don’t let that stop you. If you forgot to plan and need something right now, go ahead and cook some fresh rice and use it. It’ll still taste amazing!
Step 1: Heat the sesame oil in a large non-stick skillet or large wok over medium heat. Add the diced onion and carrots to cook for 3-4 minutes until soft and slightly brown. Then, add the ginger and garlic and cook for 1 more minute, stirring constantly.
Step 2: Melt the butter in the pan, then add the rice, and continue stirring as everything comes together. Add soy sauce and continue cooking the rice, stirring occasionally, as it heats through.
Step 3: Make a hole in the center of the mixture and add the beaten eggs. Allow them to cook the egg for about 30 seconds.
Step 4: Then, scramble the egg into small pieces and mix them into the cooked rice.
Step 5: Remove the skillet from the heat, add the green onions, and toss once more. Serve immediately as is or with your favorite Asian-inspired main dish like these Asian pork chops!
What is the best rice to use in Fried Rice?
I like using Jasmine rice or Basmati rice myself, however, any long grain rice will work. You can also use brown rice if you prefer, but remember it takes longer to cook. Instant white rice can also be used in a pinch. As mentioned above, cold rice is the best to use instead of freshly cooked rice so the rice grains don’t stick together in clumps and get mushy. Make the rice earlier and refrigerate in for a few hours before making your egg fried rice.
Tips
- Take a shortcut and use mixed frozen veggies.
- Be prepared to work fast. As with any type of stir fry, things cook quickly.
- Always move things around so nothing burns.
- For a sweet twist, add some pineapple chunks to the fried rice to warm through. This is especially great when you’re making ham fried rice.
- For a low carb option use cauliflower rice instead.
FAQ’s
How to store leftover egg fried rice?
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled first, so you’re not trapping any extra moisture.
Can I freeze it?
Certainly! Transfer leftovers to a freezer-safe container or zip-closure plastic bag and keep them frozen for up to 1 month. Thaw in the refrigerator overnight.
Can you Reheat Egg Fried Rice?
Yes! Some might say it’s even better the next day. Reheat it in the microwave or a skillet over medium-high heat.
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Egg Fried Rice
This easy egg fried rice is takeout comfort food made right in your kitchen! It's an easy recipe that comes together quickly using rice, eggs, and other simple ingredients. One bite and you'll have everyone asking what Chinese restaurant you ordered from!
5 from 10 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American, Asian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 368kcal
Author: Sherri Hagymas
Ingredients
- 1 cup white rice cooked per package directions
- 2 tablespoons sesame oil
- ½ cup carrot diced
- ½ cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 3 tablespoons butter
- 3 tablespoons soy sauce
- 2 large eggs beaten
- ¼ cup green onion thinly sliced
Instructions
Cook the rice according to package directions. After cooking, pour into a bowl and place in the refrigerator to cool white cooking the vegetables.
1 cup white rice
In a large non-stick skillet or wok, heat the sesame oil over medium heat.
2 tablespoons sesame oil
Add in the diced onion and carrot and cook for 3-4 minutes until the vegetables soften and start to brown a little.
½ cup carrot, ½ cup onion
Add the ginger and garlic, stir and cook for 1 more minute.
1 teaspoon ginger, 1 teaspoon garlic
Then add the butter and allow it to melt in the skillet.
3 tablespoons butter
Stir in the rice.
Add the soy sauce and continue cooking the rice, stirring occasionally, until it is heated through.
3 tablespoons soy sauce
Make a well/hole in the center of the rice and add beaten eggs.
2 large eggs
Let the eggs cook for about 30 seconds, then scramble and mix them into the rice.
Take the skillet off the heat and add green onions to the fried rice.
¼ cup green onion
Notes
I like using jasmine rice or basmati rice.
Use ginger paste instead of grating fresh ginger.
Use ½ teaspoon of ginger powder instead of fresh ginger.
Use ½ teaspoon of garlic powder instead of fresh garlic.
Spice it up – Add in 1-2 teaspoons of sriracha or garlic chili sauce with the soy sauce and add it in with the rice.
Add more veggies? Add up to 2 cups of small diced broccoli, cauliflower, edamame, peas, etc. when sauteing the carrots.
Add any kind of cooked meat like diced chicken, beef, pork, bacon or shrimp.
Use any vegetable oil instead of sesame oil.
Use an instant white rice or brown rice if desired.
Leave out the eggs if you’d like or substitute diced tofu.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 42g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 872mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3133IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Reader Interactions
Comments
Marcell Saint-Remy
Love Asian food , I have to make itReply
H. Vernon
The recipe was great, this the second time I made it. The first time I didn’t use butter, this time I did, ugh, it does not need the butter, leaves a greasy taste in your mouth.Reply
Mercelle Eagle's
Wowww I love itReply
Francis Neels
I love your recipes.Will you please send me your nice recipies.
Thank you.Reply
