Easy Egg Fried Rice

A hearty, flavorful dish made with day-old rice, tender scrambled eggs, and a savory sauce blend—perfect for using up leftovers and coming together in minutes.

Why You’ll Love This Recipe

This egg fried rice recipe is quick, easy, and satisfying. With simple ingredients you likely already have, it delivers the classic takeout taste right in your kitchen. It’s endlessly customizable, making it great for a quick weeknight dinner or a crowd-pleasing side.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

• 2 cups day‑old white rice (preferably long‑grain)
• 2 large eggs, beaten
• ½ small yellow onion, small dice
• 2 tablespoons frozen peas and carrots, thawed (optional)
• 2 tablespoons light-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil (optional)
• 1 stalk green onion (green part only), sliced (optional for garnish)
• Toasted sesame seeds (optional for garnish)
• Oil as needed for cooking

Directions

1. Break apart the day-old rice by gently rubbing it between your hands (or shake in a sealed freezer bag). Set aside.
2. Heat about 2 Tbsp of oil in a wok or large nonstick pan over medium-high. Add beaten eggs—let them sizzle briefly, then scramble until just set. Remove and set aside.
3. In the same pan over medium to medium-high, add a bit more oil. Stir‑fry onion and thawed peas/carrots just until onion becomes translucent (15–30 seconds).
4. Add rice and scrambled eggs back to the pan. Add another tablespoon of oil around the edge. Stir‑fry until combined.
5. Drizzle shaoxing cooking wine around the pan (about 1 Tbsp) and stir for ~30 seconds until fragrant.
6. Stir in soy sauce and oyster sauce, cooking a few minutes until rice is evenly colored and heated through.
7. Finish by adding sesame oil and sliced green onion; toss to combine.
8. Garnish with extra green onion and sesame seeds, if desired. Serve hot.

Servings and timing

• Servings: 4 (about 1 cup each)
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Protein boost: Add diced chicken, shrimp, or tofu—cook alongside veggies before adding rice.
• Veggie boost: Include diced bell peppers, broccoli florets, or mushrooms.
• Spicy twist: Stir in ½ teaspoon of chili garlic sauce or sprinkle with crushed red pepper flakes.
• Flavor twist: Swap oyster sauce for hoisin or add a splash of fish sauce or sriracha.
• Fresh rice trick: If using freshly cooked rice, spread it on a baking sheet to cool and dry slightly before using.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed container for up to 1 month; thaw before reheating.
• Reheating: Microwave with a damp paper towel or reheat in skillet over medium heat, adding a splash of water or oil to restore moisture.

FAQs

1. Can I use freshly cooked rice?

Yes—cool it on a baking sheet for 20–30 minutes or refrigerate to dry it slightly, so it achieves that desirable fried‑rice texture.

2. Why day-old rice?

Day-old rice is drier and less sticky, which helps the grains stay separate during stir-frying.

3. Do I need oyster sauce?

It adds depth and umami, but you can omit or substitute with hoisin sauce if needed.

4. Can I make this vegetarian?

Yes—omit oyster sauce (or use vegetarian oyster sauce) and add extra veggies or tofu.

5. How do I prevent soggy rice?

Use day-old or well-dried rice, and cook over higher heat with minimal liquid added.

6. What’s shaoxing wine, and can I skip it?

Shaoxing is a Chinese cooking wine that adds fragrance; omit if unavailable, but the flavor will be slightly less complex.

7. Can I add other proteins?

Absolutely—cook diced chicken, shrimp, pork, or tofu first, then follow the same steps.

8. Can I freeze leftovers?

Yes—freeze cooled rice in airtight containers. Thaw in fridge before reheating.

9. Is this kid-friendly?

Definitely—it’s mild and familiar, and you can easily omit peas and carrots if preferred.

10. How do I store garnishes?

Store sliced green onions and sesame seeds separately in small containers; add fresh when serving.

Conclusion

This easy egg fried rice is a versatile, delicious, and quick solution for lunch or dinner. With simple pantry staples, it transforms leftover rice into a flavorful meal everyone will love. Enjoy experimenting with different proteins, veggies, and seasonings to make it your own!