Homemade Egg Fried Rice is a quick and easy meal that is way better than takeout. This versatile recipe uses pantry staples for a flavorful and customizable dish. Make the best fried rice with minimal effort, bringing savory satisfaction to your table in less than 10 minutes.
Egg Fried Rice is a classic Asian dish where cooked rice is stir-fried with scrambled eggs and vegetables and flavored with soy sauce and other seasonings, resulting in a delicious and satisfying one pan meal. The foundation of this dish lies in fluffy rice and savory eggs, providing a versatile canvas that you can effortlessly tailor to your liking by incorporating additional ingredients according to your preferences.
Why You'll Love This Recipe
- It's a delicious one pot dinner! The convenience of preparing the entire dish in one pan or wok minimizes cleanup.
- It's a quick and easy solution for a satisfying meal, allowing you to use readily available ingredients to create a flavorful dish in minutes.
- It's a budget-friendly option, utilizing simple and affordable ingredients commonly found in your kitchen.
- It's a family-friendly meal. Its mild flavors and customizable nature make egg fried rice appealing to a wide range of palates, making it a hit for adults and kids!
⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️
- White Rice (Cooked and completely cooled, preferably overnight): Any white or brown rice will do. Just make sure it is cooked and thoroughly chilled. Leftover, day-old rice is the best since it is dry and will soak up the seasoning and flavor without becoming too sticky.
- Cooking Oil and Sesame Oil: Cooking oil prevents the ingredients from sticking to the pot, and sesame oil is added for the finishing touch. You can use any high-heat cooking oil such as vegetable, peanut, olive, or avocado.
- Shallot (or ½ onion) and garlic: Diced and minced for aromatic flavoring.
- Fresh or Frozen Mixed Vegetables: Peas, carrots, corn, and green beans are popular choices, but feel free to add any other stir-fried veggies you love.
- Eggs: It can't be egg fried rice without the eggs! Use 3 or more scrambled eggs to add flavor, texture, and protein to the dish.
- Soy Sauce and Oyster Sauce: used to season the fried rice and give it that brown color. If you're not a fan of oyster sauce or want to substitute it for something else, try hoisin sauce or teriyaki sauce.
- Butter: This is the secret ingredient that makes it so tasty!
- Salt, pepper, and sugar: Seasonings used to enhance the flavor of the dish. If you have chicken bouillon powder, you can use this instead of salt.
How to Make Egg Fried Rice
Step 1: Heat oil in a large skillet or large wok over medium high heat. Add green onions and garlic. Saute for 1-2 minutes until fragrant.
Step 2: Add in the mixed vegetables. Cook for 1-2 minutes. Push the vegetables to one side of the skillet.
Step 3: Pour the beaten eggs into the open space and scramble until just cooked - about 30 seconds. Incorporate the eggs with the vegetables.
Step 4: Add rice, sesame oil, soy sauce, oyster sauce, salt, pepper, and sugar. Give it a good stir. Then, turn the heat to medium-high and let the bottom get crispy for 2 minutes. Stir, and repeat a couple of times.
Garnish with green onions and serve hot.
- Start with cold, cooked rice. For best results, use day-old rice that has been refrigerated overnight, as this will help the rice to get crispy. Freshly cooked rice will result in soggy and sticky fried rice. If you don't have time to cook rice beforehand, spread freshly cooked rice out on a sheet pan or plate (uncovered) and refrigerate for 30 minutes (or freeze for 10 minutes) until it is thoroughly chilled but not frozen.
- Use butter! This is the secret ingredient that takes normal fried rice to the next level.
- Use a wok or large skillet to cook the fried rice. The heat should be high, and you should use a generous amount of oil so that your ingredients don’t stick together.
- When adding the ingredients, make sure to add them in order of hardness: Begin with the vegetables, such as carrots and peas, then the eggs, and finally add the cooked rice.
- Use a spatula or wooden spoon to mix everything together so that all of the ingredients are evenly distributed throughout the pan.
- Let the bottom brown a bit: Once your ingredients have been added, let them cook until they are golden and crispy. Give them a good stir every few minutes to ensure that nothing sticks or burns.
- Finally, season the fried rice with soy sauce and other flavorings of your choosing, such as sesame oil or fish sauce.
What to Serve it With
This fried rice is a complete one pot meal, so serve it as is! If you're looking for some other inspirations, try it with thit kho (Vietnamese braised pork belly with hard boiled eggs), Chinese bourbon chicken, Japanese curry, cha gio (Vietnamese egg rolls), or Thai basil tofu stir fry.
How to Store Leftovers
Storing leftover egg-fried rice properly is crucial to maintaining its freshness and preventing the growth of bacteria. Allow the egg fried rice to cool down quickly after cooking. You can spread the rice on a large plate or tray to speed up the cooling process.
Refrigerate: Transfer the cooled leftover egg fried rice into an airtight container. Make sure to refrigerate it promptly, preferably within two hours of cooking. Consume the leftovers within 3-4 days. It makes great leftovers for lunch the next day!
Reheat: When you're ready to eat it, reheat it thoroughly. Use a microwave, stovetop, or oven. Ensure the rice reaches an internal temperature of at least 165°F (74°C) to ensure it's safe to eat.
Freezing (Optional): If you need to store the leftover egg fried rice for an extended period, you can freeze it. Thaw it in the refrigerator before reheating.
Egg Fried Rice
- Heat oil in a large skillet or large wok over medium high heat. Add green onions and garlic. Saute for 1-2 minutes until fragrant.
- Add in the mixed vegetables. Cook for 1-2 minutes. Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the open space and scramble until just cooked - about 30 seconds. Incorporate the eggs with the vegetables.
- Add rice, sesame oil, soy sauce, oyster sauce, salt, pepper, and sugar. Give it a good stir. Then, turn the heat to medium-high and let the bottom get crispy for 2 minutes. Stir, and repeat a couple of times.
- Garnish with green onions and serve hot.