Egg Fried Rice

Course: Main Course, Side Dish

Cuisine: Asian

Prep Time: 4

Cook Time: 6

Total Time: 10

Servings: servings

Calories: 233kcal

Author: Quynh Nguyen

This easy egg fried rice is a weeknight go-to made with simple pantry staples and day-old rice. It’s quick, flavorful, and totally customizable with your favorite vegetables or proteins. The secret? Cold rice for that perfect fried rice texture—and a little butter for richness. Whether it’s a side dish or the main event, this is one to keep in your back pocket.

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Ingredients

3 cups cooked and cooled white rice Day-old rice is best for crispy texture.
2 tablespoons vegetable oil Or any high-heat oil
1 shallot (or ½ onion), finely diced
2 garlic cloves, minced
1 cup fresh or frozen vegetables like peas, carrots, corn, or green beans
3 eggs, beaten
1½ tablespoon soy sauce
1½ tablespoon oyster sauce
½ tablespoon sesame oil
1 tablespoon butter
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon sugar

Instructions

Sauté aromatics: Heat oil in a large wok or skillet over medium-high heat. Add shallot and garlic, sauté for 1–2 minutes until fragrant.
Add vegetables: Toss in the mixed veggies. Stir-fry for 1–2 minutes.
Scramble eggs: Push the veggies to one side and pour in the beaten eggs. Scramble until just set, then mix with the veggies.
Add rice + sauce: Add the cold rice, soy sauce, oyster sauce, sesame oil, butter, salt, pepper, and sugar. Stir well.
Let it crisp: Turn up the heat and let the bottom of the rice brown for 2 minutes. Stir and repeat a couple of times to get those crispy bits.
Serve: Top with sliced green onions or sesame seeds, if desired, and serve hot.

Notes

Use cold, day-old rice – This gives you that classic fried rice texture. Fresh rice tends to get mushy.
Butter is your secret weapon – It adds richness and helps bring everything together.
Work fast over high heat – Keep the ingredients moving so nothing burns and everything gets a nice sear.
Let it sit a bit – Don’t stir constantly. Letting the rice sit helps it crisp up on the bottom.
Add ingredients in stages – Veggies first, then eggs, then rice and sauces. It’s all about timing.

Nutrition