Easy Egg Fried Rice Recipe

I absolutely love sharing this Easy Egg Fried Rice Recipe because it’s one of those go-to dishes that feels both comforting and a little fancy at the same time. Whether you’re whipping up a quick weekday dinner or looking to impress with a simple side, this fried rice hits that perfect balance of fluffy rice, savory eggs, and just the right amount of flavor. Plus, it’s a great way to transform leftover rice into something totally delicious and satisfying.

When I first tried this recipe, I was amazed at how quickly it comes together and how versatile it really is. You’ll find that having a stash of day-old rice on hand turns dinner prep into a breeze, and this dish is super forgiving—making it ideal if you’re new to stir-fries or just want a fuss-free meal. Once you’ve mastered this easy egg fried rice recipe, it’ll become one of your trusted weeknight secrets!

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Ingredients You’ll Need

Every ingredient in this easy egg fried rice recipe plays a role in creating that classic, comforting flavor. I always recommend using day-old long grain rice—it gives you that perfect texture without becoming mushy. Plus, simple pantry staples like soy sauce and oyster sauce add umami depth that really makes the dish pop.

• Day-old white rice: Long grain works best for fluffiness and prevents clumping; breaking up the grains before cooking helps a lot.
• Large eggs: Beaten and scrambled, they add richness and protein to balance the rice.
• Yellow onion: Small diced to bring gentle sweetness and aroma.
• Frozen peas and carrots: Optional but bring color, texture, and a subtle sweetness.
• Shaoxing rice wine: If you can find it, it adds a lovely depth—skip it if you don’t have it.
• Light sodium soy sauce: For seasoning and that distinctive salty-savory kick.
• Oyster sauce: Key for adding luscious umami richness.
• Toasted sesame oil: Adds a nutty aroma in the finishing step—less is more!
• Green onion (green part only): Thinly sliced for a fresh, slightly sharp garnish.
• Toasted sesame seeds: Optional garnish that gives a pretty finish and subtle crunch.
• Cooking oil: Use neutral oils like vegetable or canola for stir-frying to keep flavors balanced.

Variations

I love how this easy egg fried rice recipe lends itself to customization—feel free to mix it up depending on what you have in the fridge or your mood. Sometimes I toss in diced cooked chicken or shrimp for a heartier meal, while other days keeping it vegetarian with extra veggies works just as well. Making it your own is half the fun!

• Protein boost: Adding cooked shrimp, chicken, or tofu when you want a more substantial dish—my family goes crazy for shrimp fried rice!
• Veggie-packed: Toss in bell peppers, bean sprouts, or corn for extra color and nutrition.
• Spicy kick: A dash of chili oil or fresh chopped chilies gives it a fun fiery twist.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

How to Make Easy Egg Fried Rice Recipe

Step 1: Prep Your Rice and Eggs

The first secret to great fried rice is using cold, day-old rice—freshly cooked rice tends to be too sticky and clumps together. I like to break up the rice by gently rubbing it between my hands or shaking it in a bag to separate the grains before cooking. Then, heat a little oil in your wok or skillet over medium-high heat, add the beaten eggs, and scramble them quickly until just set. Remove the eggs and set aside; this way, they stay fluffy instead of overcooking later.

Step 2: Sauté Onion and Veggies

Next, add a bit more oil to the pan and toss in your diced onion, stirring until fragrant and translucent—this builds the base flavor. If you’re using peas and carrots, add them now and stir-fry just until heated through. The key is to keep everything moving in the pan so nothing steams or sogs up; a hot pan is your best friend here.

Step 3: Combine Rice, Eggs, and Seasonings

Now stir in the separated rice along with the scrambled eggs. Add a touch more oil if needed to help everything glide easily. Pour in the Shaoxing rice wine (if using) and your soy sauce and oyster sauce—toss everything until the rice is evenly coated and heated through. Finish by drizzling toasted sesame oil for that amazing nutty aroma, and throw in the sliced green onions for freshness. Taste and adjust—sometimes a pinch more soy sauce seals the deal!

Step 4: Garnish and Serve Hot

To make things look pretty and add a slight crunch, sprinkle toasted sesame seeds and extra green onions on top just before serving. I love serving this right from the pan for a warm, comforting meal that’s as satisfying visually as it is in flavor.

How to Serve Easy Egg Fried Rice Recipe

Garnishes

I like to keep my garnishes simple but fresh—thinly sliced green onions add a bright, crisp bite that contrasts nicely against the warm rice. Toasted sesame seeds give a lovely toasty crunch and a little visual flair. Sometimes, I drizzle a bit of soy sauce or sprinkle chili flakes for a bit of heat, but honestly, the basics are enough to make this dish sing.

Side Dishes

Pairing this easy egg fried rice recipe with simple Asian-inspired sides really rounds out the meal. My favorites include steamed or stir-fried bok choy with garlic, a light cucumber salad with rice vinegar, or even crispy spring rolls for some crunch. If you want protein, some teriyaki chicken or sesame tofu work beautifully alongside.

Creative Ways to Present

For a fun twist when hosting, I’ve served fried rice in individual lettuce cups or molded it into small towers using a small bowl or ring mold—kids love the presentation! You can also garnish with edible flowers or finely sliced red chili to give a pop of color that elevates the plate. Presentation might be simple, but it can definitely impress.

Make Ahead and Storage

Storing Leftovers

I store leftover fried rice in an airtight container in the fridge where it stays good for up to 3 days. When I’m ready to eat, I make sure it’s well covered so it doesn’t dry out—sometimes a splash of water before reheating helps keep it moist.

Freezing

This recipe freezes surprisingly well! I portion it into freezer-safe containers or bags and it keeps for up to 2 months. Just thaw overnight in the fridge or quickly in the microwave before reheating on the stove for the best texture.

Reheating

To reheat, I prefer using a wok or skillet over medium heat, adding a little oil or water to help loosen the rice and prevent sticking. Stir frequently until heated through and fluffy again. Avoid microwaving straight from frozen if you want to keep the texture light—stovetop is best.

FAQs

Final Thoughts

This easy egg fried rice recipe is one of those simple pleasures in the kitchen that always feels like a win. It’s quick, adaptable, and delivers consistent deliciousness every time—a real staple that has earned its place in my recipe rotation. Trust me, once you try it, you’ll find yourself coming back to it again and again whenever you want something tasty without the hassle. Give it a go and let it become your new kitchen favorite!

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