This egg fried rice is one of those quick, comforting dishes we love to make as a team on a busy night. Fluffy rice, soft scrambled eggs, and a savory, sesame scented glaze come together fast, which for us is exactly what real food for real life is all about.
This egg fried rice is a delightful, satisfying dish that works as a side or a main. It combines fragrant vegetables with soft scrambled eggs and fluffy rice, all brought together with garlic, ginger, soy sauce, and sesame oil. Quick and easy enough for busy weeknights and endlessly versatile, this egg fried rice comes together in about 25 minutes and tastes better than takeout.
What makes this egg fried rice so good is using day old rice. Fluffy, separate grains stir fry up with soft scrambled eggs and vegetables in a savory, sesame scented glaze.
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Watch how this egg fried rice comes together, step by step.
Why You Will Love This Egg Fried Rice
- Quick and easy. A fast, satisfying meal for busy weeknights.
- Better than takeout. Fresh, flavorful, and made at home.
- Fluffy, separate grains. Day old rice gives the best texture.
- Packed with flavor. Garlic, ginger, and sesame oil shine.
- Versatile. Use whatever vegetables you have on hand.
What Makes This Egg Fried Rice So Good
Classic fried rice is all about technique, stir frying cold, day old rice quickly over high heat so the grains stay fluffy and separate.
Soft scrambled eggs add richness. Cooked first, then folded back in, they bring tender bites of egg throughout the rice.
Aromatics and sauce build flavor. Garlic, ginger, soy sauce, and sesame oil give the rice a savory, fragrant depth.
A staple of Chinese cuisine, fried rice is a beloved way to turn leftover rice into a quick, satisfying meal.
Optional Pro Tip: Perfect Fried Rice
Use cold, day old rice. It is drier and firmer, so the grains stay separate instead of clumping.
Cook over high heat. A hot pan gives the rice that signature slightly crisp, stir fried texture.
Tips for the Best Egg Fried Rice
- Use day old rice. Cold rice fries up fluffy, not mushy.
- Cook the eggs first. Set them aside, then fold them back in.
- Use high heat. A hot pan gives the best stir fried texture.
- Do not skip the aromatics. Garlic and ginger add big flavor.
- Break up the rice. Loosen any clumps with your spatula.
- Add sauce at the end. Drizzle the soy and sesame oil to finish.
- Season to taste. Adjust the salt and pepper as you go.
- Finish with green onions. They add a fresh, bright contrast.
Variations and Add Ins
This egg fried rice is easy to customize.
- Add protein. Stir in chicken, shrimp, or tofu to make it a meal.
- Change the vegetables. Use whatever you have, like broccoli or bell pepper.
- Add a kick. Drizzle with chili oil or add a pinch of red pepper flakes.
- Make it richer. Add an extra egg for more tender bites.
- Use brown rice. Day old brown rice works for a heartier version.
- Add more aromatics. Extra ginger or garlic deepens the flavor.
- Top it off. Garnish with extra green onions or sesame seeds.
- Make it saucier. A splash more soy sauce adds savory depth.
How to Store and Reheat
Store leftover egg fried rice in an airtight container in the refrigerator for up to three days. Cool it promptly before refrigerating.
Reheat it in a hot skillet or wok with a little oil to bring back the texture, or microwave it until heated through, stirring partway.
Serving Suggestions for Egg Fried Rice
This egg fried rice is satisfying enough to enjoy on its own, but it is also a classic side for so many dishes. Serve it alongside your favorite stir fry or saucy main.
It pairs beautifully with dishes like orange chicken, sesame chicken, or a vegetable stir fry. A side of steamed greens rounds out the meal.
For a fresh finish, garnish each bowl with extra green onions, a sprinkle of sesame seeds, and a drizzle of chili oil for those who like a little heat.
- As a side dish. Pairs with any stir fry or saucy main.
- With orange chicken. A classic, satisfying combination.
- As a main. Add protein for a complete meal.
- With chili oil. A drizzle adds a little heat.
This rice is the perfect partner for our healthy orange chicken, a classic, satisfying pairing.
Frequently Asked Questions
Why use day old rice?
Cold, day old rice is drier and firmer, so the grains stay fluffy and separate when stir fried instead of turning mushy and clumpy.
What if I do not have day old rice?
Spread freshly cooked rice on a baking sheet and refrigerate it for about 30 minutes to dry and cool it before frying.
What kind of rice is best?
Long grain white rice like jasmine works beautifully, but any cooked rice you have will work as long as it is cold and dry.
Can I add protein?
Absolutely. Chicken, shrimp, or tofu all make great additions. Cook them through before adding the rice, or stir in cooked protein at the end.
How do I keep it from getting mushy?
Use cold rice, cook over high heat, and avoid overcrowding the pan so the rice fries rather than steams.
Can I make it vegan?
Leave out the eggs and add tofu or extra vegetables. The garlic, ginger, soy sauce, and sesame oil keep it full of flavor.
What vegetables work best?
A mix of peas, carrots, and corn is classic, but onion, broccoli, bell pepper, or whatever you have on hand all work well.
Is the ginger necessary?
It is optional but adds a lovely warmth and fragrance. You can leave it out or adjust the amount to your taste.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat in a hot skillet with a little oil for the best texture.
What can I serve it with?
It is a perfect side for orange chicken, sesame chicken, or any stir fry, and is satisfying on its own with a little added protein.
Better Than Takeout
This egg fried rice brings together fluffy day old rice, soft scrambled eggs, and vegetables in a savory, sesame scented glaze. It is quick, comforting, and tastes better than takeout.
Easy enough for a busy weeknight and endlessly versatile, it works as a side or a main. Once you try it, this egg fried rice is sure to become a regular in your kitchen.
Craving more satisfying comfort? Our high protein creamy beef pasta is another favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Egg Fried Rice
Ingredients
Equipment
Method
- Use cold, cooked rice for the best texture. If you do not have day old rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 minutes.
- Chop the onion, green onions, and any other vegetables, and whisk the eggs in a bowl until smooth.
- Heat a large wok or skillet over medium high heat, add one tablespoon of oil, pour in the beaten eggs, and cook undisturbed for a few seconds, then transfer the cooked eggs to a plate.
- Add the remaining oil to the pan, toss in the onion, and stir fry for about a minute, then add the garlic and ginger, stirring constantly to prevent burning.
- Mix in the mixed vegetables and cook for another two minutes, stirring occasionally.
- Add the rice, breaking up any clumps, and stir everything together, letting it cook for a couple of minutes until it develops a slight crispness.
- Drizzle the soy sauce and sesame oil over the rice, add the salt and pepper, and stir until the rice absorbs the flavors.
- Return the eggs to the pan, breaking them up and mixing them in, then stir in the green onions, heat through, and serve hot.
Nutrition
Notes
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