When I first tried this Egg Fried Rice Recipe, I was amazed at how transforming simple leftovers could be into something so flavorful and satisfying. This recipe is perfect when you want a quick, comforting meal that feels homemade but comes together in a flash. I love this because you can easily customize it to whatever you have on hand, and it never disappoints.
You ll find that this egg fried rice strikes the ideal balance between fluffy rice, tender scrambled eggs, and savory veggies with just the right kick from the sauces. It s a fantastic choice for busy weeknights, weekend lunches, or even as a tasty side when you want something a little more exciting than plain rice.
Why You’ll Love This Recipe
- Fast and Easy: Ready in under 30 minutes, it’s an effortless meal for busy days.
- Flavorful and Balanced: The combo of soy sauce, vegetarian oyster sauce, and green onion adds depth without overpowering.
- Great for Leftovers: Uses cold cooked rice perfectly, turning day-old rice into a star dish.
- Family Favorite: My family goes crazy for this simple yet delicious egg fried rice anytime I make it.
Ingredients You’ll Need
These ingredients come together wonderfully to make a savory and satisfying Egg Fried Rice Recipe. Using cold rice is key to getting that perfect texture without mushiness.
- Cold Cooked Rice: Day-old rice works best because it’s drier, preventing clumps and ensuring fluffy fried rice.
- Green Onion: Separate the white parts and greens; the whites flavor the oil while the greens add freshness at the end.
- Eggs: They add richness and protein, and scrambles beautifully when cooked in hot oil.
- Sugar: Just a touch balances the savory sauces perfectly.
- Salt: For seasoning your eggs and rice tastefully.
- White Pepper: Offers a subtle heat that complements the soy and oyster sauce.
- Oil: I use vegetable oil for a neutral flavor and high smoke point.
- Vegetarian Oyster Sauce: Adds a savory umami boost without meat.
- Soy Sauce: The classic seasoning that brings saltiness and color.
- Frozen Vegetables: The easiest way to add color, nutrition, and texture with minimal prep.
Variations
I love to personalize this egg fried rice recipe to suit the mood or what’s in my fridge. Don’t be afraid to experiment with different mix-ins or seasonings to make it your own!
- Add Protein: I often toss in leftover cooked chicken, shrimp, or tofu for a heartier meal that’s still quick.
- Spicy Kick: Sometimes I add a dash of chili garlic sauce or sprinkle in chopped fresh chilies for heat.
- Vegetable Swaps: Try fresh peas, diced carrots, bell peppers, or mushrooms when frozen veggies aren’t available.
- Gluten-Free Option: Swap soy sauce for tamari to keep this dish gluten-free without losing flavor.
How to Make Egg Fried Rice Recipe
Step 1: Prep the Eggs and Green Onions
First, whisk your eggs together with 1 teaspoon of white pepper and a pinch of salt. Separating your green onions will really pay off-the white parts will flavor your oil and eggs, while the green parts will add freshness later. This little detail makes a huge difference in flavor layering.
Step 2: Cook the Eggs Gently
Heat 5 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering. Add the white parts of the green onions, then pour in the eggs. Let the eggs sit undisturbed for about 30 seconds-it helps set the curds and prevents over-stirring. Then, gently break up the eggs and let them cook for 2 to 3 minutes, stirring occasionally until scrambled but still tender.
Step 3: Toss in the Vegetables
Add your frozen vegetables right into the eggs and scramble them together for about 1-2 minutes. This warms the veggies through and softens them just enough without losing their bite.
Step 4: Stir Fry the Rice and Seasonings
Turn the heat up to high and add your cold, cooked rice. Pro tip: I dampen my hands slightly under running water and break the rice apart before adding it to the pan. This prevents big clumps and helps heat the grains evenly. Sprinkle in 1 teaspoon white pepper, the soy sauce, vegetarian oyster sauce, and sugar. Sauté everything together for 2-3 minutes until the rice is heated through and well-coated with seasonings.
Step 5: Finish with Green Onions and Serve
Finally, toss in the green parts of the chopped green onions and stir for another minute or two to preserve their fresh crunch. At this point, give your dish a final taste and adjust salt or pepper if needed. Then, serve immediately and enjoy!
Pro Tips for Making Egg Fried Rice Recipe
- Use Cold Rice: Freshly cooked rice is moist and sticky; using day-old rice prevents mushiness and clumping.
- High Heat Cooking: Cooking on high heat helps get that slight toasty flavor and quick cooking without soggy rice.
- Oil Temperature: Make sure your oil is hot before adding eggs to achieve fluffy scrambled texture.
- Season Gradually: Add soy and oyster sauce little by little, tasting as you go to avoid over-salting.
How to Serve Egg Fried Rice Recipe
Garnishes
I love sprinkling a handful of chopped fresh green onions or cilantro over the top for a burst of color and freshness. Sometimes I add a few toasted sesame seeds or a drizzle of toasted sesame oil for an extra nutty aroma.
Side Dishes
Egg fried rice pairs wonderfully with Asian-inspired sides like steamed dumplings, crispy spring rolls, or even a simple bowl of miso soup. When I m craving something heartier, I like to serve it alongside stir-fried vegetables or grilled teriyaki chicken.
Creative Ways to Present
For special occasions, I sometimes mound the rice into a bowl and invert it onto the plate for a neat dome shape, garnished with colorful sliced peppers and a sprinkle of microgreens. It makes the meal feel a bit fancy but stays easy and approachable.
Make Ahead and Storage
Storing Leftovers
I store leftover egg fried rice in an airtight container in the fridge for up to 3 days. It reheats well and still tastes great the next day, making it a perfect meal prep option.
Freezing
If I freeze leftovers, I portion the rice into freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge and reheat on the stovetop for best texture-microwaving works too but the pan gives a better freshly-cooked feel.
Reheating
Personally, I reheat egg fried rice in a hot skillet with a splash of oil and occasionally a few drops of water or soy sauce. This helps revive the rice’s texture and keeps it from drying out, tasting almost like freshly made.
FAQs
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Can I use fresh rice instead of cold cooked rice for this Egg Fried Rice Recipe?
Freshly cooked rice tends to be too moist and sticky, which can result in clumpy or mushy fried rice. For best results, use rice that s been refrigerated overnight to dry out slightly, ensuring each grain fries up perfectly separated and fluffy.
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What vegetables work best in egg fried rice?
Frozen mixed vegetables are a convenient and great option, but you can also use fresh veggies like peas, carrots, bell peppers, or scallions. Just make sure they are chopped small and cooked enough so they re tender yet crisp for texture contrast.
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Is vegetarian oyster sauce the same as regular oyster sauce?
Vegetarian oyster sauce is a meat-free alternative usually made from mushrooms that provides similar savory umami flavor without using seafood. It s perfect if you want to keep the dish vegetarian or have dietary restrictions.
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How can I make my egg fried rice less oily?
You can cut down on oil by using a non-stick pan and reducing the amount slightly, but don t skimp too much because oil helps fry the rice evenly and adds flavor. Using oils with high smoke points like vegetable oil keeps it light and prevents burning.
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Can this Egg Fried Rice Recipe be made gluten-free?
Absolutely! Simply replace regular soy sauce with tamari or a gluten-free soy sauce alternative and check that your vegetarian oyster sauce is gluten-free as well. This way, you keep all the great flavors without gluten.
Final Thoughts
This Egg Fried Rice Recipe is one of those comforting dishes I often revisit because it s dependable, delicious, and endlessly adaptable. I really recommend giving it a try-whether you re cooking for one or feeding a family, you ll appreciate how easy it is to whip up and how much everyone enjoys the familiar flavors. Trust me, once you master this simple recipe, it ll become a staple in your kitchen too!
Print
Egg Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
This classic Egg Fried Rice recipe is a flavorful and quick meal made with cold cooked rice, scrambled eggs, fresh green onions, frozen vegetables, and a savory blend of sauces. Perfect as a side or light main dish, it combines simple ingredients for a delicious Asian-inspired dish that’s easy to prepare on the stovetop.
Ingredients
Rice & Eggs
- 4–5 cups cold cooked rice
- 5 whole eggs
- 6 green onions, chopped (separate whites and greens)
Vegetables
- 2 cups frozen vegetables
Seasonings & Sauces
- 1 tsp sugar
- Salt, to taste
- 2 tsp white pepper (divided)
- 5 tbsp oil
- 2.5 tbsp vegetarian oyster sauce
- 1.5 tbsp soy sauce
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together 5 whole eggs with 1 tsp of white pepper and salt to taste until well combined.
- Heat Oil and Cook Eggs: Turn the stovetop heat to medium-high and add 5 tablespoons of oil to the pan. Once the oil is hot, add the white parts of the chopped green onion followed by the egg mixture. Allow the eggs to sit undisturbed for about 30 seconds, then continue frying and gently breaking the eggs apart for 2-3 minutes until softly scrambled.
- Add Vegetables and Scramble: Add frozen vegetables to the pan with the eggs and scramble together for 1-2 minutes to heat through and combine flavors.
- Combine Rice and Seasonings: Increase the heat to high, add the cold cooked rice to the pan along with 1 tsp white pepper, soy sauce, vegetarian oyster sauce, and sugar. Stir-fry all ingredients together for 2-3 minutes, ensuring the rice is evenly coated and heated through.
- Finish with Green Onions: Add the green parts of the chopped green onions and sauté for an additional 1-2 minutes to add freshness and aroma. Taste and adjust salt or seasoning as needed before serving.
Notes
- For best results, wet your hands with water before breaking apart the cold cooked rice to prevent clumping and reduce cooking time.
- Using cold cooked rice helps achieve the characteristic texture of fried rice and prevents it from becoming mushy.
- Feel free to substitute frozen vegetables with fresh ones such as peas, carrots, and corn based on availability.
- You can adjust the amount of soy sauce and vegetarian oyster sauce to taste depending on preferred saltiness and umami level.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 180 mg
