Whip up this quick, delicious Egg Fried Rice in just 15 minutes! Perfect as a satisfying main dish or a flavorful side, this Chinese takeout favorite is simple enough for weeknights and flexible enough for leftovers. Get ready to make the best egg fried rice with restaurant-style flavor right from your kitchen
Table of Contents
Why You’ll Love This Egg Fried Rice
Ready in just 15 minutes, this simple egg fried rice is your weeknight lifesaver — fluffy grains kissed with soy sauce, scrambled eggs, and a little magic from your wok. It’s cozy, fragrant, and way better than takeout.
You can also try this sweet and spicy twist like our sweet chili chicken bowl with coconut
Ingredients
- 2 cups cooked day-old long-grain white rice
- 2 large eggs, beaten
- ½ small yellow onion, finely diced
- 2 tablespoons peas and carrots (fresh or frozen)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (or mushroom oyster sauce)
- 1 tablespoon oil for cooking (plus more as needed)
- 1 teaspoon sesame oil (optional, for flavor)
- 1 green onion, sliced thin for garnish
- Sesame seeds for serving (optional)
Instructions
Step 1: Scramble the Eggs
Warm your wok or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the beaten eggs. Let them set slightly, then scramble until just cooked. Remove and set aside.
Step 2: Sauté the Vegetables
Add a touch more oil, toss in diced onion, peas, and carrots. Stir-fry for about a minute until fragrant and lightly golden. This step builds that delicious fried rice aroma.
Step 3: Add the Rice
Add the day-old rice and break up any clumps. Stir-fry for another 2 minutes until the rice is hot, fluffy, and just a bit toasty on the edges.
Step 4: Season the Rice
Return the scrambled eggs to the pan. Pour in soy sauce and oyster sauce. Stir everything together so the rice is evenly coated and turns golden brown. The soy adds umami, while the oyster sauce gives it that takeout-style depth.
Step 5: Finish and Serve
Drizzle sesame oil, toss once more, and sprinkle in green onions. Serve warm with sesame seeds if you like a little crunch. It smells heavenly right off the stove!
Helpful Tips
- Use day-old rice. Fresh rice tends to clump and turn mushy.
- If your rice feels sticky, fry it in a spoon of oil first — it helps separate the grains.
- Want it spicy? Add a splash of chili oil or sriracha right at the end.
Serving Ideas
Chinese Beef and Broccoli Serve it alongside this comforting Creamy Smothered Chicken and Rice for a cozy weeknight combo.
Or try it with our quick Taco Rice Bowl when you’re craving something hearty and quick.
If you love classic takeout flavor, pair it with Chinese Beef and Broccoli for the ultimate dinner night.
Storage
Let the rice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or in the microwave for a minute or two until hot.
check out our Pinterest page filled with tasty recipes that will inspire your cooking!
FAQ
What kind of rice works best for fried rice?
Use long-grain white rice that’s been cooked the day before. The grains stay dry and separate beautifully when stir-fried.
Can I make this without oyster sauce?
Yes! Substitute with mushroom oyster sauce or an extra spoon of soy sauce plus a pinch of sugar.
How do I keep my fried rice from being soggy?
Cool your rice before using it and avoid adding too much liquid seasoning. Stir-frying quickly over high heat also helps keep it fluffy.
Can I add meat or veggies?
Absolutely. Toss in diced chicken, shrimp, or more veggies after the onions for a heartier meal.
Egg Fried Rice
Equipment
- wok or large skillet Essential for high-heat stir-frying
- Spatula For tossing and stirring
- Mixing bowl For beating the eggs
Ingredients
- 2 cups cooked day-old long-grain white rice
- 2 large eggs, beaten
- 0.5 small yellow onion, finely diced
- 2 tablespoons peas and carrots (fresh or frozen)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (or mushroom oyster sauce)
- 1 tablespoon cooking oil (plus more as needed)
- 1 teaspoon sesame oil (optional)
- 1 stalk green onion, sliced thin for garnish
- sesame seeds for serving (optional)
Instructions
- Warm your wok or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the beaten eggs. Let them set slightly, then scramble until just cooked. Remove and set aside.
- Add a touch more oil, toss in diced onion, peas, and carrots. Stir-fry for about a minute until fragrant and lightly golden.
- Add the day-old rice and break up any clumps. Stir-fry for another 2 minutes until the rice is hot, fluffy, and a bit toasty.
- Return the scrambled eggs to the pan. Pour in soy sauce and oyster sauce. Stir everything together until evenly coated and golden brown.
- Drizzle sesame oil, toss once more, and sprinkle with green onions. Serve warm with sesame seeds if desired.