I share an Easy Stir Fried Rice made in 10 minutes with eggs, leftover rice, and just six pantry staples so it works as a budget-friendly main or side and includes my top tips for Chinese takeout results.
I love hacking weeknight dinners and this one starts with day old long grain white rice and beaten eggs. Don’t be fooled, its stupidly simple but somehow nails that takeout vibe, and you’ll want to know why.
I toss cold rice into a screaming hot wok, let it sing, then stir in the eggs so they lace the grains. These little moves turn basic into something more, kinda like magic you can eat.
It’s the sort of Easy Stir Fried Rice that surprises friends, and if you’re hunting a Fried Rice With Egg Recipe that actually works, try this.
Ingredients
- Provides starchy carbohydrates and chewy texture; best when cold so grains stay separate, not mushy.
- Bring protein, richness and silkiness; scramble into rice for thing that feels hearty and comforting.
- Neutral oil gives high smoke point for fast frying; adds cooking fat without overpowering flavors.
- Salty, savory umami that seasons and colors rice; balances sweetness and adds depth overall.
- Toasted sesame oil is very aromatic and nutty, used sparingly at end for big flavor.
- Bright green onions give fresh crunch, mild onion bite and color, they lift the dish.
Ingredient Quantities
- 3 cups cold cooked long grain white rice, day old is better
- 2 large eggs beaten
- 2 tablespoons neutral oil like vegetable or canola
- 2 tablespoons soy sauce (light or regular)
- 1 teaspoon toasted sesame oil
- 3 green onions, thinly sliced
How to Make this
1. If your rice is fresh, spread it on a tray and fridge it for at least 30 minutes so it’s cold and dries a bit, day old rice is best; break up any big clumps with your hands or a fork so you have 3 cups loose grains.
2. Beat the 2 large eggs in a bowl and thinly slice the 3 green onions, separate white and green parts if you can.
3. Heat a large wok or heavy skillet over high heat until very hot, almost smoking, then add 1 tablespoon of the neutral oil. High heat is key to getting that takeout flavor, dont skip it.
4. Pour the beaten eggs into the hot oil, stir quickly to make soft curds, cook only until just set, then transfer the scrambled eggs to a plate and set aside.
5. Add the remaining 1 tablespoon oil to the wok, add the cold rice and spread it out, pressing down with a spatula for a few seconds to let some grains crisp, then stir and toss to break up any remaining lumps. Work fast so rice gets heated through but not soggy.
6. Drizzle the 2 tablespoons soy sauce around the pan and toss the rice to coat evenly, scraping any browned bits off the bottom for flavor. Dont drown the rice, less is better than more.
7. Return the scrambled eggs to the pan, add the white parts of the green onions, toss everything together until combined and hot.
8. Turn off the heat, stir in the 1 teaspoon toasted sesame oil and the green parts of the green onions, taste and add a little more soy sauce if needed, then serve immediately.
Equipment Needed
1. Large wok or heavy skillet, about 12 inch, for high heat cooking
2. Stove or cooktop capable of getting very hot
3. Heatproof spatula for pressing, tossing and scraping browned bits
4. Mixing bowl to beat the eggs in
5. Fork or small whisk to break up the eggs and any rice clumps
6. Rimmed tray or plate to spread and chill the rice in the fridge
7. Cutting board and sharp knife for slicing the green onions
8. Measuring spoons and a 1 cup measure for soy sauce, oil and rice portions
9. Small plate or bowl to hold the scrambled eggs while you cook them
FAQ
Egg Fried Rice Recipe Substitutions and Variations
- Long grain white rice: swap for day-old jasmine or basmati rice, or use leftover brown rice though it’s a bit chewier
- 2 large eggs beaten: replace with crumbled firm tofu (add a pinch of turmeric for color) or a chickpea-flour “omelet” mix for a vegan option
- 2 tablespoons soy sauce: use tamari for gluten-free cooking or coconut aminos if you want something soy-free and a touch sweeter
- 3 green onions: substitute chopped chives, thinly sliced shallot, or the white part of a regular onion if scallions aren’t available
Pro Tips
1. Let the rice dry out as much as you can, even stick it in the freezer for 10 minutes if youre in a hurry, drier grains = better separation and more crisp bits when you sear it.
2. Use a very hot pan and add oil after it gets hot, not before, this keeps the oil from smoking too much and helps make small browned bits fast, give the rice a few seconds pressed down so little crusts form.
3. Season the eggs lightly before cooking and pull them off the heat while theyre still a bit soft, theyll finish cooking from the wok heat and wont dry out, plus softer eggs blend better into the rice.
4. Finish with the toasted sesame oil and add any extra salt or soy only at the end, a little goes a long way, and dont be afraid to toss in a tiny pinch of MSG or chicken powder for that deep takeout flavor.
Egg Fried Rice Recipe
I share an Easy Stir Fried Rice made in 10 minutes with eggs, leftover rice, and just six pantry staples so it works as a budget-friendly main or side and includes my top tips for Chinese takeout results.
3
servings
355
kcal
Equipment: 1. Large wok or heavy skillet, about 12 inch, for high heat cooking
2. Stove or cooktop capable of getting very hot
3. Heatproof spatula for pressing, tossing and scraping browned bits
4. Mixing bowl to beat the eggs in
5. Fork or small whisk to break up the eggs and any rice clumps
6. Rimmed tray or plate to spread and chill the rice in the fridge
7. Cutting board and sharp knife for slicing the green onions
8. Measuring spoons and a 1 cup measure for soy sauce, oil and rice portions
9. Small plate or bowl to hold the scrambled eggs while you cook them
Ingredients
3 cups cold cooked long grain white rice, day old is better
2 large eggs beaten
2 tablespoons neutral oil like vegetable or canola
2 tablespoons soy sauce (light or regular)
1 teaspoon toasted sesame oil
3 green onions, thinly sliced
Directions
- If your rice is fresh, spread it on a tray and fridge it for at least 30 minutes so it's cold and dries a bit, day old rice is best; break up any big clumps with your hands or a fork so you have 3 cups loose grains.
- Beat the 2 large eggs in a bowl and thinly slice the 3 green onions, separate white and green parts if you can.
- Heat a large wok or heavy skillet over high heat until very hot, almost smoking, then add 1 tablespoon of the neutral oil. High heat is key to getting that takeout flavor, dont skip it.
- Pour the beaten eggs into the hot oil, stir quickly to make soft curds, cook only until just set, then transfer the scrambled eggs to a plate and set aside.
- Add the remaining 1 tablespoon oil to the wok, add the cold rice and spread it out, pressing down with a spatula for a few seconds to let some grains crisp, then stir and toss to break up any remaining lumps. Work fast so rice gets heated through but not soggy.
- Drizzle the 2 tablespoons soy sauce around the pan and toss the rice to coat evenly, scraping any browned bits off the bottom for flavor. Dont drown the rice, less is better than more.
- Return the scrambled eggs to the pan, add the white parts of the green onions, toss everything together until combined and hot.
- Turn off the heat, stir in the 1 teaspoon toasted sesame oil and the green parts of the green onions, taste and add a little more soy sauce if needed, then serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 222g
- Total number of serves: 3
- Calories: 355kcal
- Fat: 14.5g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 8.1g
- Cholesterol: 124mg
- Sodium: 648mg
- Potassium: 178mg
- Carbohydrates: 46.3g
- Fiber: 0.8g
- Sugar: 0.3g
- Protein: 9.1g
- Vitamin A: 247IU
- Vitamin C: 3.3mg
- Calcium: 45mg
- Iron: 0.9mg
