This Easy Egg Fried Rice Recipe is perfect for repurposing leftover rice from last night's dinner! With just a handful of ingredients, you can have a delicious side dish, ready in only 20 minutes, that tastes just like takeout—if not better!
This fried rice recipe is quick and simple! Plus, you can also easily use whatever you have on hand. I love using jasmine rice because it has the perfect texture, but any kind of rice works great (if you need to make the rice, my Instant Pot Rice Recipe is super easy!) Throw in leftover diced chicken or ham or those random veggies you have in the produce drawer. This recipe is very flexible!
Try my unique and flavorful Curry Fried Rice next for a fun twist!
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❤️ Why You'll Love This Recipe
- Better Than Takeout – This homemade version is just as flavorful (I think it's actually better!) than your favorite takeout fried rice, and you can customize it depending on what you have on hand.
- Quick & Easy – Ready in just 15 minutes, this is the perfect recipe for those busy weeknights.
- Great for Using Up Leftovers – This recipe is the ultimate way to use up that leftover rice from last night's dinner, turning it into a tasty, restaurant-quality dish with very minimal effort!
🛒Ingredients
- Jasmine or long-grain rice – Day-old rice works best for fried rice since it’s drier and won’t get mushy. But if you only freshly cooked rice, spread it on a plate or pan for 10 minutes to help it dry out a bit.
- Cornstarch – Sprinkling cornstarch over the rice helps absorb excess moisture and creates a slightly crispier texture.
- Oyster sauce – This is a must for Asian cuisine! I highly recommend not skipping this ingredient as it adds an amazing rich, savory, and slightly sweet umami flavor.
- Sesame oil – You only need a little bit to add that classic flavor found in Asian foods!
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
🔄 Substitutions & Variations
- Butter – Replace the butter with vegetable oil for a vegetarian/vegan option.
- Minced garlic – Fresh garlic works best, but garlic powder can be used.
- Eggs – Scrambled eggs add protein and richness. You can leave them out for a vegetarian/vegan dish.
- Soy sauce – Use low-sodium soy sauce if you prefer a less salty dish, or swap it for tamari or coconut aminos for a gluten-free option.
- Oyster sauce – If you don’t have oyster sauce or would like a vegetarian/vegan substitute, you can use hoisin sauce.
🔪 How to Make This Easy Egg Fried Rice Recipe
- Sauté Onion and Garlic: Set a large skillet or wok over medium heat. Melt the butter, and then add the diced onion. Cook until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Veggies: Add in the frozen peas and carrots, cooking for a few minutes until they are thawed. Push everything to one side of the pan.
- Scramble the Eggs: Crack the eggs into the empty space on the other side of the pan. Scramble them until fully cooked, then mix them with the vegetables.
- Add the Rice: Stir in the rice and sauté for 2-3 minutes, breaking up any clumps.
- Add Sauces and Seasonings: Add in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined. Adjust seasoning with salt, pepper, and a dash of sugar to taste.
- Serve Hot and enjoy!
🌟 Expert Tips
- Freshly cooked rice tends to be too soft and sticky. But if you don’t have day-old rice, you can use freshly cooked rice in a pinch! Simply spread it out on a plate or tray and let it dry out for 10-15 minutes before using it in the fried rice recipe.
- A light dusting of cornstarch helps absorb excess moisture and gives the rice a slightly crispier texture.
- Cooking on medium-high to high heat helps fry the rice quickly and gives it that authentic takeout-style texture.
- Overcrowding the pan can make the rice soggy. If making a large batch, cook in smaller portions for even frying.
- When adding eggs, push the veggies to one side of the pan so the eggs can scramble separately before mixing everything together.
- A little toasted sesame oil at the end adds amazing depth and aroma—don’t cook it too long, or it can lose its flavor.
💭 FAQs
Refrigerator: Let the fried rice cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
Reheat: For the best texture, reheat the rice on the stovetop in a skillet with a little bit of butter or oil over medium heat, then stir-fry the rice for 3-5 minutes until heated through. The rice can also be microwaved by adding a splash of water and then covering it with a damp paper towel. Microwave in 30-second intervals, stirring in between.
Enjoy it on its own for a quick and satisfying meal! And add extra protein like chicken, shrimp, or tofu to make it heartier.
Pair it with crispy egg rolls, fresh spring rolls, or Beef Wontons for the ultimate takeout-style experience.
Serve it with a side of vegetables like bok choy, broccoli, or bell peppers for a colorful and nutritious meal.
Pair it with other Asian-inspired dishes like teriyaki chicken, Mongolian beef, honey garlic shrimp, or my Easy Orange Chicken Recipe.
Yes! Brown rice works well, but it has a chewier texture and takes longer to cook. Make sure it’s fully cooked and cooled before using.
You can mix in things like broccoli, bell peppers, corn, snap peas, mushrooms, spinach, or bean sprouts—fried rice is super customizable so get creative with what you already have on hand!
🥢More Asian-Inspired Recipes to Try
📋 Recipe
Easy Egg Fried Rice Recipe
Ingredients
- 4 cups cooked jasmine or long-grain rice day-old, or spread on a plate for 10 minutes if fresh
- 1 tablespoon cornstarch
- 3 tablespoon butter
- 1 cup frozen peas and carrots
- ½ cup white onion diced
- 1 teaspoon minced garlic
- 3 eggs
- 2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon granulated sugar
Instructions
- In a large bowl, toss the rice with the cornstarch.
- In a large skillet or wok, melt the butter over medium heat. Add the diced onion and cook until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the frozen peas and carrots, cooking until thawed. Push everything to one side of the pan.
- Crack the eggs into the empty space in the pan. Scramble them until fully cooked, then mix them with the vegetables.
- Stir in the rice and sauté for 2-3 minutes, breaking up any clumps.
- Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined. Adjust seasoning with salt, pepper, and a dash of sugar to taste.
- Serve hot and enjoy!
Notes
- Use Day-Old Rice: For the best texture, use chilled, day-old rice. Fresh rice should be dried out on a plate or tray for 10-15 minutes before cooking.
- Customize: Feel free to add in your favorite proteins (chicken, ham, pork, etc.) and veggies to make the fried rice your own.
- Adjust Sauce: You can modify the amount of soy sauce, oyster sauce, and sesame oil added for your preferred flavor preference.
- High Heat: Cook on high for crispy, fried rice.
- Storage: Store leftovers in the fridge for up to 4 days; reheat on the stovetop.
Ashley Amundsen says
I always seem to have a lot of rice leftover from meals. This fried rice recipe is the easiest way to repurpose that rice into something totally new! Plus, it's so yummy - my entire family loves it (even the picky eaters!)