Name: Egg Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups cooked cold rice; 2 eggs; 2 tablespoons vegetable oil; 1 tablespoon soy sauce; 2 cloves garlic, minced; 2 green onions, chopped; Salt to taste; Pepper to taste

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Introduction

Egg Fried Rice is a quick and flavorful dish perfect for busy weeknights or a simple lunch. Combining fluffy rice, scrambled eggs, and savory soy sauce, this recipe turns basic ingredients into a satisfying meal. It’s also a fantastic way to use leftover rice and customize with your favorite add-ins.

A white plate holds a serving of fried rice mixed with yellow scrambled eggs, green peas, orange carrot cubes, and small red bell pepper pieces. On top of the rice is a sunny-side-up egg with a bright yellow yolk and slightly crisped white edges, sprinkled with small green scallions. The dish is placed on a wooden table with two small white sauce containers nearby, one filled with a dark sauce and the other with a reddish chili oil. In the background, a blue pool and palm trees are faintly visible beyond the table. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked cold rice
2 eggs
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 cloves garlic, minced
2 green onions, chopped
Salt to taste
Pepper to taste

Instructions

Step 1: Chop green onions, mince the garlic, and crack the eggs into a bowl. Break up any clumps of rice to prepare it for frying.
Step 2: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Scramble the eggs gently until just set, then remove them from the pan.
Step 3: Add the remaining oil if needed. Sauté the minced garlic and the white parts of the green onions until fragrant, about 30 seconds.
Step 4: Add the cold rice to the pan. Stir-fry it to heat through and break up any remaining clumps evenly.
Step 5: Season the rice with soy sauce, salt, and pepper. Stir well to coat the rice with the seasonings.
Step 6: Return the scrambled eggs to the pan and mix them into the rice. Add the green parts of the onions and stir to combine everything evenly.

Tips & Variations

Use day-old rice for the best texture and less moisture.
Add vegetables like peas, carrots, or bell peppers for extra color and nutrition.
Cook on high heat for a few minutes to get a slightly crispy texture on the rice.

Storage

Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving, adding a splash of water or oil to restore moisture if needed.

How to Serve

A white plate holds a large serving of fried rice mixed with scrambled egg pieces, green peas, diced orange carrots, and small red bell pepper chunks, with the rice grains showing a light brown fried color. On top of the rice is a sunny-side-up fried egg with a bright yellow yolk and slightly crispy white edges, sprinkled with green chopped scallions. To the side of the plate, there are two small white dishes, one with a dark red chili sauce and the other with a dark soy-like sauce. The setup rests on a brown wooden surface, with a blue swimming pool and lounge chairs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of cold rice?

Freshly cooked rice tends to be softer and stickier, which may result in clumpy fried rice. It’s best to use cold, leftover rice for a better texture.

Is this recipe vegetarian?

Yes, this egg fried rice recipe is vegetarian-friendly, though not vegan due to the use of eggs. You can omit the eggs or substitute with tofu if you prefer a vegan version.