EGG FRIED RICE

Egg Fried Rice is a popular and flavorful Asian dish made by stir-frying cooked rice with eggs, vegetables, and savory seasonings. It’s a quick, satisfying meal that originated in Chinese cuisine but has become a global favorite due to its simplicity and versatility.

Typically prepared in a hot wok with minimal oil, the rice is tossed with scrambled eggs, green onions, soy sauce, and optional add-ins like peas or carrots. Perfect as a standalone dish or a side, egg fried rice is ideal for using up leftover rice and can be easily customized to suit various tastes and dietary preferences.

Cooking Method: Sauteing, Simmering

Cuisine: Asian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 3

Estimated Cost: 6.00

Calories: 350 kcal

Best Season: Suitable throughout the year

Description

Egg Fried Rice is a classic Asian dish made by stir-frying cooked rice with scrambled eggs, vegetables, and seasonings like soy sauce, garlic, and green onions. It's quick, flavorful, and a great way to use leftover rice.

The eggs add protein and richness, while the veggies give it color and crunch. This dish can be enjoyed as a light main course or as a side with other Asian meals.

Simple yet satisfying, egg fried rice is customizable with add-ins like chicken, shrimp, or tofu. Perfect for busy weeknights or meal prep.

Ingredients

2 cups cooked rice
2 eggs
2 tablespoon oil (vegetable or sesame)
3 garlic cloves (minced)
1/2 cup chopped green onions
1/2 cup mixed vegetables
2 tablespoon soy sauce
1 teaspoon oyster sauce
Salt and pepper to taste

Instructions

1
Prepare Ingredients:
Crack the eggs into a bowl and beat them lightly. Make sure your rice is cold and not clumped together.
2
Scramble the Eggs:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the eggs and scramble until just set. Remove and set aside.
3
Sauté Aromatics:
In the same pan, add another tablespoon of oil. Sauté minced garlic and green onions for about 30 seconds until fragrant.
4
Add Veggies (Optional):
Toss in the mixed vegetables and stir-fry for 2–3 minutes until slightly tender.
5
Fry the Rice:
Add the rice and break up any clumps. Stir-fry for 3–4 minutes, allowing the rice to heat and get slightly crispy.
6
Season:
Add soy sauce, oyster sauce (if using), salt, and pepper. Mix well to coat the rice evenly.
7
Combine Eggs:
Add the scrambled eggs back into the pan. Stir everything together until well combined.
8
Serve:
Garnish with extra green onions if desired. Serve hot with chili sauce or pickles.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 3g15%
Cholesterol 150mg50%
Sodium 700mg30%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 2g
Protein 10g20%

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Egg Fried Rice: Tips, Tricks & Serving Ideas

Egg Fried Rice is a quick, satisfying dish loved around the world. It’s versatile, budget-friendly, and perfect for using up leftovers. But getting it just right takes a little technique. Here’s how to elevate your fried rice game with practical tips, clever tricks, and tasty serving suggestions.

Tips for Perfect Egg Fried Rice

Use Day-Old Rice
Fresh rice is too moist and sticky. For best results, use cold, leftover rice that has been refrigerated overnight. The grains dry out a bit, making them easier to separate and fry. If you’re in a rush, spread freshly cooked rice on a tray and chill it in the fridge or freezer for 20–30 minutes.
High Heat is Key
Fried rice thrives on high heat. It helps you get that smoky “wok hei” flavor that’s so iconic in restaurant-style fried rice. Use a wok if you have one, or a large non-stick skillet to give everything room to move.
Scramble the Eggs Separately First
Cook your eggs first and set them aside. This keeps them fluffy and avoids overcooking. You’ll add them back in at the end so they stay soft and slightly golden.
Prep Everything Before Cooking
Once you start frying, things move fast. Have your ingredients chopped, measured, and ready to go—this includes your rice, veggies, soy sauce, eggs, and aromatics like garlic, ginger, or scallions.
Don’t Overload the Pan
Too much rice in a small pan = steaming, not frying. Cook in batches if needed. Fried rice should be dry, not soggy.
Use the Right Oil
Go for oils with a high smoke point like peanut oil, vegetable oil, or sesame oil (for flavor). Avoid olive oil—it doesn’t hold up well to high heat.
Soy Sauce is Not the Only Flavor
Balance soy sauce with other flavor boosters: a dash of oyster sauce, a drizzle of sesame oil, or a sprinkle of white pepper. For spice, try chili flakes or Sriracha.

Serving Ideas & Variations

Classic Style: Serve as a side dish with stir-fries, dumplings, or grilled meats.
Full Meal: Add protein like cooked shrimp, shredded chicken, tofu, or leftover roast pork to make it a hearty main.
Vegetarian Option: Add peas, carrots, corn, bell peppers, and green onions for a colorful veggie-packed version.
Toppings: Garnish with chopped scallions, toasted sesame seeds, or a fried egg on top for extra richness.
Dipping Sauces: Pair with soy sauce, chili oil, or sweet chili sauce for extra flavor on the side.

Servings

This recipe usually serves 2–3 as a main dish or 4 as a side. To scale up, just double the ingredients—but remember to cook in batches to maintain that fried texture.

With these simple tips and tricks, you’ll be dishing up restaurant-quality egg fried rice in your own kitchen. It’s fast, flavorful, and endlessly customizable—perfect for weeknight meals or satisfying midnight cravings.

Let me know if you’d like a step-by-step recipe to go with it!

Keywords: Stir-fry, Asian cuisine, Quick meal, Leftover rice, Scrambled eggs,