When you need a fast, satisfying meal, nothing beats a classic Egg Fried Rice. Ready in just 10 minutes, this dish is the perfect way to turn leftover rice into something exciting. With fluffy eggs, savory soy sauce, and a hint of sesame, it delivers restaurant-style flavor right in your own kitchen.
The first time I made this Egg Fried Rice, it was out of desperation—I had leftover rice from the night before and zero motivation to cook a big dinner. I whisked a few eggs, tossed in some soy sauce, and within minutes, my husband was saying, “This tastes better than takeout!” Now, it has become our go-to quick meal for busy weeknights. The kids love it because it’s simple, and I love it because it’s budget-friendly and always hits the spot. It’s the kind of recipe that sneaks its way into your weekly routine without even trying.
Why This Easy Egg Fried Rice
-
Ready in 10 minutes – A lifesaver for busy days.
-
Uses leftovers – Perfect for day-old rice.
-
Restaurant-style flavor – Savory, fluffy, and aromatic.
-
Customizable – Add veggies, shrimp, or chicken to make it heartier.
Ingredients
-
2 cups / 340 g (0.75 lb) cooked jasmine rice, cold & day-old (or substitute with any long-grain white rice)
-
1 green onion (about 15 g / 0.03 lb), finely chopped
-
2.5 tbsp / 37 ml regular soy sauce (or light soy sauce; avoid dark soy sauce)
-
½ tbsp / 7 ml sesame oil
-
4 large eggs, beaten
-
2 tbsp / 30 ml vegetable oil (or any neutral cooking oil)
Directions
-
Heat the pan – In a wok, let the vegetable oil heat until smoking; in a skillet, just heat until hot.
-
Cook the eggs – Pour in the beaten eggs and stir-fry quickly, letting them set but remain soft and moist.
-
Add the rice – Toss in the cold, day-old rice, breaking apart any clumps as you stir.
-
Add onions & flavor – Push rice and eggs to one side of the pan, add the remaining oil, then stir in the chopped green onions. Mix everything together.
-
Season – Drizzle soy sauce and sesame oil along the edges of the pan, then toss until the rice is evenly coated and golden brown.
-
Serve – Remove from heat and enjoy immediately while it’s hot and fragrant.
Notes & Tips
-
Rice matters: Day-old rice works best because it’s firmer and less sticky than freshly cooked rice.
-
Add-ins: Toss in peas, carrots, shrimp, or chicken for extra protein and flavor.
-
Soy sauce swap: Use tamari for gluten-free or coconut aminos for a slightly sweeter taste.
-
Meal prep friendly: Cook extra rice ahead of time and refrigerate—it makes fried rice prep a breeze.