Chinese egg fried rice is easy, delicious, and can be made in under 10 minutes! This easy egg fried rice recipe is the perfect versatile and affordable dish that goes with just about anything.
There is nothing better than making a homemade egg fried rice dish that is as easy to make as it is tasty. Chinese egg fried rice is a very popular dish in most Chinese restaurants simply because eggs and rice are hands down the best food pairing that has ever existed. It is that good!
All you need is a handful of ingredients to make this simple egg-fried rice. Egg rice is made with fluffy white jasmine rice, soft scrambled eggs, soy sauce, sesame oil, garlic, and green onions.
The best part about this easy egg fried rice recipe is that you can make it in under 10 minutes! This eggs and rice recipe would pair deliciously with my chicken and broccoli, beef and broccoli, or char siu pork recipes!
Table of Contents
❤️ Why You’ll Love This Recipe
- Easy. This Chinese egg fried rice only has 5 easy to follow steps that you can complete in under 10 minutes.
- Affordable. You only need a few pantry staple ingredients to make this simple egg fried rice!
- Delicious. If you love eggs and rice, this recipe was simply made for you. The combination of fluffy lightly seasoned white rice paired with softly scrambled eggs and minced green onions is simply amazing.
🍽 Kitchen Equipment
You will only need 2 items of kitchen equipment for this easy eggs and rice recipe!
- Mixing Bowl: You will need a small mixing bowl to whisk the eggs together.
- Wok or large skillet: you can use either a wok or a large skillet to toss everything together.
🛒 Ingredients
You can find all of the ingredients for this egg rice recipe at your local grocery store! No hard-to-find ingredients are needed.
- Jasmine Rice: the best rice to use for this Chinese egg fried rice is day-old Jasmine white rice. Day-old rice is slightly harder and firmer which will prevent your egg fried rice to be a clumpy and soggy mess.
- Large Eggs: eggs are the star ingredient! Make sure to use fresh large eggs for the best flavor.
- Salt: a dash of salt will season the scrambled eggs and elevate the flavor.
- Green Onion: freshly chopped green onion bring a rich aromatic flavor to the egg rice.
- Garlic: freshly minced garlic also adds a fragrant garlic-y aromatic flavor to the eggs and rice.
- Soy Sauce: a drizzle of soy sauce brings in a rich umami flavor and a hint of salt to the rice. Make sure to use regular soy sauce and not light or dark soy sauce.
- Toasted Sesame Oil: toasted sesame oil adds a hint of toasted nuttiness and umami flavor to the egg rice.
- White Pepper: a touch of white pepper seasons the dish.
✨ Substitutions and Additions
The best part about this easy egg fried rice recipe is that you can customize it however you want!
- Tamari: if you are looking for a gluten-free alternative, go ahead and swap out the soy sauce for tamari.
- Brown rice: if you do not want to use white jasmine rice, you can substitute it with brown rice instead.
- Protein: you can add more protein into this simple egg fried rice such as chicken, beef, pork, shrimp, or tofu!
- Vegetables: if you are looking to make this easy egg fried rice into a more well-balanced meal go ahead and add some vegetables like broccoli, bok choy, green beans, corn, mushrooms, carrots, peas, etc.
📝 How to Make Egg Fried Rice
You can make this quick and easy egg fried rice in under 10 minutes! I highly recommend planning ahead and making your rice the night before for the best results.
- Scramble the eggs. In a small mixing bowl, whisk together the eggs and salt until combined. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat and swirl it around to cover the wok. Once the pan is hot, add the whisked eggs and scramble with a spatula for 1 minute. Transfer the eggs onto a separate dish and set aside.
- Saute aromatics. Add about 2 tablespoons of vegetable oil onto the wok over medium heat until hot. Add the white part of the green onion and garlic and saute for about 30 seconds or until fragrant.
- Add rice. Then add the cold day-old rice toss to combine and break up the rice grains as much as possible. Cook until the rice is heated through, about 3-4 minutes.
- Add eggs and green onion. Add the eggs and green part of the green onion and toss to combine.
- Season and serve. Add the soy sauce, sesame oil, and white pepper. Stir to combine and serve immediately. Enjoy!
⭐️ Tips for the Best Egg Fried Rice
- Use Day Old Rice! This is a MUST. Freshly cooked white rice tends to be soft and sticky which turns clumpy and soggy when tossed in a hot skillet. Day-old rice is cold, slightly drier, and firm which can easily separate and create fluffy separated rice when cooked in a skillet.
- Use fresh eggs. Since this is an eggs and rice recipe, make sure that the star ingredient is fresh for the best flavor!
- Do not overcook your eggs. When you scramble your eggs, make sure to cook them until they are plump, holding together with a touch of moisture on the top of the eggs. You do not want overly dry and brittle eggs.
🥡 Storage Instructions
This simple egg fried rice is best served immediately but you can store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave or toss on a warm skillet until warm.
💬 Frequently Asked Q’s & A’s
Leftover day-old jasmine white rice is what I recommend for this easy egg fried rice. You can alternatively use brown fried rice as well.
You can if you reduce the amount of water you use to cook the rice so that it is on the drier side. You would also need to spread the rice over a baking sheet and refrigerate it for at least 2 hours for a “day old” rice effect.
Yes! When the rice grains are cold, they are firm and slightly dehydrated which is the best time to toss the rice in the skillet to prevent it from getting too soggy.
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👩🏻🍳 Recipe
Egg Fried Rice
Equipment
Ingredients
- 3 cups cooked jasmine rice cold at least 1 day old
- 3 tablespoons vegetable oil divided
- 4 large eggs whisked
- ¼ teaspoon salt
- 3 stalks green onion chopped white and green parts separated
- 2 cloves garlic minced
- 2 tablespoon soy sauce
- ½ tablespoon sesame oil
- ¼ teaspoon white pepper
Instructions
- Scramble the eggs. In a small mixing bowl, whisk together the eggs and salt until combined. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium high heat and swirl it around to cover the wok. Once the pan is hot, add the whisked eggs and scramble with a spatula for 1 minute. Transfer the eggs onto a separate dish and set aside.
- Saute aromatics. Add about 2 tablespoons of vegetable oil onto the wok over medium heat until hot. Add the white part of the green onion and garlic and saute for about 30 seconds or until fragrant.
- Add rice. Then add the cold day old rice toss to combine and break up the rice grains as much as possible. Cook until the rice is heated through, about 3-4 minutes.
- Add eggs and green onion. Add the eggs and green part of the green onion and toss to combine.
- Season and serve. Add the soy sauce, sesame oil and white pepper. Stir to combine and serve immediately. Enjoy!
Notes
- Use Day Old Rice! This is a MUST. Freshly cooked white rice tends to be soft and sticky which turns clumpy and soggy when tossed in a hot skillet. Day-old rice is cold, slightly drier, and firm which can easily separate and create fluffy separated rice when cooked in a skillet.
- Use fresh eggs. Since this is an eggs and rice recipe, make sure that the star ingredient is fresh for the best flavor!
- Do not overcook your eggs. When you scramble your eggs, make sure to cook them until they are plump, holding together with a touch of moisture on the top of the eggs. You do not want overly dry and brittle eggs.
- Storage Instructions: this egg fried rice is best served immediately but you can store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave or toss on a warm skillet until warm.
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