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+ servings
Up close with a bowl of egg fried rice.
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Egg Fried Rice

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.
Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Snack
Cuisine Chinese
Keyword breakfast fried rice, Chinese egg fried rice, easy egg fried rice, egg fried rice, egg rice, eggs and rice, simple egg fried rice
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 3 servings
Calories 458kcal
Author takestwoeggs

Ingredients

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.

Nutrition

Calories: 458kcal | Carbohydrates: 50g | Protein: 14g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 964mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg