Egg Fried Rice Recipe
If you’re anything like me, you know the magic of a good egg fried rice recipe—it’s quick, comforting, and always hits the spot when you want something simple but tasty. This recipe is one I turn to on busy weeknights or whenever I have leftover rice hanging out in the fridge. That way, nothing goes to waste and you end up with a dish that tastes like it took way more effort than it actually did.
What I love most about this Egg Fried Rice Recipe is how adaptable it is and how those few simple ingredients come together to create something really satisfying. The flavorful mix of sesame oil, dark soy sauce, and fresh lemon juice lifts it beyond plain rice—plus, the eggs add a nice protein boost that makes it feel like a complete meal. I can’t wait for you to try it out and see how easily it becomes a go-to in your kitchen.
Ingredients You’ll Need
These ingredients blend perfectly to build that classic savory and slightly tangy flavor we all crave in egg fried rice. I always recommend using day-old rice if you can—it fries up better and doesn’t clump.
- Vegetable oil: Great for high-heat cooking and doesn’t overpower the other flavors.
- Onion: Adds a nice sweetness and depth—diced small for even cooking.
- Garlic: Fresh minced garlic makes all the difference—use it generously.
- Long-grain rice: Best if boiled, cooled, and a bit dried out in the fridge—prevents mushiness.
- Sesame oil: Just a splash adds that signature nutty aroma and richness.
- Eggs: Acts as protein and gives the dish a lovely, fluffy texture.
- Dark soy sauce: For deep umami flavor and that beautiful color.
- Salt: Balances everything—adjust to your taste.
- Garlic salt: Extra garlic punch with a bit of seasoning kick.
- Lemon juice: The secret weapon that brightens the whole dish.
- Spring onions/scallions: Fresh and crisp garnish to finish off.
Variations
This Egg Fried Rice Recipe is like a blank canvas—you can easily tweak it to suit your mood or what’s in your fridge. I often throw in a handful of frozen peas or some shredded carrot for color and crunch. Feel free to experiment.
- Add veggies: I love tossing in snap peas, diced bell peppers, or corn for extra nutrition and texture.
- Spicy kick: Sometimes I add a dash of chili oil or some fresh chopped chilies if I feel like turning up the heat.
- Protein upgrades: Leftover chicken, shrimp, or tofu can easily be added to bulk it up.
- Make it vegan: Simply skip the eggs and increase the veggies, or use scrambled tofu for that eggy texture.
How to Make Egg Fried Rice Recipe
Step 1: Prep Your Ingredients and Rice
Start by making sure your rice is cool and dry—leftover rice from the day before works perfectly. While the rice cools, dice the onion finely and mince the garlic cloves. It’s worth prepping everything first because this recipe comes together fast once you start cooking.
Step 2: Sauté Onion and Garlic
Heat the vegetable oil in a large wok or non-stick pan over medium-high heat. Toss in the diced onion, and cook for 2-3 minutes until softened and translucent. Then add the minced garlic, stirring constantly for about a minute until fragrant—but be careful not to burn it, or you’ll get bitterness.
Step 3: Add Rice and Seasonings
Now toss in your cooled rice, breaking up any clumps with your spatula. Stir-fry everything together for a couple of minutes to warm through. Drizzle the sesame oil and dark soy sauce evenly over the rice. Sprinkle in salt and garlic salt for seasoning, stirring well to combine every grain and layer of flavor.
Step 4: Cook the Eggs In
Push the rice to one side of the pan to make space. Crack in the eggs and scramble them gently, then mix them into the rice. The eggs should be just cooked through and lightly fluffy, not rubbery. This step brings that lovely texture contrast and adds protein to your meal.
Step 5: Finish with Lemon Juice and Spring Onions
Turn off the heat and stir in the fresh lemon juice for a bright, tangy finish that I swear takes this dish to the next level. Finally, sprinkle over the chopped spring onions for a pop of color and mild oniony crunch.
How to Serve Egg Fried Rice Recipe
Garnishes
I always top my egg fried rice with a handful of freshly chopped spring onions—not only do they add flavor, but they also look pretty. Sometimes, I’ll add a sprinkle of toasted sesame seeds or a few thin slices of red chili for extra zing.
Side Dishes
This Egg Fried Rice Recipe works fantastically as a main or a side. I love pairing it with a simple cucumber salad or some stir-fried greens like bok choy or Chinese broccoli. If you’re feeling indulgent, some sweet and sour chicken or crispy spring rolls are perfect partners.
Creative Ways to Present
For a special dinner, try shaping the fried rice into neat little domes using a small bowl or ramekin. Serve with a drizzle of sriracha or a side of pickled vegetables. It’s a fun way to elevate the humble egg fried rice and impress your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover egg fried rice into an airtight container and store it in the fridge. It keeps well for up to 3 days, making it perfect for quick lunches or dinners. Just make sure to cool it down quickly after cooking to keep it fresh and safe.
Freezing
If you want to freeze leftovers, spread the rice out on a baking tray to freeze individually first—this prevents clumping. Once frozen solid, transfer to a freezer-safe container or bag. It can be frozen for up to a month; just thaw thoroughly before reheating.
Reheating
I find reheating egg fried rice in a hot pan with a little oil works best to revive that slightly crispy texture. Avoid microwaving straight from the fridge as it can get soggy. Stir-frying quickly ensures each grain is hot and fluffy again, almost like freshly made.
FAQs
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Can I use fresh rice for egg fried rice?
While you can use freshly cooked rice, day-old rice is generally better because it’s drier and less sticky, which helps prevent clumping when you fry it. If you’re using fresh rice, try spreading it out on a tray to cool and dry slightly before cooking.
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How do I avoid soggy egg fried rice?
The key is using cold, dry rice and cooking on high heat with a good amount of oil. Also, avoid overloading the pan; give the rice room to fry evenly, and stir frequently but gently to keep the grains separate.
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Can I add other proteins like chicken or shrimp?
Absolutely! Adding pre-cooked chicken, shrimp, or tofu not only boosts protein but also makes the dish more filling. Just add these toward the end of the stir-fry to warm through without overcooking.
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What if I don’t have dark soy sauce?
If dark soy sauce is unavailable, you can substitute with regular soy sauce combined with a pinch of brown sugar or molasses to mimic the deeper color and slightly sweet flavor.
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Is this Egg Fried Rice Recipe suitable for meal prep?
Definitely! It stores well in the fridge for a few days and reheats beautifully, making it an excellent option for meal prepping quick lunches and dinners.
Final Thoughts
This Egg Fried Rice Recipe has become such a staple for me because it’s easy, quick, and endlessly customizable—plus, it tastes way better than takeout. I hope you enjoy making it as much as I do, turning a few simple ingredients into a satisfying comfort meal. Give it a try and tweak it to your liking; I promise it’ll become one of your favorite weeknight go-tos.
Print
Egg Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A simple and flavorful Egg Fried Rice recipe made with boiled long-grain rice, sautéed onions and garlic, eggs, and seasoned with soy sauce, sesame oil, and lemon juice. Perfect as a quick weeknight side or main dish.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice boiled)
- ½ tbsp sesame oil
- 2 eggs
- 2 tbsp dark soy sauce
- ¼ tsp salt
- ¼ tsp garlic salt
- 1 tbsp lemon juice (fresh or bottled)
To Serve
- ½ bunch spring onions/scallions, chopped
Instructions
- Prepare the Ingredients: Dice the onion and mince the garlic cloves. Ensure the rice is already boiled, cooled, and separated to avoid clumps.
- Heat Vegetable Oil: In a large skillet or wok over medium heat, add the vegetable oil and heat until shimmering.
- Sauté Onions and Garlic: Add the diced onion to the skillet and sauté until translucent and soft, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add the Rice: Add the boiled and cooled long-grain rice to the skillet, breaking up any lumps and stirring to combine with the onion and garlic mix.
- Season and Mix Eggs: Push the rice mixture to one side of the skillet. Crack the eggs into the empty side and scramble gently until just cooked.
- Incorporate Eggs and Seasonings: Mix the scrambled eggs thoroughly into the rice. Drizzle sesame oil, dark soy sauce, salt, and garlic salt evenly over the rice. Stir well to evenly distribute all ingredients and flavors.
- Add Lemon Juice: Pour the lemon juice over the rice mixture and toss again to balance the flavors with a subtle tangy note.
- Serve and Garnish: Transfer the egg fried rice to serving plates or bowls and garnish with chopped spring onions or scallions for a fresh finish.
Notes
- Use cold, leftover rice for best texture and to prevent sogginess.
- Adjust soy sauce quantity according to taste preference and saltiness.
- For extra veggies, consider adding peas, carrots, or bell peppers during the sauté step.
- You can substitute vegetable oil with any neutral cooking oil.
- Ensure eggs are fully cooked before mixing to avoid any raw bits.
