Easy Egg Fried Rice – 15 Minute Recipe

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Easy Egg Fried Rice is a simple and quick recipe perfect for busy weeknights. You can customize this 15 minute recipe easily with what you have on hand, it always turns out delicious!

Growing up my mom and I would have “family night” at Chinese restaurants every Wednesday night and I always loved ordering fried rice. Fast forward to feeding my own family and this simple egg fried rice is a go-to recipe on our menu rotation because it is one of the few meals the entire family loves. 

Why I love this recipe

• it is fast and easy recipe to prep
• I can use whatever veggies I have on hand or even frozen vegetables
• it can serve as a side dish or I can add extra protein to make it the main dish
• it is a great way to use up leftover rice

What is the best rice for fried rice?

It is best to choose a long grain rice like jasmine rice or long grain white rice. Do not use short grain rice or basmati rice. 

One of the keys to perfect fried rice is NOT to use fresh rice. I prefer to use day-old, refrigerated leftover white rice. Freshly cooked rice will yield a mushy result, not the fluffy rice we are looking for. If you must make the rice the same day, spread on a large plate or baking sheet and place in the refrigerator for an hour or so. 

Ingredients

• eggs
• butter – I have tried frying in cooking oil but to get that true Chinese takeout taste, frying in butter is best
• vegetables – onion, carrots, peas, green onions
• rice – for best results use cold rice, using fresh rice will leave you with a soggy texture
• garlic
• soy sauce
• optional: sesame oil or oyster sauce

Step by step

1. Whisk the eggs. Heat butter in a large skillet and scramble the beaten eggs until cooked through. Remove to a plate and set aside.
2. In the same skillet melt additional butter and sauté vegetables for 5 minutes at medium high heat or until the onions and carrots are soft. Add garlic and season with salt and pepper.
3. Add COLD rice, green onion, and soy sauce. Stir with a wooden spoon to combine and break up any rice clumps, Stir fry for 3-5 minutes. 
4. Add the scrambled egg back to the rice and stir. Remove from heat and season to taste with extra soy sauce or add in a little sesame oil and/or oyster sauce for extra flavor.

Tips for best results

• I cannot emphasize enough that you must use chilled leftover rice for this recipe. No one like mushy fried rice so don’t skip this step!
• I created this recipe without toasted sesame oil or oyster sauce because many people do not have these ingredients on hand. If you do have them and want to use them add them at the very end for extra umami.

Add-ins

You can add in a protein like chopped chicken, steak, pork, or shrimp to make it a complete meal. It’s a great way to use leftovers like pork tenderloin, pork chops, or baked chicken.

Use any extra veggies you have on hand, just adjust the cooking time if needed. Broccoli, bell peppers, corn, or green beans are all great options.

Serving suggestions

Wondering what to serve with fried rice? You can make this a meal on its own or serve with other Chinese takeout favorites like chicken teriyaki, Szechuan chicken, or beef and broccoli.

Storage

Store leftover rice in an airtight container for up to 3 days. Reheat in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!

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