This Easy Egg Fried Rice is a quick, delicious, and budget-friendly dish you can whip up in under 20 minutes! Made with leftover rice, scrambled eggs, and simple seasonings, it’s the perfect side dish—or main course. It’s also endlessly customizable with your favorite veggies or protein.
⏱️ Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–17 minutes
Servings: 2–3 as a main, 4 as a side
🧰 Equipment Needed
Large skillet or wok
Spatula or wooden spoon
Mixing bowl (for beating eggs)
Knife and cutting board
🛒 Ingredients
2 cups cold cooked rice (preferably day-old)
2–3 large eggs
2 tbsp oil (vegetable, canola, or sesame)
½ cup diced onion (optional)
2 cloves garlic, minced
2 green onions, chopped (optional)
2–3 tbsp soy sauce (to taste)
1 tsp sesame oil (optional but recommended)
Salt & pepper to taste
📌 Ingredient Notes
Cold Rice: Day-old rice is drier and won’t get mushy. Fresh rice can be used if chilled first for at least 30 minutes.
Oil: Sesame oil adds extra flavor but don’t use it for high-heat frying—it’s best added at the end.
Add-ins (Optional):
½ cup frozen peas and carrots
Leftover chicken, shrimp, or tofu
Chopped bell pepper or corn
👨🍳 Instructions
Step 1: Scramble the Eggs
Heat 1 tbsp oil in a large skillet or wok over medium heat.
Beat the eggs and pour them into the pan.
Scramble until just cooked, then remove and set aside.
Step 2: Sauté Aromatics
Add remaining 1 tbsp oil to the same pan.
Add onion and cook for 1–2 minutes until soft.
Add garlic and cook for 30 seconds, stirring to prevent burning.
Step 3: Fry the Rice
Add the cold rice to the skillet. Break up any clumps with your spatula.
Stir-fry for 2–3 minutes until the rice is heated through and slightly toasted.
Step 4: Season
Return the cooked eggs to the pan.
Add soy sauce, sesame oil, salt, and pepper. Stir everything together.
Add green onions (if using) and cook for 1 more minute.
Step 5: Serve
Taste and adjust seasoning.
Serve hot as-is or with a protein on top!
🧾 Nutrition Facts (Per Serving – 1 of 3)
(Estimates, based on plain egg fried rice)
Calories: 320
Protein: 10g
Carbs: 38g
Fat: 14g
Fiber: 2g
Sodium: 720mg (depends on soy sauce)
💡 Tips
Use Leftover Rice: Fresh rice = mushy fried rice. Chill it first or spread on a tray in the fridge for faster cooling.
High Heat is Key: Use medium-high to high heat for better flavor (“wok hei”).
No Soy Sauce? Substitute with tamari or coconut aminos.
Want it spicy? Add sriracha or chili flakes during seasoning.
🔄 Variations
Veggie Fried Rice: Add diced carrots, peas, bell pepper, or broccoli.
Chicken or Shrimp Fried Rice: Stir in cooked diced chicken or shrimp at the end.
Kimchi Fried Rice: Add ½ cup chopped kimchi and a splash of kimchi juice.
Pineapple Fried Rice: Toss in diced pineapple and cashews for a tropical twist.
Garlic Butter Fried Rice: Sauté extra garlic in butter before adding the rice.
