I'm going to be real with you — I used to order fried rice from our local takeout spot at least twice a week. Then one random Tuesday, Emily looked at me and said, "Mom, can't you just make this at home?" And honestly? That stung a little. But she was right. So I gave this fried rice recipe with egg a shot, and I haven't ordered takeout fried rice since.
This egg fried rice is quick, packed with veggies, and comes together in just 20 minutes. The secret is using day-old jasmine rice — it gives you that restaurant-style texture without any sogginess. Every grain stays separate, slightly chewy, and coated in all those good flavors.
The best part? You probably already have everything you need in your fridge right now. A few eggs, some leftover rice, whatever vegetables are hanging out in the crisper drawer, and a splash of soy sauce. That's it. No fancy wok skills required, I promise.
If you love quick Asian-inspired meals, you should also try my easy beef and broccoli recipe — it's another weeknight winner that comes together fast.
Jump to:
- Why You Will Love This Egg Fried Rice
- Ingredients for This Easy Egg Fried Rice
- How to Make This Fried Rice Recipe With Egg
- Storage and Reheating
- Tips and Variations for Your Egg Fried Rice
- Common Questions About This Fried Rice Recipe With Egg
- Recipes You May Like
- Make This Easy Egg Fried Rice Tonight
- The Easiest Egg Fried Rice
Why You Will Love This Egg Fried Rice
- Ready in 20 minutes from start to finish — perfect for those "what's for dinner?" panic moments
- Uses leftover rice so nothing goes to waste (finally, a reason to make extra rice on purpose!)
- Loaded with vegetables like bell peppers, carrots, and zucchini for color and crunch
- Budget-friendly — eggs and rice are some of the cheapest proteins and carbs you can buy
- Totally customizable — throw in whatever veggies or protein you have on hand
- Gluten free option available by swapping soy sauce for tamari
Ingredients for This Easy Egg Fried Rice
- 4 large eggs
- 3 tablespoons peanut, vegetable, or olive oil, divided
- 1 cup diced onion (about 1 small onion)
- 1½ to 2 cups diced mixed vegetables (bell pepper, carrots, zucchini, corn, peas)
- ½ cup sliced scallions, white and green parts divided
- Pinch of salt
- 4 cups cooked day-old jasmine rice
- 2½ tablespoons soy sauce (use tamari if gluten free)
- ½ teaspoon five-spice powder
- Dash of ground white pepper (optional)
- 1 to 2 teaspoons toasted sesame oil
Quick note on the oil: Peanut oil gives the rice a really nice light fragrance. I know olive oil isn't traditional for Chinese cooking, but honestly, you can't even taste it in the final dish. Use whatever you've got.
About the veggies: Stick to around 2 cups max. I learned the hard way that loading up on too many vegetables adds moisture, and that leads to soggy fried rice. Nobody wants that.
How to Make This Fried Rice Recipe With Egg
Scramble the Eggs First
- Crack the 4 eggs into a small bowl and beat them together with a fork.
- Heat a skillet with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a plate and turn off the heat.
The trick here is to slightly undercook the eggs. They'll finish cooking when you toss them back in later, so you don't want rubbery eggs in your fried rice.
Cook the Vegetables
- Drizzle the remaining 2 tablespoons of oil into a wok or large skillet over high heat. Add the diced onions and cook for 1 to 2 minutes, stirring constantly.
- Toss in your mixed vegetables and the white parts of the scallions. Cook for about 2 minutes and season with a pinch of salt.
I always cut my veggies into small, uniform pieces so they cook at the same rate. Bigger chunks take longer and you end up with unevenly cooked rice. Not fun.
Add the Rice and Season
- Add the 4 cups of day-old rice to the pan and cook for several minutes until heated through. If you see large clumps, break them apart with the back of your spatula.
- Pour in the soy sauce, sprinkle in the five-spice powder, add a dash of white pepper (if using), and drizzle the sesame oil over everything. Stir well to distribute all the seasonings evenly.
- Add the scrambled eggs back in and stir to combine. Garnish with the remaining sliced green scallions and serve right away.
That's it. Seriously. The whole thing takes about 20 minutes, and most of that time is just stirring.
Storage and Reheating
Leftover egg fried rice keeps really well in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.
To reheat, toss it in a hot skillet with a tiny splash of soy sauce and a drizzle of oil. The stovetop method brings back that slightly crispy texture way better than the microwave does. If you're in a rush though, the microwave works fine — just cover it and heat in 1-minute intervals.
Tips and Variations for Your Egg Fried Rice
- Add protein: Throw in diced chicken, shrimp, or tofu to make it a more filling meal. Cook the protein first, then set it aside with the eggs.
- Spice it up: A drizzle of sriracha or chili oil at the end adds a nice kick. Emily won't touch it with spice, but I add it to my own bowl every time.
- Try different sauces: Want more flavor? Mix in 1 tablespoon of teriyaki sauce or store-bought hoisin sauce. It changes the whole vibe.
- Use brown rice: It works, but the texture will be a bit chewier and nuttier. Still good though!
Ever wonder why restaurant fried rice tastes so different from homemade? It's the high heat. Get that wok screaming hot before you add anything. That's what gives you those slightly charred, smoky bits that make fried rice taste like it came from a real kitchen.
Common Questions About This Fried Rice Recipe With Egg
Yes, but day-old rice works best. If using fresh rice, let it cool completely before stir frying to prevent mushy results.
You can use corn, bell peppers, carrots, green beans, zucchini, peas, or any mixed vegetables you prefer — just keep it to about 2 cups to avoid soggy rice.
It can be! Simply substitute soy sauce with tamari to make this recipe gluten free.
This recipe has approximately 425 calories per serving, with 55.6g of carbohydrates, 13.4g of protein, and 16.7g of fat.
Recipes You May Like
- Creamy Tuscan Chicken Pasta With Sun-Dried Tomatoes and Spinach — another quick dinner that's loaded with flavor
- Easy Beef and Broccoli Recipe — a perfect Asian-inspired pairing if you love this fried rice
- Street Corn Chicken Rice Bowl — if you're into rice bowls, this one is a must-try
Make This Easy Egg Fried Rice Tonight
This fried rice recipe with egg is the kind of meal that makes you wonder why you ever bothered with takeout. It's quick, it's simple, and it tastes just as good (honestly, better) than what you'd get from most restaurants.
The key takeaways: use day-old rice, keep the heat high, and don't overload it with too many vegetables. Follow those three rules and you'll have perfect fried rice every single time.
Give it a try this week and let me know how it turns out! Drop a comment below or tag me on social media — I'd love to see your version. And don't forget to save this recipe to Pinterest so you can find it next time you're staring at leftover rice wondering what to do with it.
The Easiest Egg Fried Rice
Ingredients
Equipment
Method
- Crack the eggs into a small bowl and beat them together.
- Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
- Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
- Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
- Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.
H Bourgeois says
Tasty recipe and easy. Recipe doesn’t say what temperature to cook the meatloaf at.