Egg Fried Rice
Egg fried rice is the best use for leftover rice: cold, day-old grains fry up separate and slightly toasted instead of turning mushy. Scrambling the eggs first and folding them back in at the end keeps them soft and in big, tender pieces, and a splash of soy sauce and sesame oil seasons everything in seconds.
Published
- Prep Time
- 10 mins
- Cook Time
- 12 mins
- Total Time
- 22 mins
- Servings
- 4 servings
How do you make Egg Fried Rice?
Scramble 6 beaten eggs in a hot oiled wok until just set and set aside. Fry a diced onion and garlic in more oil, add 150 g frozen peas and carrots, then 4 cups cold cooked rice. Stir-fry over high heat for 4-5 minutes until hot and separate. Toss with 2 tbsp soy sauce, 1 tsp sesame oil, the eggs and sliced green onions.
- Total time
- 22 mins
- Calories
- 450 per serving
- Protein
- 16 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Eggs
Sauce
Rice
Equipment
Wok or large non-stick skillet · Wide spatula · Small bowls
Quick Directions
Get everything ready
Break up the cold rice with your hands so there are no clumps.
Scramble the eggs
Heat 1 tbsp oil in a wok or large non-stick skillet over medium-high heat.
Cook the vegetables
Wipe the pan if needed and heat the remaining 2 tbsp oil over high heat.
Fry the rice
Add the rice and spread it over the surface of the pan.
Season and finish
Drizzle the soy sauce mixture around the edge of the pan so it sizzles, then toss to coat the rice evenly.
Step-by-Step Instructions
Follow these detailed steps to make the perfect egg fried rice.
Get everything ready
Break up the cold rice with your hands so there are no clumps. Beat the eggs with a pinch of salt. Stir the soy sauce, sesame oil and white pepper together in a small bowl. Fried rice cooks fast, so have everything next to the stove.
Scramble the eggs
Heat 1 tbsp oil in a wok or large non-stick skillet over medium-high heat. Pour in the eggs and let them set for a few seconds, then push them gently around the pan for 1-2 minutes until just set but still glossy. Tip them onto a plate and break them into bite-size pieces.
Cook the vegetables
Wipe the pan if needed and heat the remaining 2 tbsp oil over high heat. Add the onion and stir-fry for 2 minutes until it softens, then add the garlic for 30 seconds. Add the peas and carrots and stir-fry for 2 minutes until hot.
Fry the rice
Add the rice and spread it over the surface of the pan. Let it sit for 30 seconds, then toss and press it against the hot pan again. Keep going for 4-5 minutes until every grain is hot, separate and lightly toasted.
Season and finish
Drizzle the soy sauce mixture around the edge of the pan so it sizzles, then toss to coat the rice evenly. Return the eggs and add most of the green onions, and toss for 1 minute. Taste, add a little more soy sauce if needed and serve topped with the remaining green onions.
Recipe Tips
- Day-old rice works best because it has dried out a little. If you only have fresh rice, spread it on a tray and chill it uncovered in the fridge for 30 minutes, or in the freezer for 15 minutes, first.
- Cool leftover rice quickly by spreading it out, refrigerate it within 1 hour of cooking and use it within a day. Cooked rice left at room temperature can make you ill even after reheating.
- Keep the heat high and the pan uncrowded. If your pan is small, fry the rice in two batches so it toasts instead of steaming.
Variations
- Add protein: toss in 200 g cubed firm tofu or cooked shrimp with the vegetables. Shrimp makes it no longer vegetarian.
- Kimchi fried rice: add 1 cup chopped kimchi with the onion and swap the soy sauce for 1 tbsp kimchi juice and 1 tbsp soy sauce.
- Make it gluten-free with tamari or a soy sauce labelled gluten-free.
Nutrition (per serving)
| Calories | 450 |
|---|---|
| Protein | 16 g |
| Carbs | 52 g |
| Fat | 19 g |
| Saturated fat | 3.2 g |
| Fibre | 2 g |
| Sugar | 2.5 g |
| Sodium | 600 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool quickly and refrigerate within 1 hour in a shallow airtight container. Eat within 1 day.
- Reheat
- Reheat only once, in a hot pan or the microwave with a splash of water, stirring, until steaming hot throughout and 74°C (165°F).
Egg Fried Rice FAQs
Why should you use cold rice for egg fried rice?
Cold, day-old rice is drier and firmer, so the grains separate and toast in the hot pan. Freshly cooked rice is soft and steamy and tends to clump and turn mushy when you stir-fry it.
Can you make egg fried rice with fresh rice?
Yes, with one step first. Cook the rice with slightly less water than usual, spread it on a tray and chill it uncovered in the fridge for 30 minutes or the freezer for 15 minutes before frying.
What is the best rice for fried rice?
Long-grain white rice such as jasmine is the classic choice because the grains stay separate. Basmati works well too. Short-grain rice is stickier, and brown rice works but gives a chewier result.
Why is fried rice sometimes mushy?
Mushy fried rice usually comes from warm, freshly cooked rice, a crowded pan or heat that is too low. Use cold rice, keep the heat high, fry in batches if needed, and add the soy sauce at the end rather than early.
Is egg fried rice vegetarian?
This version is vegetarian: it uses eggs, vegetables, soy sauce and sesame oil, with no meat, fish or oyster sauce. It is not vegan because of the eggs.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
