Egg Fried Rice
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Egg fried rice (蛋炒饭) is a quick Chinese stir-fry of cold, day-old rice tossed with egg, scallions, and a light savory seasoning. Two things make it taste like a restaurant's: cold, dried-out rice (fresh rice steams and clumps) and high heat with a wide pan so the grains fry rather than stew. Scramble the eggs first and set them aside, fry the rice hard until it's hot and a little toasty, season with soy sauce and white pepper, then fold the egg and scallions back in. The whole thing takes about 15 minutes and is the best way to use up leftover rice. Keep the seasoning light — fried rice should taste of toasted rice and egg, not soy sauce.
Why you'll love this egg fried rice
- The ultimate use for leftover rice — ready in 15 minutes from almost nothing.
- Naturally vegetarian, and endlessly adaptable (add peas, shrimp, or char siu).
- We explain the two secrets — cold rice and high heat — that separate fluffy from gummy.
- A handful of pantry staples; no special ingredients required.
Ingredients
Main
- 4 cups cooked rice, cold, ideally day-old (jasmine or medium-grain)
- 3 eggs, beaten
- 3 scallions, sliced, whites and greens separated
- 3 tbsp neutral oil, divided
Seasoning
- 1 tbsp light soy sauce
- ½ tsp salt, to taste
- ¼ tsp white pepper
- ½ tsp toasted sesame oil, off the heat, optional
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Equipment
- Wok or large nonstick skillet — A wide surface lets the rice fry instead of steam.(shop →)
Instructions
Use cold rice. If you only have fresh, spread it on a tray and chill it in the fridge for 30 minutes (or freezer for 10) and break up any clumps with wet hands. Warm, sticky rice is the #1 cause of gummy fried rice.
💡 Day-old refrigerated rice is best — it dries out and the grains separate.
Heat 1 tablespoon oil in a wok over medium-high. Pour in the beaten eggs, let them set for a few seconds, then scramble into soft curds. Scoop out and set aside while still slightly underdone.
Add the remaining 2 tablespoons oil and turn the heat to high. Add the scallion whites and stir for 15 seconds.
Add the cold rice. Press and toss it against the hot pan, breaking up clumps, until every grain is hot, loose, and a little toasty — about 3–4 minutes. Let it sit untouched for a few seconds between tosses to get some color.
Drizzle the soy sauce around the edge of the pan (so it sizzles and caramelizes) and add the salt and white pepper. Toss to season evenly.
Return the egg to the pan, add the scallion greens, and toss everything together for 30 seconds. Turn off the heat, add the sesame oil if using, and serve hot.
Tips & notes
- “Add soy sauce to taste” for fried rice means go light — start with 1 tablespoon for 4 cups of rice. Too much and the rice turns dark, wet, and over-salty.
- Drizzling soy sauce around the hot edge of the pan (not onto the rice) lets it caramelize for a deeper, smokier flavor — a small move with a big payoff.
- No day-old rice? Cook fresh rice with a little less water than usual, spread it thin, and chill it before frying.
- Add-ins: a handful of frozen peas and carrots, diced char siu, or shrimp all work — add cooked proteins with the egg at the end.
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Egg Fried Rice
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 3
- Level
- Beginner
Ingredients
- 4 cups cooked rice, cold, ideally day-old (jasmine or medium-grain)
- 3 eggs, beaten
- 3 scallions, sliced, whites and greens separated
- 3 tbsp neutral oil, divided
- 1 tbsp light soy sauce
- ½ tsp salt, to taste
- ¼ tsp white pepper
- ½ tsp toasted sesame oil, off the heat, optional
Instructions
- Use cold rice. If you only have fresh, spread it on a tray and chill it in the fridge for 30 minutes (or freezer for 10) and break up any clumps with wet hands. Warm, sticky rice is the #1 cause of gummy fried rice.
- Heat 1 tablespoon oil in a wok over medium-high. Pour in the beaten eggs, let them set for a few seconds, then scramble into soft curds. Scoop out and set aside while still slightly underdone.
- Add the remaining 2 tablespoons oil and turn the heat to high. Add the scallion whites and stir for 15 seconds.
- Add the cold rice. Press and toss it against the hot pan, breaking up clumps, until every grain is hot, loose, and a little toasty — about 3–4 minutes. Let it sit untouched for a few seconds between tosses to get some color.
- Drizzle the soy sauce around the edge of the pan (so it sizzles and caramelizes) and add the salt and white pepper. Toss to season evenly.
- Return the egg to the pan, add the scallion greens, and toss everything together for 30 seconds. Turn off the heat, add the sesame oil if using, and serve hot.
Nutrition (est., per serving): 390 cal · 11 g protein · 52 g carbs · 15 g fat
Egg Fried Rice FAQ
Why is my fried rice mushy?
Almost always the rice. Fresh, warm rice is full of moisture and steams in the pan instead of frying, turning gummy. Use cold, day-old rice (or chill fresh rice first), don't overcrowd the pan, and keep the heat high. Going easy on the soy sauce helps too.
What kind of rice is best for fried rice?
Long- or medium-grain white rice like jasmine is ideal — the grains stay separate. Day-old refrigerated rice is best of all because it's dried out. Avoid short-grain sushi rice and most brown rice, which are stickier.
Can I make fried rice without a wok?
Yes. A large nonstick skillet works well — just don't overcrowd it. If you're making a big batch, cook it in two batches so the rice fries rather than steams. Get the pan good and hot before the rice goes in.
How do I add meat or vegetables?
Cook them separately first. Sauté shrimp, diced chicken, or char siu and set aside; add frozen peas and carrots straight to the pan to warm through. Fold everything back in at the end with the egg so nothing overcooks.
Is egg fried rice vegetarian?
Yes, this version is vegetarian. To keep it vegan, leave out the egg and add extra vegetables or crumbled firm tofu, and check that your soy sauce has no added fish ingredients (most don't).
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