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Vegetarian

Egg Fried Rice

Fluffy, savory egg fried rice with scrambled egg, green onions and a splash of soy sauce. A 15-minute side dish or light meal that uses up leftover rice.

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Egg fried rice topped with sliced green onions in a green bowl
Photo: Chinese egg fried rice by Euniceyeoh07, CC BY-SA 4.0, via Wikimedia Commons

Egg fried rice is the best thing that can happen to leftover rice. Day-old rice is drier and firmer than freshly cooked rice, so the grains separate and toast in a hot pan instead of turning mushy. Add eggs, green onions and a little soy sauce and you have a side dish or light meal in about 15 minutes.

Why this recipe works

  • Cold, cooked rice. Rice that has been chilled overnight has lost some surface moisture, which makes for distinct, slightly chewy grains.
  • A very hot pan. High heat gives the rice a lightly toasted flavor. Use a wok or your largest skillet and do not overfill it.
  • Eggs cooked first. Scrambling the eggs softly, removing them and folding them back in at the end keeps them in fluffy pieces.

What if I only have fresh rice?

Spread freshly cooked rice on a sheet pan in a thin layer and let it cool for 15 minutes, then refrigerate it uncovered for 30 minutes to an hour. It will not be quite as good as day-old rice but it works well. Long-grain rice such as jasmine is best; sticky short-grain rice clumps.

Ways to add more

  • A cup of frozen peas and carrots, added with the rice
  • Diced ham, char siu pork or cooked shrimp for a main dish
  • A drizzle of chili crisp or sriracha at the table

Fried rice is the perfect side for teriyaki chicken or beef and broccoli.

FAQ

Is it safe to use leftover rice?

Yes, if it was cooled quickly and refrigerated within about an hour of cooking. Use it within 1 day and reheat it until piping hot throughout.

Egg Fried Rice

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Prep time
Cook time
Total time
Servings
4
Yield
About 5 cups
Difficulty
Easy
Course
Side dish
Cuisine
Chinese

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Break up any clumps in the cold rice with your fingers so the grains are separate.

  2. Beat the eggs with the salt.

  3. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the eggs and stir gently for 30 to 60 seconds, until just set but still soft. Transfer to a plate.

  4. Increase the heat to high and add the remaining 2 tablespoons of oil. Add the white parts of the green onions and the garlic and stir-fry for 20 seconds.

  5. Add the rice and spread it out. Let it sit for 30 seconds, then toss and stir-fry for 3 to 4 minutes, until hot and lightly toasted.

  6. Drizzle the soy sauce around the edge of the pan, add the sesame oil and pepper and toss well.

  7. Return the eggs, breaking them into pieces, and add the green onion tops. Toss for 30 seconds and serve.

Notes

  • Drizzling soy sauce around the hot edge of the pan lets it sizzle and caramelize slightly before it reaches the rice.

Tips

  • Cook in two batches if your pan is smaller than 12 inches (30 cm); crowded rice steams instead of frying.

Substitutions

  • Gluten-free: use tamari.
  • Brown rice: works well and has a nuttier flavor.
  • Oil: any neutral, high-heat oil, such as peanut, canola or vegetable oil.

Storage and reheating

  • Refrigerate within 1 hour of cooking and eat within 1 day. Reheat until piping hot.
Vegetarian One-Pan & Sheet Pan 30-Minute Meals #chinese inspired #dairy free #leftovers #side dish

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