Egg fried rice is a simple dish that’s quick and easy. In this fried rice recipe scrambled eggs are combined with cooked rice and vegetables. This rice and egg dish is a great choice for weeknights because it comes together in less than 20 minutes and is full of flavor.
Ingredients
- White rice – Long grain white rice or jasmine rice work well. If you need a good rice recipe, check out this post on how to cook white rice for step by step instructions. For fried rice make it one day (or a few hours) ahead and refrigerate it until ready to use.
- Eggs – Scrambled eggs are the star of this dish. Use large eggs.
- Vegetables – We use frozen mixed vegetables because they hold their shape and they add color.
- Soy Sauce – Use low sodium soy sauce you can adjust the salt at the end if needed.
- Herbs and spices – Garlic, ginger powder, and green onions will add plenty of flavor to the fried rice. A small amount of salt is used to season the eggs before scrambling.
- Oil – Use a neutral oil or a light olive oil.
- See the recipe card for quantities and preparation.
How to make egg fried rice
Whisk the eggs and salt in a bowl until the yolks and whites are combined. Heat 1 teaspoon of oil in a large, deep skillet or wok over medium heat.
Pour the whisked eggs in the skillet. Cook them undisturbed for a few seconds until it starts to set.
Then, use a plastic or rubber spatula to turn and stir for about 3 minutes or until they are fully cooked.
Remove the skillet from the heat. Place the eggs on a plate and reserve for later. Wipe the skillet if there’s a lot of egg residue left in it.
Add the remaining teaspoon of oil to the skillet and place it back over medium heat. Add the garlic and ginger powder. Cook for 15-20 seconds while stirring constantly.
Add the white rice and vegetables. Cook for 3-4 minutes, while stirring, until the rice is hot and starts to steam. Then add the eggs and stir.
Start slowly adding the soy sauce while stirring. Add more (or less) soy sauce depending on how light or dark you like the rice.
Lower the heat to medium-low. Continue cooking and stirring until the liquid is absorbed, about 3-5 minutes.
Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover and cook for 3-5 minutes to let the flavors come together.
Garnish with green onions and serve with extra soy sauce on the side if desired.
Storing and reheating instructions
Storing (Refrigerator): Allow the rice to cool quickly and transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Storing (Freezer): Cool the rice, portion it into freezer-safe containers or bags, and freeze for up to 1 month. Remove as much air as possible to avoid freezer burn and label and date the container.
Reheating: If frozen, thaw in the refrigerator overnight before reheating. Reheat in the microwave with a little bit of water or broth, loosely covered, for 2–3 minutes, or cook in a pan or skillet with a bit of oil over medium heat until heated through. Alternatively, reheat in a 350°F oven, covered with foil, for 20–30 minutes.
Food Safety: Always reheat to an internal temperature of at least 165°F and avoid reheating multiple times. For more information, visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use cold rice to make the best fried rice. The grains of rice should be separated and firm.
- Use vegetables that will stay firm when cooked. We use a combination of carrots, peas, green beans, and corn. It’s a popular frozen vegetable combo. I keep a few bags in the freezer and use them in soups and casseroles too. Like in this vegetable beef soup and creamy chicken and rice casserole.
- Have all the ingredients prepped before you start cooking because this recipe moves quickly.
- Use a large, deep skillet or wok so you have plenty of room to stir the ingredients.
- Go easy on the salt because the soy sauce (even low sodium) contains plenty already. Salt can be added to the finished dish if needed.
Frequently asked questions
Long grain white rice, medium grain rice, and jasmine rice will work well. More important than the type of rice is that it is cooked so it is not sticky. Then refrigerate until completely cold.
Any vegetable that will hold up to cooking and stirring is a good choice. These mix-ins include carrots, peas, edamame, green beans (cut short), and corn.
Use cold, firm rice, and fry it until it is hot and steaming before adding the soy sauce.
Fried rice is always a favorite meal in my house, and I love switching things up to keep it interesting. Ham fried rice is a go-to for my family because it’s easy to make and a great way to use leftover ham. Shrimp and chicken fried rice is a timeless classic, and bacon fried rice is always a hit. If you’re looking for more variety, try pairing chicken and broccoli stir fry with your fried rice—it’s a delicious combo that never disappoints!
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📖 Recipe
Egg Fried Rice
Ingredients
- ¼ teaspoon Salt
- 2 teaspoons Oil divided (1 teaspoon to scramble the eggs and 1 teaspoon to make the fried rice) use a neutral oil or light olive oil (we use canola)
- 5 Large Eggs
- 1-2 Garlic Cloves finely minced
- ½ teaspoon Ginger Powder
- 4-5 cups Cold Cooked White Rice
- 1½ cup Frozen Vegetables cooked to the lowest recommended time on the package and drained well (use vegetables that will hold up to cooking and stirring – see note 2)
- 4-5 tablespoons Low-Sodium Soy Sauce plus extra for serving if desired
- 3 tablespoons Green Onion sliced – plus extra for garnish if desired
Instructions
- Whisk the eggs and salt in a bowl until the yolks and whites are combined.
- Heat 1 teaspoon of oil in a large, deep skillet or wok over medium heat.
- Pour the whisked eggs in the skillet. Cook them undisturbed for a few seconds until the bottom and sides start to set. Then, use a plastic or rubber spatula to turn and stir for about 3 minutes or until they are fully cooked.
- Remove the skillet from the heat. Place the eggs on a plate and reserve for later. Wipe the skillet if there’s a lot of egg residue left in it.
- Add the remaining teaspoon of oil to the skillet and place it back over medium heat. Add the garlic and ginger powder. Cook for 15-20 seconds while stirring constantly.
- Add the white rice and vegetables to the skillet and stir well to combine. Cook for 3-4 minutes until the rice is hot and starts to steam. Stir almost constantly and break up any clumps of rice.
- Add the scrambled eggs, stir well. Next, start to slowly add the soy sauce while stirring to coat the ingredients completely. Add more (or less) soy sauce depending on how light or dark you like the rice.
- Lower the heat to medium-low. Continue cooking and stirring until the liquid is absorbed, about 3-5 minutes.
- Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover and cook for 3-5 minutes to let the flavors come together.
- Garnish with green onions and serve with extra soy sauce on the side if desired.
Notes
- Use cold rice to make the best fried rice. The grains of rice should be separated and firm. Visit this post on how to cook white rice for step by step instructions for making the best rice.
- Use vegetables that will stay firm when cooked with the rice. Good choices include carrots, peas, green beans, edamame, and corn.
- Have all the ingredients prepped before you start cooking because this recipe moves quickly.
- Use a large, deep skillet or wok so you have plenty of room to stir the ingredients.
- Go easy on the salt because the soy sauce (even low sodium) contains plenty already. Salt can be added to the finished dish if needed.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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