Why You’ll Love This Recipe

This recipe is fast, delicious, and versatile. The key to perfect egg fried rice is using cold rice, which prevents the grains from sticking together. You can add vegetables, meat, or keep it simple—either way, it’s always satisfying. It’s a great way to use up leftover rice, and the soy sauce and sesame oil bring authentic flavor.

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
4 cups cold, cooked rice (preferably from the day before)
2 eggs, beaten
3 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon garlic salt
1/2 teaspoon salt (to taste)
1 teaspoon lemon juice (optional)
Chopped scallions or cilantro (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat oil: Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the diced onion and garlic, and sauté for about 2 minutes, until softened.
Add rice: Add the cold rice to the pan and stir-fry for about 5 minutes, breaking up any clumps. Make sure the rice gets heated through and slightly crispy.
Cook the eggs: Push the rice to one side of the pan. Pour the beaten eggs into the other side and scramble them until cooked, about 2 minutes. Mix the scrambled eggs into the rice.
Season: Drizzle the soy sauce and sesame oil over the rice, then sprinkle with garlic salt and salt. Stir everything together and let it cook for another minute or two.
Finish: Remove from heat and stir in the lemon juice (if using) and garnish with chopped scallions or cilantro. Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add veggies: You can add peas, carrots, or bell peppers to make the dish even more nutritious.
Protein options: Add cooked chicken, shrimp for a heartier version.
Spicy version: For heat, add chili flakes or a dash of sriracha.

Storage/Reheating

Storage: Store leftover fried rice in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a pan with a little oil or microwave, adding a splash of water to keep the rice moist.

FAQs

1. Can I use fresh rice for this recipe?

For the best results, use rice that’s been chilled overnight. Fresh rice tends to be too soft and sticky.

2. Can I make this recipe without soy sauce?

Yes, you can substitute soy sauce with tamari for a gluten-free version or use coconut aminos for a lighter option.

3. Can I use brown rice instead of white?

Yes, brown rice works well in this dish, but make sure it’s cooked and chilled for best results.

4. Can I freeze leftover egg fried rice?

Yes, egg fried rice can be frozen for up to 3 months. Reheat in the microwave or a frying pan.

5. How do I keep the rice from sticking together?

Using cold, day-old rice is key to preventing sticky fried rice. Fresh rice holds too much moisture and will clump.

6. Can I add more protein?

Yes, you can add cooked chicken, shrimp, or even leftover roast beef for added protein.

7. Can I make this vegan?

Yes, simply omit the eggs and add extra vegetables or tofu for a vegan version.

8. How do I prevent the rice from burning?

Keep the heat at medium-high and stir frequently to avoid burning the rice.

9. Can I make this dish spicier?

Yes, you can add chili paste, sriracha, or red pepper flakes for some heat.

10. Can I use a non-stick pan instead of a wok?

Yes, you can use a large non-stick frying pan if you don’t have a wok.

Conclusion

Egg Fried Rice is a quick, delicious, and versatile dish that’s perfect for busy days or as a side to your favorite Asian-inspired meal. With just a few ingredients and minimal effort, you can enjoy a comforting, flavorful dish in under 30 minutes. Customize it with your favorite add-ins, and it’s sure to become a staple in your kitchen.

Egg Fried Rice

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Author: Julia

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Description

Egg Fried Rice is a quick, easy, and flavorful dish that’s perfect for using up leftover rice. With savory scrambled eggs, soy sauce, and sesame oil, this classic dish is ready in just 25 minutes. Customize with vegetables or protein to make it a hearty meal, or serve it as a side to your favorite Asian-inspired dishes.

Instructions

Heat oil: Heat vegetable oil in a large wok or frying pan over medium-high heat. Add diced onion and garlic, and sauté for 2 minutes until softened.
Add rice: Add cold rice to the pan and stir-fry for 5 minutes, breaking up clumps and ensuring the rice is heated through and slightly crispy.
Cook the eggs: Push rice to one side of the pan. Pour beaten eggs into the other side and scramble for about 2 minutes. Mix the eggs into the rice.
Season: Drizzle soy sauce and sesame oil over the rice, and sprinkle with garlic salt and salt. Stir everything together and let it cook for another 1-2 minutes.
Finish: Remove from heat and stir in lemon juice (optional) and garnish with chopped scallions or cilantro. Serve immediately.

Notes

Add Veggies: Peas, carrots, or bell peppers are great additions for extra nutrition.

Protein Options: Add cooked chicken, shrimp for a heartier fried rice.

Spicy Version: Add chili flakes, sriracha, or chili paste for some heat.