Description
This best egg fried rice recipe delivers fluffy rice grains, silky scrambled eggs, and savory Asian flavors in a restaurant-quality dish ready in just 20 minutes. Made with simple ingredients and high-heat wok technique, this easy homemade egg fried rice tastes better than takeout while being healthier and more budget-friendly.
Ingredients
Scale
For the Fried Rice:
- 3 cups cold cooked rice (day-old rice, refrigerated, about 1½ cups uncooked)
- 2 tablespoons neutral oil (vegetable or canola)
- 3 large eggs, beaten
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 2–3 cups mixed vegetables (frozen peas and carrots work perfectly, or fresh vegetables)
For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons chicken or vegetable broth
- 1 tablespoon toasted sesame oil
- ½ teaspoon white pepper (or black pepper if white not available)
Optional Garnish:
- 2 tablespoons sliced scallions
- Sesame seeds
- Fresh cilantro
- Red pepper flakes for heat
Instructions
- Prepare rice properly. Use cold, day-old cooked rice that’s been refrigerated overnight if possible. If using fresh cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes until completely cold. Cold rice separates into individual grains more easily during cooking, preventing clumping. The rice should be room temperature or cold, never warm.
- Break up rice grains. If rice clumps together, gently break up large clumps with your hands or a fork. The rice should be in individual grains, not large clumps. This takes just a minute and ensures even cooking and distribution throughout the finished fried rice.
- Prepare all ingredients before cooking. Beat eggs in a small bowl until well combined. Mince garlic and ginger. Chop vegetables if using fresh (frozen vegetables can be added directly from the freezer). Mix sauce ingredients together in a small bowl. Having everything prepped before the wok gets hot ensures smooth, fast cooking.
- Heat wok and prepare to cook. Place a wok or large skillet over high heat. Let it preheat for 1-2 minutes until very hot – it should almost smoke slightly. This high heat is essential for proper fried rice cooking, which creates separation of grains and proper browning.
- Add oil and heat. Add one tablespoon of neutral oil to the hot wok and let it heat for 30 seconds until shimmering. The oil should coat the bottom of the wok evenly. Don’t skip preheating – cold oil results in different texture.
- Scramble the eggs. Pour beaten eggs into the hot wok and stir constantly with a wooden spoon, breaking them into small pieces as they cook. Cook for about 2-3 minutes until eggs are cooked through but still slightly moist. Remove cooked eggs to a clean plate and set aside.
- Add remaining oil and aromatics. Add remaining tablespoon of oil to the wok. Add minced garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant. Don’t let them burn or they become bitter. This quick cooking releases essential oils and aromatics that flavor the entire dish.
- Add vegetables. Add vegetables to the hot wok and stir-fry for about 1-2 minutes. If using frozen vegetables, they’ll thaw and heat through quickly. If using fresh vegetables, they’ll begin cooking. Keep temperature high and stir constantly.
- Add cold rice. Add the prepared cold rice to the wok and stir-fry for about 2-3 minutes, breaking up any remaining clumps and ensuring even heat distribution. The rice should start to warm through and individual grains should separate. Stir constantly and move rice around the wok.
- Return eggs to wok. Add the cooked scrambled eggs back to the wok with the rice and vegetables. Stir to combine everything evenly.
- Add sauce to wok. Pour the prepared sauce (soy sauce, broth, and sesame oil) over the rice mixture. Stir everything together for about 1 minute until the sauce is evenly distributed and the rice is coated with sauce and has absorbed the flavors. The mixture should be moist but not wet or soupy.
- Taste and adjust seasonings. Taste the fried rice and adjust seasonings as needed. Add a pinch more salt if needed, or a splash more soy sauce for deeper flavor. Add white pepper if desired for subtle heat.
- Serve immediately. Transfer fried rice to a serving platter or individual bowls. Garnish with sliced scallions, sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
Notes
- Cold rice is essential – Day-old refrigerated rice separates into individual grains; warm rice clumps
- High heat is crucial – Fried rice requires high heat to create proper texture and prevent mushiness
- Mise en place matters – Having all ingredients prepped before cooking ensures smooth, fast preparation
- Constant stirring – Stir continuously during cooking to prevent sticking and ensure even heat distribution
- Don’t overcrowd – If making for more than four people, cook in batches rather than overcrowding
- Vegetables can be frozen – Frozen mixed vegetables actually work perfectly and save prep time
- Sesame oil at the end – Add sesame oil near the end so it doesn’t burn from high heat
- Customize freely – Add your favorite vegetables, proteins, and adjust sauce to taste preferences
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 285
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg