Egg Fried Rice
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Classic egg fried rice with fluffy egg, peas, carrots, and a savory soy glaze. A fast, budget-friendly dinner or side that turns leftover rice into something crave-worthy.
By Mia HartwellUpdated August 22, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Turns leftover rice into a crave-worthy meal
- Vegetarian and budget-friendly
- Ready in 20 minutes
- Better than takeout fried rice
Egg Fried Rice
20 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 340kcal
- Protein
- 11g
- Carbs
- 52g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Heat 1 tbsp oil in a large skillet or wok over high heat. Add the eggs and scramble until just set, then remove.
- 2
Add the remaining oil and the peas and carrots; stir-fry 2 minutes. Add the garlic and cook 30 seconds.
- 3
Add the cold rice, breaking up clumps, and stir-fry 3-4 minutes until heated through and lightly toasted.
- 4
Return the eggs and pour in the soy sauce and sesame oil, tossing to coat.
- 5
Stir in the green onions, season to taste, and serve.
Pro Tips for the Best Results
- Cold, day-old rice is the key — fresh warm rice steams and clumps.
- Scramble the egg separately so it stays in fluffy curds.
- Cook over high heat so the rice toasts rather than steams.
- Add the soy sauce at the end so it coats without burning off.
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How to Cook Egg Fried Rice
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Start with cold rice
The biggest factor in good fried rice is the rice itself. Cold, day-old rice has dried out so the grains fry up separate and golden, while fresh warm rice clumps and steams.
Scramble the egg separately
Cook the egg on its own and set it aside so it stays fluffy in distinct curds rather than coating every grain. Keep the pan hot throughout for that toasty flavor.
Toast, then sauce
Fry the rice to drive off moisture and develop flavor before everything comes back together. Add the soy sauce and sesame oil at the end so they coat evenly without scorching.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet with a touch of oil to bring back the texture.
Serving Suggestions
This egg fried rice pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
I don't have day-old rice — what now?+
Spread fresh rice on a sheet pan and chill 30-60 minutes (or 20 in the freezer) to dry it out.
Can I add protein?+
Add diced chicken, shrimp, tofu, or extra egg (chicken/shrimp make it non-vegetarian).
Is it a main or a side?+
Both — serve it as a light main or alongside a stir fry or grilled protein.
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