Egg Fried Rice Recipe

Introduction

Egg fried rice is a quick and delicious way to transform leftover rice into a satisfying meal. With simple ingredients like eggs, garlic, and soy sauce, it delivers classic Asian flavors in just 25 minutes. Perfect as a side or a light main dish for four servings.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups / 300g dried rice boiled)
• 1/2 tbsp sesame oil
• 2 eggs
• 2 tbsp dark soy sauce
• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1 tbsp lemon juice (fresh or bottled)
• 1/2 bunch spring onions/scallions, chopped

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes until the onion softens and becomes translucent.
2. Step 2: Add the remaining tablespoon of vegetable oil along with the minced garlic. Stir and cook for 30 seconds more until fragrant.
3. Step 3: Increase the heat to high and add the cooled rice to the wok. Drizzle over the sesame oil.
4. Step 4: Toss the rice continuously with a spatula to prevent sticking and ensure even heating. Keep the rice moving for about 5 minutes until hot throughout.
5. Step 5: Push the rice to one side of the wok. Crack the two eggs into the empty space and add about 1/4 tablespoon of soy sauce to them.
6. Step 6: Fry the eggs in the wok over heat, stirring gently with a spatula until the eggs begin to scramble but remain slightly runny.
7. Step 7: Mix the scrambled eggs into the rice thoroughly.
8. Step 8: Pour in the remaining 1 3/4 tablespoons of soy sauce. Sprinkle the salt and garlic salt over the rice and stir well to combine all flavors.
9. Step 9: Add the lemon juice, stir, then taste and add more lemon juice if desired for brightness.
10. Step 10: Divide the egg fried rice between four bowls and top each serving with chopped spring onions.
11. Step 11: Serve alongside your favorite Chinese dishes such as Crispy Sesame Chicken, Sweet and Sour Chicken, or Sticky Pork Belly for a complete meal.

Tips & Variations

• Use day-old rice or rice that has been cooked and cooled to prevent clumping and achieve the best texture.
• Add extra vegetables like peas, carrots, or bell peppers for more color and nutrition.
• Swap dark soy sauce for light soy sauce for a milder flavor and lighter color.
• For a vegetarian version, omit eggs and add tofu or more vegetables.

Storage

Store leftover egg fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or microwave until piping hot, adding a splash of water or oil if needed to loosen the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice for egg fried rice?

For the best texture, it’s recommended to use rice that has been cooked and cooled, ideally leftover rice from the previous day. Freshly cooked rice tends to be too moist and clumpy.

How do I prevent the rice from sticking to the pan?

Use a hot wok or frying pan and keep the rice moving constantly by stirring or tossing with a spatula. Adding a bit of oil helps create a non-stick surface as well.

Egg Fried Rice Recipe

Print Recipe

★★★★★

4.8 from 796 reviews

A quick and easy Egg Fried Rice recipe that combines fluffy long-grain rice with savory scrambled eggs, aromatic garlic, and vibrant spring onions. Infused with soy sauce and a hint of sesame oil, this dish is perfect as a flavorful side or a satisfying main meal, ready in just 25 minutes.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 onion (peeled and diced)
• 2 cloves garlic (peeled and minced)
• 1/2 bunch of spring onions/scallions (chopped)

Rice & Eggs

• 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice before cooking)
• 2 eggs

Oils & Sauces

• 2 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 2 tbsp dark soy sauce

Seasonings & Others

• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1 tbsp lemon juice (fresh or bottled)

Instructions

1. Sauté the onion: Heat 1 tbsp of vegetable oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for about 5 minutes until the onion is soft and translucent.
2. Add garlic and oil: Add the remaining 1 tbsp of vegetable oil and minced garlic to the wok. Cook for an additional 30 seconds, stirring constantly to prevent burning.
3. Incorporate the rice and sesame oil: Add the cooled boiled long-grain rice to the wok and increase the heat to high. Drizzle the sesame oil over the rice, then use a spatula to toss and stir to prevent the rice from sticking and to evenly distribute the oil.
4. Heat the rice thoroughly: Keep stirring and tossing the rice for about 5 minutes until it is heated through.
5. Cook the eggs: Push the rice to one side of the wok. Crack the two eggs into the empty space and add about 1/4 tbsp of soy sauce over the eggs. Allow the eggs to cook over the heat, gently mixing with the spatula until they are scrambled but still slightly runny.
6. Combine eggs with rice: Mix the scrambled eggs into the rice completely to combine flavors and textures.
7. Add remaining seasonings: Pour in the remaining 1 3/4 tbsp of soy sauce, sprinkle the salt and garlic salt over the mixture, and stir well to blend all the seasonings.
8. Add lemon juice and adjust seasoning: Stir in 1 tbsp of lemon juice, taste the rice, and add a little more lemon juice if desired for brightness.
9. Serve: Divide the egg fried rice into 4 bowls and garnish with chopped spring onions.
10. Recommended serving: Serve the egg fried rice alongside your favorite Chinese dishes such as Crispy Sesame Chicken, Sweet and Sour Chicken, or Sticky Pork Belly for a complete meal.

Notes

• Use cold, long-grain rice that has been boiled and cooled prior to cooking for best texture.
• Adjust soy sauce quantity based on your preferred saltiness level.
• Microwaving leftover cooked rice before frying can help remove moisture and improve texture.
• The eggs should be cooked until just slightly runny before mixing with rice to keep the dish moist and tender.
• Adding lemon juice adds a fresh burst of flavor but can be omitted if preferred.

Keywords: egg fried rice, Chinese side dish, easy fried rice, quick meal, scrambled eggs, soy sauce rice, sesame oil rice, spring onion rice