There’s something about a big pan of egg fried rice that just feels like home. It’s warm, comforting, and ridiculously satisfying — and best of all? You can throw it together in less time than it takes to order takeout.
This is the version I make when I’ve got a container of cold rice sitting in the fridge and no idea what’s for dinner. A few eggs, a splash of soy sauce, a drizzle of sesame oil, and we’re in business. It’s quick, it’s easy, and it hits the spot every single time.
No fancy ingredients here. Just the basics — and honestly, that’s what makes it so good. The rice gets just the right amount of toasty, the eggs are soft and silky, and that little bit of sesame oil brings it all together with a nutty, savory depth. I’ve made this more times than I can count, and I still get excited when I see leftover rice in the fridge.
Why You’ll Love This Egg Fried Rice :
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Super quick – on the table in 15 minutes flat
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Great way to use up leftovers – especially that rice from last night
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One-pan meal – less mess, less cleanup
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Tastes just like takeout, but fresher and better
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Easy to customize – throw in veggies, protein, whatever you’ve got
What You’ll Need :
Here’s what goes into my go-to egg fried rice:
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2 cups cooked jasmine rice – day-old rice works best because it’s nice and dry. Fresh rice will do in a pinch, but chill it first if you can.
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4 large eggs – lightly beaten. You want them soft but cooked through.
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2 tablespoons vegetable oil – or any neutral oil that handles high heat.
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2.5 tablespoons soy sauce – I use regular, but you can use low sodium if you prefer.
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½ tablespoon sesame oil – just a little, for that classic nutty flavor.
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1 green onion, finely chopped – adds freshness and a bit of bite at the end.
Egg Fried Rice
How to Make It :
This whole dish comes together in one pan. Here's how I do it:
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Heat the oil in a large pan or wok over medium-high heat.
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Pour in the beaten eggs and stir gently. You want soft curds — don’t overcook them!
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Add the cold rice. Break up any clumps with your spatula and toss it all together.
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Push everything to one side and toss the green onions onto the pan. Let them sizzle for a few seconds, then mix everything together.
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Pour the soy sauce and sesame oil around the edges of the pan. This helps it sizzle and coat the rice evenly. Toss again until all the rice is golden and everything smells amazing.
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Taste. Add a little more soy sauce if needed. Serve immediately.
My Top Tips :
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Cold rice is key. It’s less sticky and fries up beautifully.
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Don’t overcook the eggs. Soft and slightly glossy is what we’re going for.
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Use a hot pan. A bit of heat helps give the rice that toasty edge you want.
Variations :
This is such a flexible base. Here are a few ways you can switch it up:
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Add frozen peas or diced carrots for extra color and veg.
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Stir in cooked chicken, shrimp, or tofu to bulk it up.
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Want some heat? Add a squeeze of sriracha or a pinch of chili flakes.
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No sesame oil? Try a dash of toasted sesame seeds for crunch instead.
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★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
📖 Recipe
Egg Fried Rice
This Easy Egg Fried Rice is quick, versatile, and perfect for satisfying your cravings in minutes!
Ingredients
- 2 cups cooked jasmine rice (cold, day-old ideally)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce
- ½ tablespoon sesame oil
- 4 large eggs, beaten
- 2 tablespoons vegetable oil
Instructions
What to Serve It With :
Honestly, this can be a full meal on its own, but if you want to round it out:
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Dumplings or spring rolls on the side
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Steamed broccoli or bok choy
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A drizzle of chili crisp or sweet soy sauce
Leftovers?
It reheats well! Just pop it in a pan over medium heat with a splash of water or extra soy sauce and stir until hot. Or microwave it if you’re in a rush — it still tastes great.
This is one of those recipes I turn to again and again. It’s unfussy, comforting, and just always hits the spot. Let me know if you make it — I’d love to hear how you tweak it to make it your own!
