Name: Egg Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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; 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; 1/2 bunch of spring onions/scallions, chopped

If you’re searching for a recipe that’s packed with flavor, wonderfully satisfying, and truly better than takeout, this Egg Fried Rice is exactly what you need. It’s the perfect dish to whip up on a busy weeknight, yet impressive enough to serve for a special homemade Chinese fakeaway feast. Just a handful of humble ingredients transform into golden, fluffy rice with tender morsels of egg, savory aromatics, and vibrant bursts of spring onion. It’s quick, customizable, and always hits that nostalgic comfort food note—once you make Egg Fried Rice at home, you’ll be amazed at how easy and delicious it is!

Ingredients You’ll Need

The magic of Egg Fried Rice lies in its simplicity—each ingredient brings something essential to the party. Every element, from the rice to the spring onions, plays a part in creating those crave-worthy layers of texture, aroma, and color.

Vegetable oil: Use this for its neutral flavor and high smoke point, perfect for scrambling eggs and frying rice without overpowering other ingredients.
Onion: Diced fresh, onion adds gentle sweetness and complexity to the dish as it softens.
Garlic: A couple of cloves, minced, infuse the rice with punchy, irresistible depth.
Boiled and cooled long-grain rice: Chilled rice grains stay separate and fluffy, so don’t skip the cooling step for authentic texture.
Sesame oil: Just a touch finishes the rice with a gorgeous, nutty fragrance—don’t overdo it, a little goes a long way!
Eggs: The stars of the show! They cook right in the wok and turn into soft, golden ribbons scattered throughout.
Dark soy sauce: Adds gorgeous color and a powerful salty-sweet umami punch.
Salt: Enhances all the other flavors and makes sure nothing falls flat.
Garlic salt: Brings an extra whisper of savory garlic right into the mix.
Lemon juice: A bit of acidity balances the richness and really lifts the whole dish.
Spring onions (scallions): Chopped fresh on top, they add crunch, color, and a pop of sharp, green flavor that ties everything together.

How to Make Egg Fried Rice

Step 1: Soften the Onion

Heat one tablespoon of oil in your largest wok (or a big frying pan if that’s what you have). Toss in the diced onion and cook over medium heat, stirring regularly for about five minutes, until the onion turns soft and nearly translucent. This gives your rice a gentle, sweet backbone you’ll notice in every bite.

Step 2: Add Garlic and More Oil

Splash in the second tablespoon of vegetable oil and add your minced garlic. Stir constantly for 30 seconds—just enough for the garlic to become fragrant, but not browned. This quick sizzle infuses the oil and onions with all that garlicky goodness.

Step 3: Add the Rice and Sesame Oil

Crank the heat up to high and tip in your cooled, cooked long-grain rice. Immediately drizzle over the sesame oil for a toasty aroma. Grab your spatula and get tossing! Keep the rice moving, breaking up any clumps. This step ensures every grain gets hot and coated in flavor, so no dry or mushy spots.

Step 4: Cook and Scramble the Eggs

Once the rice is hot (about five minutes), gently push the rice to one side of the wok. Crack two eggs into the open space, and add a splash of soy sauce directly to them. With your spatula, scramble quickly, letting the eggs start to set but still ever-so-slightly runny. Then, fold the scrambled eggs into your rice, letting those golden ribbons weave their way throughout the dish.

Step 5: Finish with Sauces and Seasoning

Pour the rest of the soy sauce over everything, sprinkle on both kinds of salt, and mix well to ensure the savory flavors penetrate every bite. Add the lemon juice, stir thoroughly, then taste and adjust—more lemon for tang, more soy for depth. The rice should look glossy, golden, and deeply aromatic.

Step 6: Serve with Spring Onions

Spoon your Egg Fried Rice into bowls and scatter over heaps of freshly chopped spring onions. Their crunch and mild sharpness finish the dish perfectly—dig in while it’s piping hot!

How to Serve Egg Fried Rice

Garnishes

A simple handful of chopped spring onions is all you need for the authentic Egg Fried Rice finish, but you can get playful with extra toppings! A sprinkle of toasted sesame seeds, a dusting of white pepper, or even some fresh cilantro can add another layer of color and flavor to the plate.

Side Dishes

This dish shines as the main star, but it also loves good company. Serve it alongside sweet and sour chicken, crispy tofu, or a pile of stir-fried veggies. Egg Fried Rice acts as the perfect canvas to soak up saucy mains or crunchy Asian slaw, making it a truly versatile side or base for your Chinese-inspired feast.

Creative Ways to Present

Dress up your Egg Fried Rice by packing it into a small bowl, pressing down lightly, and inverting it onto a plate for a perfect domed mound. Or, for a party, serve in tiny bowls with single chopsticks as finger food. It also looks stunning as part of a colorful platter with slices of cucumber, radish, and extra herbs sprinkled all around.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a bit of leftover Egg Fried Rice (lucky you), promptly cool it by spreading in a shallow dish, then cover and refrigerate within an hour. Stored safely, it will keep in the fridge for up to twenty-four hours. Just remember, cooked rice is best kept chilled and eaten quickly!

Freezing

Egg Fried Rice is also freezer-friendly, which is perfect for prepping ahead. Cool the rice quickly and freeze in an airtight container. When the craving strikes, simply thaw overnight in the refrigerator. Always make sure to freeze and defrost promptly to keep things safe and tasty.

Reheating

The secret to reviving Egg Fried Rice is reheating it in a hot wok or frying pan. Add a splash of oil, toss continuously, and make sure every grain is piping hot all the way through before serving. An extra bit of lemon juice and a scattering of fresh spring onions will bring it right back to best-ever status.

FAQs

Can I make Egg Fried Rice with freshly cooked rice?

Using chilled, previously cooked rice is key for getting that fluffy, non-sticky texture you love from takeout, but if you’re short on time, let hot rice cool on a tray in the fridge or freezer for 15-20 minutes before using. Just avoid using warm, out-of-the-pot rice, as it tends to get mushy in the pan.

What vegetables can I add to Egg Fried Rice?

Feel free to toss in diced carrots, peas, sweetcorn, bell peppers, or even baby spinach—just add them in with the onions or rice, depending on how long they need to cook. The beauty of Egg Fried Rice is its adaptability!

How do I keep Egg Fried Rice from going soggy?

Start with rice that’s fully cooled and a hot wok. Spread the rice out as you fry to help any excess moisture evaporate quickly. Don’t overcrowd the pan, or the steam will make the grains clump and soften.

Do I have to use dark soy sauce?

Dark soy gives Egg Fried Rice its signature color and a deep flavor, but you can swap in regular or light soy sauce if needed—just start with a bit less and adjust to taste, since they tend to be saltier.

Is this recipe vegetarian and gluten-free?

This Egg Fried Rice is vegetarian as written (if you use non-fish-based soy sauce). For a gluten-free version, just confirm that your soy sauce and seasonings are certified gluten-free.

Final Thoughts

I can’t recommend this Egg Fried Rice enough—it’s comforting, flavorful, and so ridiculously easy to make that you’ll never look at the takeaway menu the same way again. Gather your ingredients, crank up the wok, and treat yourself to a dish that’s always a crowd-pleaser. Give it a try this week, and I bet it’ll become a regular favorite in your kitchen, too!