This easy Egg Fried Rice recipe will be ready in 20 minutes! White rice is sauted in sesame oil, then tossed with soy sauce, ginger, green onions, carrots, garlic, and of course egg. It’s savory and satiating, perfect to pair with any of your favorite Asian-inspired chicken dishes.
What’s in this Easy Egg Fried Rice Recipe?
Fresh veggies combine with leftover rice and egg to create the ultimate easy side dish!
- Sesame Oil: Helps sauté the vegetables. I love the nuttiness of toasted sesame oil but any neutral cooking oil will work.
- Onion and Carrot: Add a bit of crunch and substance to this fried rice.
- Garlic and Ginger: Classic aromatic additions to fried rice–they add great flavor and enhance the earthiness of the soy sauce.
- Butter: Adds a bit of richness and helps saute the rice. You can use neutral cooking oil if preferred.
- Cooked Rice: This recipe is a perfect way to use up leftover rice– or use an instant white rice if you don’t have any on hand.
- Soy Sauce: Adds an earthy umami flavor to the rice.
- Eggs: Add substance and protein to the fried rice, but feel free to leave it out if you prefer.
- Green Onions: Add a bit of freshness and enhance the onion flavor in the fried rice.
Pro Tip: Make sure your rice is cold straight from the refrigerator for the best results.
Variations on Fried Rice with Egg
- Want it spicy? Whisk 1-2 teaspoons of sriracha or garlic chili sauce with the soy sauce and add it to the rice in step 5.
- Want more veggies? Add up to 2 cups of small diced broccoli, cauliflower, edamame, peas, etc. when sauteing the carrots in step 2.
- Want to use a leftover meat? Add cooked diced chicken, beef, pork, or shrimp to the veggies in step 2.
Yes and no. Egg fried rice has a good amount of protein, vitamin A, and iron, but it is also high in saturated fat, sodium, and cholesterol. Egg fried rice should be enjoyed in moderation.
A bowl of egg fried rice contains 352 calories.
For classic fried rice, white rice is best. For a healthier swap, use an equal amount of brown rice or riced cauliflower.
1 cup of dry rice yields 3 cups of cooked rice.
The egg should be the last thing you add to this fried rice (other than the green onions). You want to give it time to cook properly, but you don’t want it to end up overcooked.
The secret to good fried rice is to use leftover chilled cooked rice and a hot pan. This will ensure that the rice cooks quickly and doesn’t turn mushy.
How to Store and Reheat
Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to rehydrate in 30-second increments until warmed through.
How to Freeze
Let the vegetable fried rice with egg cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
What to Serve with Fried Rice
Classic egg and vegetable fried rice is the perfect side dish for any meal! I love to serve it with takeout classics, like General Tso’s chicken, sweet and sour chicken, kung pao chicken, orange chicken, Bourbon chicken, cashew chicken, Szechuan chicken, Hunan chicken, pineapple chicken, or teriyaki chicken. It’s also great with chicken egg rolls or chicken lettuce wraps!
Egg Fried Rice Recipe
- 2 tablespoons sesame oil
- ½ cup diced onion
- ½ cup diced carrot
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 3 tablespoons unsalted butter
- 3 cups cooked white rice chilled
- 3 tablespoons low-sodium soy sauce
- 2 large eggs beaten
- ¼ cup thinly sliced green onion
- Place a large skillet over medium heat and add the sesame oil.2 tablespoons sesame oil
- When the oil is warm, add the onion and carrot. Cook for 3-4 minutes, or until the vegetables are soft and just beginning to brown.½ cup diced onion, ½ cup diced carrot
- Add the garlic and ginger. Stir and cook for an additional minute.1 teaspoon grated garlic, 1 teaspoon grated ginger
- Add the butter to the pan and allow it to melt, then add the rice and stir to combine.3 tablespoons unsalted butter, 3 cups cooked white rice
- Add the soy sauce and cook the rice, stirring occasionally, until warmed through.3 tablespoons low-sodium soy sauce
- Create a hole in the center of the rice and add the beaten eggs. Allow the eggs to cook for 30 seconds, or until scrambled. Then break up the eggs and stir them into the rice.2 large eggs
- Remove the fried rice from the heat and add the green onions. Enjoy immediately.¼ cup thinly sliced green onion
- Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos instead.
- Feel free to use any combination of your favorite vegetables in this recipe; frozen mixed vegetables work well!
- Grated garlic and ginger incorporate more smoothly into the fried rice than minced– we don’t want to bite down on a big piece of raw ginger! I like to buy the grated paste that comes in a tube in the produce section but you can also grate them on a microplane zester or swap them for ½ teaspoon powdered garlic/ginger if you don’t have any fresh on hand.
- Use day-old, chilled rice for the best results. Freshly cooked, still-hot rice will make your fried rice mushy.
- You can use cauliflower rice, brown rice, or quinoa instead of white rice for a healthier swap.