I can still remember the first time I made fried rice with egg—it was a rainy afternoon, and I was craving something warm, savory, and satisfying without spending too much time in the kitchen. It was one of those “let’s just throw something together” moments, and somehow, this humble bowl of rice, scrambled egg, and simple seasonings turned out to be pure comfort in a dish.

Fried rice with egg is more than just a quick-fix meal; it’s a culinary canvas. From college dorms to home kitchens, from busy weeknights to lazy Sundays, this dish has been a go-to solution for many. Whether you have leftover rice or you’re trying to whip up something flavorful with pantry staples, fried rice with egg always delivers.

If you’ve ever wondered how to make this classic dish truly shine—with golden, fluffy grains and just the right balance of umami and texture—you’re in the right place.

Why I Love This Recipe

There’s a reason why fried rice with egg is a staple in so many households across the world—it’s incredibly satisfying, ridiculously simple, and endlessly customizable.

First, let’s talk about the star of the dish: the egg. Eggs add protein, richness, and that velvety-soft bite that breaks up the starchiness of the rice beautifully. They act as a binder and flavor enhancer, making each mouthful slightly creamy yet still distinct in texture.

Another reason I love this recipe? It celebrates leftovers. Cold, day-old rice that might otherwise get tossed becomes the perfect base here. The grains firm up overnight, which means they won’t turn mushy during stir-frying. This is frugality and flavor working hand-in-hand.

Also, this dish doesn’t require anything fancy. No trips to specialty stores. You can make it with just rice, eggs, oil, garlic, soy sauce, and scallions—and if you’re feeling fancy, toss in a bit of sesame oil or veggies you’ve got hanging around in the fridge.

So whether you’re cooking for one or feeding a family, this is the kind of recipe that delivers big flavor with little fuss.

Ingredients for Fried Rice with Egg

Let’s be honest—what makes fried rice so fantastic is its flexibility. That said, there are a few must-haves that make this recipe shine.

The secret to great fried rice starts with cold, leftover rice. Freshly cooked rice has too much moisture and turns mushy in the pan. The second most important ingredient? Eggs, of course. Their rich, slightly creamy texture adds just the right contrast to crispy rice.

Here’s what you’ll need to get started:

Cold, cooked white rice – Long-grain or jasmine rice works best. Make sure it’s dry and separate, not clumpy.

Large eggs – You’ll want at least two for richness and structure.
Neutral oil – Vegetable, canola, or peanut oil for high-heat frying.
Garlic – Just a couple of cloves minced for aromatic depth.

Scallions or green onions – Adds freshness and color. Both the white and green parts are useful.
Soy sauce – For seasoning and umami flavor.
Salt and pepper – To balance the flavors.

Optional: Sesame oil – Just a drizzle can elevate your fried rice with nutty complexity.

Want to level it up? You can always throw in extras like frozen peas, diced carrots, a handful of chopped onions, or even a splash of fish sauce or oyster sauce for more depth.

Everything about this ingredient list is simple, approachable, and already in most kitchens—which is what makes it such a comforting go-to.

How Much Time Will You Need

This dish is all about speed and convenience.

Prep Time: 10 minutes
Cook Time: 10 minutes

Total Time: 20 minutes

If you’ve already got cooked rice in the fridge, you’ll be eating in under half an hour. That’s faster than delivery and way more satisfying.

How to Make This Fried Rice with Egg

Here’s how I make fried rice with egg that’s perfectly fluffy, flavorful, and done right every time. Follow these steps, and you’ll get that delicious “takeout at home” feel with none of the greasiness.

Step – 1: Prep Your Ingredients

Before you even turn on the stove, make sure everything is ready. Crack your eggs into a small bowl and whisk them lightly with a fork. Chop your scallions, mince your garlic, and measure out your soy sauce.

Also, take the cold rice out of the fridge and break up any clumps using your fingers or a fork. You want each grain separated.

Step – 2: Heat Your Wok or Skillet

Place a large non-stick skillet or wok over medium-high heat. Add a tablespoon of neutral oil and swirl it around.

Let it get hot—almost shimmering—but not smoking. This ensures your rice gets that delicious crisp texture instead of steaming.

Step – 3: Cook the Eggs

Pour in the beaten eggs. Let them sit for a few seconds until they just start to set. Then, gently scramble them, breaking them into medium-sized pieces.

Remove the cooked eggs from the pan and set them aside. You’ll add them back in later.

Step – 4: Sauté Garlic and Scallions

Add a bit more oil to the pan. Toss in the minced garlic and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant but not browned.

This is where the aroma magic begins.

Step – 5: Add the Rice

Now add your cold rice to the skillet. Press it down into the pan and let it sit for 30–45 seconds without stirring—this helps get that toasty bottom layer.

Then start stirring and flipping, making sure every grain is exposed to the heat.

Step – 6: Season It Up

Drizzle in soy sauce evenly, sprinkle some salt and pepper to taste, and toss to coat every grain. At this point, you can add a touch of sesame oil if desired.

If you’re adding any extras like frozen peas or diced carrots, toss them in now and stir-fry for 2–3 more minutes.

Step – 7: Reintroduce the Eggs

Finally, add your cooked eggs back into the pan. Break them up a little more if needed, then gently toss them with the rice.

Throw in the green parts of the scallions and give the whole thing one last mix.

Taste, adjust seasoning if needed, and you’re done!

Substitutions

Don’t have all the ingredients? No problem. Fried rice is one of the most forgiving recipes out there.

No cold rice? Cook rice fresh, then spread it on a baking sheet and chill it in the fridge for 30 minutes before using.
Want it vegetarian? Stick with egg and skip fish sauce or oyster sauce. Add more soy sauce or tamari for depth.

Need gluten-free? Use gluten-free soy sauce or tamari.
Low-sodium? Opt for low-sodium soy sauce and skip any added salt.
No scallions? Try chives, red onions, or a sprinkle of dried onion flakes in a pinch.

No garlic? Use garlic powder or skip it—your rice will still be delicious.

The beauty of this dish lies in its adaptability. You can make it your own without sacrificing flavor.

Best Side Dish of Fried Rice with Egg

Although this dish is hearty enough to stand alone, pairing it with the right side dishes can turn it into a full, satisfying meal.

Here are three of my favorites:

Crispy Vegetable Spring Rolls – Their crunchy texture and tangy dipping sauce complement the softness of the fried rice.
Asian Cucumber Salad – Cool, refreshing, and lightly spicy, it balances the richness of the eggs.

Garlic Butter Shrimp – Juicy and bold, this pairs wonderfully with the mellow notes of the egg-fried rice.

Serving and Presentation Tips

There’s something comforting about serving a big bowl of fried rice straight from the skillet—but with a few small touches, you can turn this simple dish into something that looks and feels restaurant-worthy.

Start by using a wide, shallow bowl or a dark ceramic plate to let the golden tones of the rice and eggs shine. A quick sprinkle of fresh green onions or chopped chives on top adds a fresh pop of color and a slight bite.

You can also drizzle a tiny bit of sesame oil on top just before serving—it adds a glistening finish and an inviting aroma. If you want an extra flourish, serve with a wedge of lime on the side or a light dusting of toasted sesame seeds.

Another idea? Pack the fried rice into a small bowl, press it down gently, then flip it over onto a plate for a neat dome shape. It’s a fun and tidy way to present individual servings, especially if you’re entertaining.

Tips and Tricks to Make This Recipe Better

Want to take your fried rice with egg to the next level? These are the tips I’ve picked up over the years to make sure the dish turns out flavorful, fluffy, and never mushy.

Use day-old rice – This is non-negotiable. Fresh rice has too much moisture and clumps together. If you’re in a rush, spread freshly cooked rice on a tray and pop it in the freezer for 30 minutes.
High heat is key – A hot wok or skillet ensures everything cooks quickly and crisps up nicely. Don’t be afraid to crank the heat, especially when adding the rice.
Don’t overcrowd the pan – Too much rice at once leads to steaming instead of frying. Cook in batches if you’re doubling the recipe.

Keep things moving – Stir-frying is all about movement. Use a spatula to toss and turn the rice constantly for even cooking.
Season in layers – Add soy sauce gradually and taste as you go. It’s easier to build flavor than fix over-seasoned rice.
Add the eggs last – Cooking eggs separately ensures they don’t disappear into the rice and keeps them soft and fluffy.

Optional umami boosters – A dash of oyster sauce, a spoonful of miso paste, or a sprinkle of mushroom powder can add incredible depth.

These small tricks can make a huge difference in flavor and texture.

Common Mistakes to Avoid

Even though fried rice with egg is beginner-friendly, there are a few common pitfalls that can affect the outcome. Here’s what to avoid:

Using freshly cooked rice – It’s tempting, but don’t do it. Fresh rice is too sticky and steamy. You’ll end up with clumps instead of fluffy grains.
Skipping the prep – This is a fast-cooking recipe. If your garlic or scallions aren’t chopped and ready before the heat is on, things can burn quickly.
Using too much soy sauce – This turns your rice soggy and overly salty. Less is more—taste as you go.

Cooking eggs directly in the rice – Scrambling them separately keeps them tender and gives better control over texture.
Overloading the pan – If your skillet is crowded, you won’t get that golden crust. Fry in batches for the best result.

Avoiding these will keep your fried rice light, flavorful, and perfectly cooked every time.

How to Store It

If you’ve made a big batch or have leftovers, storing fried rice with egg is simple. Here’s how to do it right:

Cool completely – Let the rice come to room temperature before storing. This prevents condensation and soggy rice.
Use airtight containers – Store in a tightly sealed container to preserve moisture and flavor.

Refrigerate – It’ll keep well in the fridge for up to 3–4 days.
Reheat properly – Use a skillet over medium heat with a little oil. Stir frequently until heated through. You can also microwave it with a damp paper towel over the top to keep it moist.
Freezing? Technically possible, but the texture does suffer a bit. If you do freeze it, let it thaw in the fridge overnight and reheat in a hot pan.

This dish is best enjoyed fresh, but with proper storage, your next-day fried rice will still be pretty darn delicious.

FAQ

Can I make this fried rice with brown rice?
Yes! Brown rice adds a nutty flavor and works just as well. Just make sure it’s cooked and chilled before stir-frying.

Can I add veggies to this recipe?
Absolutely. Peas, carrots, corn, bell peppers, and even spinach or kale are great additions. Just cook them briefly before adding the rice.

Can I make this without soy sauce?
You can. Try using coconut aminos or tamari as a substitute. Or season with a pinch of salt and a splash of sesame oil.

Can I use scrambled tofu instead of eggs?
Yes. If you’re vegan or avoiding eggs, crumbled firm tofu works as a great plant-based substitute.

Can I add protein like chicken or shrimp?
Definitely. Just cook your protein separately and stir it in with the rice toward the end to keep it juicy and tender.