Egg Fried Rice
2
servings
5
10
15
Equipment
-
Skillet or wok
-
Spatula
Ingredients
- 2 cups day-old jasmine rice
- 2–3 eggs, beaten
- 2 scallions, chopped
- 2 tablespoons soy sauce
- Salt, to taste
- White pepper, to taste (or substitute black pepper)
Instructions
-
Heat 1–2 tablespoons of neutral oil in a skillet or wok over medium heat. Pour in the beaten eggs and gently scramble until they are just set but still soft. Transfer the eggs to a plate and set aside.
-
Add a little more oil to the pan if needed and add the day-old jasmine rice. Break up any clumps with your spatula so each grain separates and can coat with oil and egg.
-
Push the rice to one side of the pan, add a splash of oil to the empty side, and quickly sauté the chopped scallions until fragrant. Mix the scallions through the rice.
-
Return the scrambled eggs to the pan and stir everything together. Add soy sauce, then season with salt and white pepper to taste. Continue stirring over medium-high heat until the rice is hot and evenly coated, about 1–2 minutes.
-
Serve immediately, garnished with extra sliced scallions if you like. Enjoy as a side or a main course.
Notes
Use chilled, day-old rice for the best texture. If you don’t have day-old rice, spread freshly cooked rice on a tray and chill until firm before frying.
Nutrition
Serving:
1
serving
Calories:
306.5
kcal
Carbohydrates:
47.7
g
Protein:
12.3
g
Fat:
6.8
g
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate & Comment Below!
Why My Egg Fried rice is Fluffy, Savory, and Surprisingly Satisfying
This Egg Fried Rice is one of those recipes I return to again and again. It’s fast, comforting, and flexible enough to adapt to what’s in your fridge. The secret to the fluffy texture is starting with chilled, day-old jasmine rice so the grains fry separately instead of clumping together. The eggs cling to the rice, creating soft, silky pockets of flavor, while soy sauce brings a deep, savory balance. Scallions finish the dish with a bright, fresh note that keeps each bite lively.
I often make this when I want a takeout-style dish at home with minimal effort. It reheats well and makes a great base for adding vegetables, leftover proteins, or bold sauces. Because it’s so simple, small adjustments—like a drizzle of sesame oil or a splash of oyster sauce—can change the profile and keep the recipe feeling new.
Ingredients for Egg Fried Rice
You don’t need many ingredients to make great fried rice. The essentials below are pantry-friendly and deliver big flavor. The most important tip: use cold, day-old rice so it fries up light and separate instead of mushy.
• 2 cups day-old jasmine rice
• 2–3 eggs, beaten
• 2 scallions, chopped
• 2 tablespoons soy sauce
• Salt and white pepper, to taste
If you only have black pepper, it works fine—expect a slightly bolder flavor and visible specks in the rice.
How to Make Egg Fried Rice
Step-by-Step Instructions
Start by heating oil in a skillet and scrambling the eggs just until they’re set. Add your cold rice and break it apart, mixing well so the egg coats each grain. Work quickly over medium-high heat to sear the rice without steaming it.
Push the rice to the side and lightly sauté the scallions in a bit more oil, then mix them into the rice. Season everything with soy sauce, a pinch of salt, and a shake of white pepper. Stir until evenly coated, then serve hot.
If you want to bulk it up, toss in frozen peas and carrots or any protein you have on hand—sliced leftover chicken, cubed tofu, or even diced ham or spam work perfectly. Add frozen vegetables toward the end of cooking so they stay bright and retain some texture.
Tips and Variations
• No day-old rice? Spread hot rice on a tray and chill it in the fridge or freezer until firm—this removes excess moisture so the rice fries well.
• Use a neutral oil with a high smoke point for frying; finish with a small drizzle of sesame oil for aromatic depth.
• Add frozen vegetables, chopped greens, or diced bell pepper in the last minute of cooking to keep them crisp-tender.
• Swap scallions for shallots or thinly sliced onion for a sweeter, caramelized flavor if you cook them a bit longer.
• For a richer profile, stir in a small pat of butter at the end or a teaspoon of oyster sauce for umami.
Frequently Asked Questions
Why use day-old rice for fried rice?
Day-old rice is drier and firmer, which helps each grain remain separate during frying. Fresh, hot rice tends to be too soft and will clump together when stirred.
What’s the difference between white and black pepper in this recipe?
White pepper is milder and blends into the rice visually, keeping the dish looking clean. Black pepper adds a sharper bite and visible specks—both are fine depending on your taste.
Can I add protein to this?
Yes. Leftover meats like roasted chicken, pork, or diced tofu are great additions—just add them toward the end to warm through. Pre-cooked proteins help keep the cooking time short.
What kind of oil should I use?
A neutral oil with a high smoke point (vegetable, canola, or avocado) works well. Finish with a small drizzle of sesame oil for flavor if you like.
Can I make this ahead of time?
Yes. Fried rice stores well in the refrigerator for 3–4 days. Reheat in a skillet over medium-high heat or microwave until piping hot.
You Might Also Like
Char Siu Chicken — a sweet and savory roasted pork that pairs beautifully with fried rice.
Chili Garlic Butter Noodles — a quick, spicy noodle dish for when you want bold flavors.
Garlic Butter Fried Rice — a richer, aromatic variation if you prefer buttery depth.