Easy Egg Fried Rice

This Quick and Easy Egg Fried Rice is made with simple ingredients in 15 minutes. Perfect for busy weeknights or cleaning out the fridge.

Confession time.

When I cook rice, I always make extra rice on purpose… just so I can have egg fried rice the next day.

And this Easy Egg Fried Rice recipe is my go-to whenever I need to clean out the fridge. 

If weeknight dinners feel like a chore, let me introduce you to my favorite 15-minute solution!

Got leftover carrots, peas, broccoli, or corn? Throw it in.

Only have spring onions and frozen veggies? Still delicious.

It’s the remix meal that never fails. And it always hits the spot.

This recipe is perfect for lazy nights, late-night cravings, or whenever you want something warm, filling, and fast. No long prep, no sink full of dishes.

All you need is:

• A couple of eggs
• Cold rice (day-old works best!)
• Garlic & onion
• Whatever veggies you’ve got
• And a splash of soy sauce

Everything gets tossed in one pan, and dinner’s on the table in 15 minutes. No stress, no fancy ingredients. Just good, comforting food.

This easy egg fried rice is packed with flavor, ready in minutes, and perfect for using leftover rice. A go-to meal any night of the week! It’s cozy, it’s filling, and it’s exactly what you want after a long day.

Egg Fried Rice Ingredients

Here is the ingredient list:

Rice: Ideally, day-old and chilled for the best texture; freshly cooked rice can turn mushy. You can use long grain or short grain rice, we like jasmine rice best. Do not use risotto rice like arborio, carnaroli, and similar.

Vegetable oil: For stir-frying, use a neutral oil like canola or sunflower for high-heat cooking.

Vegetables: Use a base of onion, garlic, and carrots. 

Eggs: add protein and richness to the dish. See our tips below to keep this dish fully plant-based.

Frozen peas: Use baby peas that are cooked quickly, and you don’t need to thaw; just toss them in for color and a pop of sweetness.

Salt, pepper

Soy sauce: Adds umami and saltiness; adjust to your preference. Use a gluten-free variety to keep the dish gluten-free, and a low-sodium one if you want to control your salt intake (we usually use a low-sodium type, as otherwise we find the dish too salty).

Spring onions: Thinly sliced for a fresh, sharp finish.

Sesame oil: Drizzled at the end for a toasty, nutty aroma. We find that a light drizzle of sesame oil at the end adds the right flavor to make it taste just like take-out, without the heavy oils and msg.

Swaps to keep this dish plant-based

Egg fried rice is super flexible and easy to adapt for vegetarian or vegan diets. If you want to keep this dish plant-based, try these tips:

• Ditch the eggs or swap with a tofu scramble. You can also make a chickpea flour scramble by making a batter from chickpea flour, water, and seasonings, then cooking it like scrambled eggs.
• Add more vegetables to boost nutrition. Try vegetables like bell peppers, zucchini, broccoli, mushrooms, sweet corn, and baby spinach

How to make this Easy Egg Fried Rice

Here’s a detailed how-to on making the best egg fried rice:

Cook the rice

For fried rice, cook your rice in advance and refrigerate it for a few hours or overnight. Cold rice fries better and won’t turn mushy.

Start by rinsing the rice thoroughly under cold running water to remove excess starch. This helps prevent it from clumping.

Add the rinsed rice to a pot with 3 cups of water and a pinch of salt. Bring it to a gentle simmer, then cover and reduce the heat to low. Let it cook undisturbed until all the water is absorbed (about 10–12 minutes). Once done, turn off the heat, keep the pot covered, and let it steam for another 10 minutes. This makes the rice fluffier.

Fluff the cooked rice with a fork and spread it on a baking sheet or plate to cool. Refrigerate overnight if possible; cold rice fries better and gives you that perfect texture.

If you own a rice cooker, cook your rice according to your cooker instructions and the type of rice used.

Prep your ingredients

Dice the onions and carrots into small, even pieces so they cook quickly and evenly. Crack the eggs into a bowl and whisk them lightly with a fork. Keep all your ingredients mise en place (ready and within reach) since stir-frying goes fast.

Heat your pan

Use a large non-stick skillet or wok over medium-high to high heat. Add 2 tablespoons of vegetable oil, and wait until it’s shimmering and almost smoking. This high heat is essential for a proper stir-fry.

Cook the vegetables

Add the diced onions and carrots, and stir-fry for about 2–3 minutes, until the carrots soften slightly and the onions turn translucent. Then add minced garlic, stir quickly for 30 seconds until fragrant. Don’t let the garlic burn, as it gets bitter!

Scramble the eggs

Push the veggies to one side of the wok and pour the whisked eggs into the cleared space. Let them cook undisturbed for 15–20 seconds, allowing them to set slightly. Then gently scramble and fold them into the vegetables. Season with a pinch of salt and pepper.

Add rice and peas

Toss in the cold, cooked rice and frozen peas (no need to thaw), breaking up any clumps with a spatula or wooden spoon. Mix well so everything is evenly distributed.

Let the rice sit for a minute or two without stirring so it gets a bit crispy on the bottom. This adds great texture and flavor.

Add soy sauce to taste and sliced spring onions. Stir well to coat the rice evenly. Finish with a drizzle of sesame oil for that original flavor.

Serve it up

Serve hot! You can scoop it into bowls or, for a fun presentation, pack it tightly into a small bowl, then invert it over a plate to shape the rice like a dome.

Serving ideas

Fried rice is best served as is, but here are some delicious and easy serving ideas to make it a complete meal:

Pair with protein:

• Add a fried or poached egg on top for a classic meal.
• Try some crispy tofu or tempeh. Pan-fry or bake it, and season with soy sauce or chili glaze.
• Vegan “egg” (tofu scramble) is perfect if you’re skipping real eggs
• Grilled mushrooms, such as portobello, for a meaty bite

Add vegetables:

• Add more veggies to the stir fry: you can try sweet corn, zucchini, bell pepper, broccoli, mushroom, or even some lettuce or cabbage
• Serve with a side of steamed bok choy, garlicky spinach, or kale
• Add an Asian-style slaw with sesame dressing, or a cucumber salad as a side

Asian-inspired sides:

• Dumplings like veggie gyoza or potstickers
• Fresh or fried spring rolls with dipping sauce
• Miso soup or hot & sour soup

Try more toppings:

• Chili crisp or sriracha for spice
• Toasted sesame seeds
• Crushed peanuts or cashews
• Fresh herbs, such as cilantro or Thai basil
• Lime wedges

Storage tips

Fried rice is a meal-prep favorite because it reheats beautifully and tastes just as good (or better) the next day.

Here are our storage and meal-prep tips for your egg fried rice to keep it fresh, flavorful, and ready when you need it:

Fridge:
Store cooled fried rice in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing to avoid condensation and sogginess.

Freezer:
Fried rice freezes well! Portion it into freezer-safe containers or resealable bags. It will keep for up to 2 months. Label with the date so you remember when you made it.

Reheating tips:

• Stovetop: Add a splash of water or oil to a skillet or wok over medium heat. Stir-fry until hot and steamy.
• Microwave: Loosen the rice with a fork, add a splash of water, cover with a microwave-safe lid or plate, and heat in 1-minute intervals, stirring in between.
• Reheat straight from frozen in a skillet with a splash of water or broth. Stir often until heated through. Or thaw overnight in the fridge before reheating.

Meal prep tips:
Make a big batch of rice and store it separately. Cook your vegetables, eggs (or tofu), and sauces ahead. Mix and match when you’re ready to eat.

Quick add-ins:
Pre-chop veggies and freeze them in meal-sized portions so you can toss them into a hot pan for fresh fried rice anytime.

More similar recipes:

Vegan Tofu Lo Mein

30-minutes Vegetable Tofu Lo Mein

Fresh Vegan Rainbow Spring Rolls

Homemade Vegan Sushi Rolls

The Best Vegan Tofu Pad Thai

This recipe is sponsored by Hofer Austria. | Naročnik oglasa: Hofer KG