Name: So Easy Egg Fried Rice
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups cooked day-old jasmine (or long-grain white) rice; 4 large eggs, beaten; 2 tbsp neutral oil (vegetable, canola, peanut); 2½ tbsp regular (or light) soy sauce; ½ tbsp toasted sesame oil; 1 green onion, finely chopped

I whip up this fried rice in under 10 minutes—just rice, eggs, soy sauce, sesame oil, green onions, and neutral oil. It’s simple, flavorful, and beats takeout any day.

So Easy Egg Fried Rice

Why I’ll Love This Recipe

I love how quickly I can turn leftover rice into a satisfying meal. The eggs add protein, the soy sauce brings savory depth, and the sesame oil gives a nutty aroma. Using cold rice helps me get those fluffy grains just like Chinese takeout.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked day‑old jasmine (or long‑grain white) rice
4 large eggs, beaten
2 tbsp neutral oil (vegetable, canola, peanut)
2½ tbsp regular (or light) soy sauce
½ tbsp toasted sesame oil
1 green onion, finely chopped

directions

I heat 1 tbsp neutral oil in a hot wok or large skillet until shimmering.
I pour in beaten eggs, scrambling gently until mostly set but still moist.
I add remaining oil and cold rice, breaking up clumps as I go.
I push rice and eggs aside, add green onion, stir it in, then pour soy sauce around the pan’s edge to sizzle and infuse flavor.
I finish with sesame oil, toss everything, then serve immediately.

Servings and timing

Serves: 2
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes

Variations

I sometimes toss in thawed peas or mixed veggies (carrots, corn) for color.
To make it heartier, I stir in diced chicken, shrimp or tofu.
For extra umami, I add oyster sauce or a splash of dark soy.
To mimic a smoky “wok hei” flavor, I let the oil smoke briefly before adding rice.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a pan over medium heat or microwave it with a touch of water—either way, the rice revives nicely.

FAQs

How do I prevent mushy rice?

I always use day‑old, refrigerated rice. If needed, I spread fresh rice on a baking sheet and chill it for 45–60 minutes before cooking.

Can I use other rice types?

Yes! Jasmine, basmati, or long‑grain white rice works best. Brown rice is okay too, but it may stick a bit more.

What oil gives the best flavor?

Neutral oils like vegetable or peanut are ideal. Sesame oil goes in at the end for aroma. Some cooks even use butter for richness.

Can I make this gluten‑free?

Definitely. I swap regular soy sauce for tamari or coconut aminos and skip sesame oil if needed.

How do I add more veggies or protein?

I cook meats or veggies first, then push them to one side and use the same pan. Classic mix-ins include carrots, peas, bell peppers, chicken, beef, shrimp, or tofu.

Conclusion

I always keep this egg fried rice recipe in my back pocket—it’s quick, flexible, and delicious. Whether enjoyed solo or with a side of stir-fry or soup, it truly beats restaurant takeout.