Name: Delicious Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups cooked rice (preferably cold and day-old); 2 eggs; 2 green onions, chopped (white and green parts separated); 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil (divided); Salt and pepper to taste

I love how quick, simple, and satisfying this egg fried rice recipe is. It’s perfect for using up leftover rice and delivers a savory, comforting flavor with minimal effort. Whether I’m whipping it up for a weeknight dinner or a quick lunch, it always hits the spot. Plus, it’s incredibly customizable with whatever veggies or proteins I have on hand. Delicious Egg Fried Rice

ingredients

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

Cooked rice (preferably cold and day-old)
Eggs
Green onions
Garlic
Soy sauce
Sesame oil
Vegetable oil
Salt and pepper

directions

I start by heating a bit of vegetable oil in a large skillet or wok over medium-high heat.
I beat the eggs and pour them into the pan, scrambling them until just set. Then I remove them and set them aside.
In the same pan, I add a bit more oil if needed, and sauté the garlic and white parts of the green onions until fragrant.
I toss in the cold rice, breaking up any clumps, and stir-fry it for a few minutes until heated through and slightly crispy.
I add the scrambled eggs back in, followed by soy sauce, sesame oil, salt, and pepper to taste.
I mix everything well and let it fry for another minute or two.
Finally, I garnish with the green parts of the onions before serving.

Servings and timing

This recipe makes about 2 to 3 servings. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes

Variations

Sometimes I like to add vegetables like peas, carrots, or bell peppers for more color and nutrition. If I have leftover chicken, shrimp, or tofu, I toss those in too for added protein. For a spicy kick, I drizzle in a bit of sriracha or add chili flakes.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I prefer using a skillet to keep the texture from getting soggy. A microwave works too, but I make sure to cover it and stir halfway through heating.

FAQs

How do I keep fried rice from being mushy?

I always use cold, day-old rice to avoid mushiness. Fresh rice tends to be too moist and clumps together.

Can I use brown rice instead of white?

Yes, I often use brown rice for a healthier twist. It adds a slightly nuttier flavor and still works well.

What kind of soy sauce should I use?

I typically use regular light soy sauce, but low-sodium soy sauce works if I want to control the saltiness.

Can I freeze egg fried rice?

I can freeze it in a sealed container for up to a month. When reheating, I make sure it’s heated thoroughly and stir it well.

Is it okay to use freshly cooked rice?

It’s possible, but I spread it out and let it cool completely before using. This helps reduce moisture and improves the finAal texture.

Conclusion

Egg fried rice is one of my go-to recipes for a quick, tasty, and budget-friendly meal. It’s endlessly adaptable and always satisfying. With just a few pantry staples and some leftover rice, I can whip up a delicious dish that never fails to please.