This Egg Fried Rice comes together in about 15 minutes all in one pot for a super simple weeknight meal that your family will love! Switch up the vegetables or protein to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, this dish is versatile, delicious, and will quickly become a staple in your home.
Ingredients Breakdown
- 2 cups day-old white rice (preferably long grain)
- 2 large eggs (beaten)
- ½ small yellow onion (small dice)
- 2 tablespoons frozen peas and carrots (thawed; optional)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons soy sauce (light sodium)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion (just the green part sliced; optional for garnish)
- Toasted sesame seed (optional for garnish)
- Oil (as needed for frying)
Instructions
How to Make Easy Egg Fried Rice
Prep the Rice: Start by breaking apart the day-old rice by rubbing it gently between your hands. This helps separate the grains. Set it aside until you’re ready for it. If you’re using fresh rice, let it cool for a bit or even place it in a gallon-sized freezer bag and rub until separated.
Scramble the Eggs: Heat about 2 tablespoons of oil in a wok or a large nonstick pan over medium-high heat. When the oil is hot (you’ll see it shimmer), pour in the beaten eggs. They should sizzle in the pan, let them cook for just a few seconds before scrambling into smaller pieces. Remove them from the pan and set aside.
Stir-Fry the Veggies: In the same pan (no need to clean it, we want all that flavor!), add a tiny bit more oil. Heat it up and toss in your diced onion along with the peas and carrots. Stir-fry this mixture for about 15 to 30 seconds until the onion is fragrant and translucent.
Combine Everything: Add the rice and scrambled eggs back to the pan, you’ll want to drizzle another tablespoon of oil around the edge of the pan to help everything cook evenly. Stir-fry everything together for another minute or so, ensuring it’s well combined and heated through.
Add the Good Stuff: Go ahead and drizzle the Shaoxing wine around the edges of the pan and stir-fry for about 30 seconds until you smell its fragrant goodness (you’ll know it’s ready when the alcohol smell disappears).
Season It Up: Now, pour in the soy sauce and oyster sauce, tossing everything together until the rice is a nice, consistent color and heated all the way through, this should take about 2 minutes. Seriously, you’ll love the aromas wafting through your kitchen at this point!
Finish Strong: Add that toasted sesame oil and the sliced green onions before giving everything one final toss to combine. If you want to get fancy, sprinkle some sesame seeds on top as a garnish, why not, right?
Serve It Up: Serve your delicious Egg Fried Rice hot, and watch your family dig in! They’ll absolutely love it.
Why I Love This Recipe
Okay, so let me just spill the beans here. This is my go-to recipe when I need something quick but totally satisfying. I’m a real sucker for easy comfort food, and this fried rice is just that. Plus, the best part is that you can literally use whatever you have in the fridge! I remember making a huge batch for dinner last month, and my kids went back for seconds now, that’s a win in my book! You can just toss in leftover chicken, shrimp, or whatever veggies are languishing in the fridge, and you’re golden!
If you loved this Easy Egg Fried Rice, be sure to check out my Spanish Rice and Beans, my Buttered Corn Rice, or my Turkey Combo Rice!
Why This Recipe Works
Quick & Easy
One of the best things about this dish is that it comes together all in under 15 minutes! You can go from hungry to happy in no time, making it perfect for those busy weeknights when you just don’t have energy to whip up an elaborate meal.
One Pot Wonder
Seriously, minimal cleanup required! Everything gets cooked in one pot, which means less mess and more family time. It’s a fab way to streamline dinner prep.
Budget-Friendly
This dish uses affordable, everyday ingredients that you probably already have on hand. It’s like stretching your dollar while still delivering serious flavor!
Customizable
The secret to amazing fried rice? It’s all about using what you already have! Use whatever leftover proteins or veggies you need to clear out of the fridge, this recipe turns out delicious no matter what you throw in.
Comfort Food
Let’s be honest, who doesn’t love a big bowl of comforting fried rice? It’s loaded with tons of flavor and can be both light or hearty depending on how you dress it up. You just can’t go wrong!
Serving and Storage Tips
Serving Suggestions: This Egg Fried Rice is delightful on its own, but you can amp it up by serving it next to some grilled chicken or even alongside a fresh side salad!
Storage: Leftovers keep well in the refrigerator for about 3-4 days. Just make sure to place them in an airtight container to keep them fresh.
Reheating Instructions: The best method for reheating fried rice is either in the microwave or on the stovetop. If you’re using the microwave, just add a tiny bit of water and cover to keep the moisture in. For the stovetop, add a splash of water and heat it up in a skillet on medium heat, stirring often until warm.
Freezer Friendly: Yup, you can freeze this! Let it cool completely before transferring it to an airtight container. It’ll keep for up to 3 months in the freezer. Just thaw it in the fridge overnight before reheating.
So, what are you waiting for? Go whip up a batch of this Easy Egg Fried Rice, and enjoy a delicious meal in no time flat! It’s going to become your weeknight go-to, just like mine! Happy cooking! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Egg Fried Rice
Ingredients
Method
- Start by breaking apart the day-old rice by rubbing it gently between your hands. Set it aside until you’re ready for it.
- Heat about 2 tablespoons of oil in a wok or a large nonstick pan over medium-high heat. When hot, pour in the beaten eggs and scramble until cooked. Remove and set aside.
- In the same pan, add a bit more oil and toss in diced onion along with the peas and carrots. Stir-fry for about 15 to 30 seconds until the onion is translucent.
- Add the rice and scrambled eggs back to the pan, drizzle another tablespoon of oil around the edge, and stir-fry for another minute.
- Drizzle the Shaoxing wine around the edges of the pan and stir-fry for about 30 seconds.
- Pour in the soy sauce and oyster sauce, tossing everything together for about 2 minutes.
- Add toasted sesame oil and sliced green onions, then toss to combine. Optionally, sprinkle sesame seeds on top.
- Serve your delicious Egg Fried Rice hot.