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Fluffy egg fried rice with golden scrambled eggs, green onions, and perfectly seasoned grains in a dark wok

Egg Fried Rice

A classic Chinese dish made with scrambled eggs, cooked rice, and savory seasonings, perfect for a quick and easy meal. This recipe is a staple in many Asian households and is great for using up leftover rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice preferably day-old rice
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup mixed vegetables e.g. peas, carrots, corn
  • 2 teaspoons soy sauce
  • 1 teaspoon oyster sauce optional
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Scallions chopped (for garnish)

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Push the onion and garlic to one side of the pan, then add a little more oil if necessary.
  5. Pour the beaten eggs into the other side of the pan and scramble them until cooked through.
  6. Mix the eggs with the onion and garlic, then add the cooked rice to the pan, breaking up any clumps with a spatula.
  7. Stir-fry the rice with the egg and vegetable mixture for about 5-7 minutes, until everything is well combined and heated through.
  8. Add the mixed vegetables, soy sauce, oyster sauce (if using), and sesame oil to the pan, and stir-fry for another 2-3 minutes.

Notes

Use day-old rice to make the best egg fried rice, as it's drier and easier to stir-fry. You can customize the recipe by adding your favorite protein sources, such as cooked chicken or shrimp, or using different seasonings and spices.