Easy, Authentic Egg Fried Rice (VIDEO)
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Authentic Egg Fried Rice is so simple, easy, and delicious – just a handful of ingredients and it comes together in under 20 minutes!
Watch the Egg Fried Rice Recipe Video!
A Note from CJ
Everyone should know how to make Egg Fried Rice!
Egg Fried Rice is one of my go-to recipes because it comes together quickly, with minimal ingredients, and is versatile enough to go with any main dishes, for any occasion! If you want more fried rice recipes, try Shrimp Fried Rice, Chicken Fried Rice, Thai Fried Rice, Spam Fried Rice, or Kimchi Fried Rice!
Pair it with your favorites like Chow Mein, Orange Chicken, Sesame Chicken, Mongolian Beef, Egg Rolls, Beef and Broccoli, Sesame Chicken or Black Pepper Chicken!
This has become my go to staple at home. It’s quick and easy and I always have all the ingredients at home. Love this recipe!
Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- white jasmine rice – Do not use freshly steamed rice! The rice should be at least one day old – fresh rice has too much moisture, which will make Egg Fried Rice soggy and mushy.
- mixed vegetables – You can use either fresh or frozen (the cooking time is the same because the vegetables are so small). I prefer frozen for the convenience. If using fresh, make sure to cut the vegetables into similar sizes so they cook evenly.
- white pepper – this is a key ingredient in Chinese cooking – white pepper has a milder, woodier flavor that really shines in simple dishes like Egg Fried Rice.
- msg – I like to use MSG in moderation as an optional flavor enhancer.
How to Make Egg Fried Rice
Prep the Rice and Cook The Vegetables – Cook 1½ cups of jasmine rice, spread it on a sheet tray, and refrigerate it uncovered for 24–48 hours so it dries out and develops the ideal texture for fried rice. In a hot wok or large pan, stir-fry scallion whites, garlic, and ginger in avocado oil for 15 seconds, then turn the heat to high and add frozen vegetables, cooking for 1–2 minutes until heated through.
Cook The Eggs and Stir Fry The Rice – Push the veggies to one side and add a bit more oil to the empty space. Pour in the beaten eggs and scramble until about 80% set before mixing everything together. Add the dried rice and stir-fry for 1–2 minutes, then season with soy sauce, white pepper, sugar, salt, and MSG, continuing to cook until the rice is dry and evenly coated. Finish with scallion greens and a drizzle of sesame oil, give it a final toss, and enjoy!
Key Tip
CJ’s Recipe & Storage Tips
Crumble the Rice – Day old rice is usually clumpy. I recommend separating any clumps before adding the rice into the pan or wok so each grain is separated. This will make a noticeable difference in the final dish – each grain will get cooked and seasoned, versus having some white clumps.
Avoid Crowding the Wok or Pan – Crowding can lead to your Egg Fried Rice not cooking thoroughly and becoming mushy (steaming versus frying). When in doubt, use a larger wok, pan, cast iron, or dutch oven – or rather, cook in batches.
Storage and Reheating – You can store this in the refrigerator in an airtight container for up to 3 days. I like to reheating Egg Fried Rice in a hot wok or pan; this warms up each rice grain quickly, helps separate any rice that clumped together, and give the dish a nice char. You can also warm it up in the microwave.
If you tried this Egg Fried Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Egg Fried Rice (VIDEO)
Equipment
- 1 Wok
Ingredients
- 1 1/2 cups jasmine rice, cooked, then dried out in the refrigerator for at least one day (about 3 cups of cooked rice)
- 2 tbsp neutral oil, I used avocado oil
- 4 scallions, thinly sliced, whites and greens separated
- 3 cloves garlic, chopped
- 1 tbsp ginger, chopped
- 1 cup frozen mixed vegetables, or raw
- 3 eggs, beaten
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1 tsp toasted sesame oil
Instructions
- Cook 1 1/2 cups white jasmine rice and lay on a sheet tray uncovered. Place the rice in the fridge for 24-48 hours until dried out.
- In a large wok or pan over medium high heat, add 2 tbsp of avocado oil to the pan and stir fry the scallion whites, garlic and ginger for 15 seconds. Turn the heat to high and add the frozen veggies and cook for 1-2 minutes until the vegetables are cooked through.
- Move the veggies to the side of your pan with a spatula and add another 1/2 tbsp of oil to the bare side of the pan. Add the beaten eggs and scramble until about 80% cooked.
- Add the rice and mix for 1-2 minutes until combined. Add the soy sauce, white pepper, sugar, salt, and msg and continue cooking and mixing for another 1-2 minutes until rice is combined and looks dry. Taste and adjust seasoning to your preference. Add the scallion greens and sesame oil, give the rice a final mix and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Egg Fried Rice recipe was originally published in November 2023, and updated in December 2025.
Simple but Simply delicious
I’ve never been successful making fried rice before but this recipe came out so good! I followed your instructions to the letter except I didn’t have white pepper. It’s on my grocery list now. Thanks for this great recipe, I’ll be making it frequently.
Thanks so much Maureen!!
Can I use calrose rice because my husband won’t let me buy jasmine rice here in Japan. And all I have is calrose left.
Yes!