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Egg Fried Rice is so simple, easy, and delicious – just a handful of ingredients and it comes together in under 20 minutes! It’s a beloved restaurant dish for a reason – and I’ll share the key tips that will help you make the perfect fried rice at home!
Watch the Egg Fried Rice Recipe Video Below!
Table of Contents
Ingredients
You really don’t need many ingredients to make an authentic Egg Fried Rice. The recipe is simple and straightforward, and some key techniques will be used to transform these simple ingredients into a delicious fried rice!
- white jasmine rice, at least one day old (I like to dry it out overnight in the refrigerator) – Do not use freshly steamed rice! The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your fried rice soggy and mushy, especially when cooking on a home stove
- eggs – it wouldn’t be Egg Fried Rice without the eggs!
- garlic
- ginger
- scallions
- mixed vegetables, frozen or fresh – You can use either fresh or frozen. The cooking time is similar for both, since the vegetables are so small, they’ll still cook quickly frozen. I like to use frozen for the convenience, especially because they are already cut similar in size. If using fresh, make sure to cut them to similar sizes so they cook evenly.
- white pepper – I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it is not a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
- sugar– this will balance out some of the saltiness of the dish
- salt
- msg – always optional!
- soy sauce
- neutral oil – my favorite neutral oil is avocado oil but you can also use vegetable, canola, or peanut oil. Do not use olive oil or sesame oil.
- toasted sesame oil – this adds a slight aromatic nuttiness to the dish
Find the exact measurements in the recipe card below!
Key Tip
Protein Optional
Egg Fried Rice is traditionally made without any protein in it! It’s meant to be the perfect side (like Chow Mein) to any of your favorite Asian dishes, like Orange Chicken, Sesame Chicken, or Mongolian Beef!
This is how I make and serve mine at home.
However, if you want to add protein to make it a more balanced dish (or perhaps make it your main dish), you can absolutely do so! It’s very simple – cook the protein of your choice in the beginning, remove and set aside while you follow steps 3-4, and then add back in the protein at the very end. Stir to combine well. Some popular protein ideas are chicken, shrimp, sausage, or spam.
If you want a more detailed recipe that incorporates protein, I have a lot of Fried Rice recipes – my most popular ones are Shrimp Fried Rice, Chicken Fried Rice, Thai Fried Rice with Shrimp, Spam Fried Rice, or Kimchi Fried Rice with pork belly!
Recipe Instructions
1. Prepare Vegetables and Eggs
Optional – if you don’t usually have old rice in your refrigerator and plan on making this dish, I will share with you my method! On the day BEFORE I make this dish, I like to cook 1.5 cups of white jasmine rice and lay the freshly cooked rice in a thin layer on a sheet tray. This sheet tray will go into the refrigerator to dry out for a day before cooking. I find that this results in the perfect day-old rice!
Chop garlic, ginger, and scallions. Separate your scallion white from the scallion greens and set aside. I like to use frozen vegetables, so I measure out 1 cup frozen vegetables and set aside. Scramble 3 eggs in a bowl and set aside.
2. Fry Aromatics and Vegetables
Over high heat, add 2 tbsp of avocado oil to your pan or wok and fry your scallion whites, garlic and ginger for 15 seconds. Add your frozen veggies and cook for 1-2 minutes.
3. Scramble Eggs In the Wok
Move the aromatics and vegetables to the side of your pan or wok. Add another 1/2 tbsp of oil, then add your eggs and scramble until about 80% cooked (still slightly soft).
4. Add Rice, Seasonings, and Finish the Egg Fried Rice!
Add the day-old rice and mix for 1-2 minutes. I like to crumble in the rice to ensure that each grain is cooked and the rice is not clumpy.
Add soy sauce and seasonings, continue cooking for another 1-2 minutes. Add scallion greens. Taste and adjust seasoning to your preference. Finish with an optional drizzle of sesame oil, mix and enjoy!
Key Tip
Recipe Tips for Restaurant Quality Fried Rice
Use Day Old Rice
- Fresh rice has too much moisture, which will result in the rice steaming in the pan (versus frying) and turning out mushy. Use day old rice (if you often have leftover rice in your refrigerator, this is great!) or make your rice a day in advance and dry it out in a thin layer on a baking sheet in the refrigerator overnight.
Crumble the Rice
- When using dried out rice, I find that it oftentimes gets clumpy. As you add your rice into your pan or wok, make sure to crumble it so each rice grain gets cooked evenly. This simple step makes a huge difference in your finished dish!
Frozen Vegetables are OK! (And Preferred)
- I recommend using frozen vegetables when making fried rice at home because the vegetables are cut uniformly, into similar sized pieces. This means each vegetable piece will cook evenly. Cutting vegetables at home can be very tedious, especially if you want each piece to be relatively similar in size/shape. However, fresh vegetables are absolutely acceptable – just make sure you chop them as evnely as possible.
Protein is Optional
- Egg Fried Rice is traditionally served without any protein in it, as it’s oftentimes a side dish alongside other main courses. However, you can definitely add protein if you want the dish to be more balanced or serve as your main dish. Cook the protein of your choice (chicken, shrimp, sausage, or spam are all great options) at the beginning, remove and set aside, and then add it back at the end of step #5. Mix well to incorporate.
Avoid Crowding the Wok or Pan
- Crowding can lead to your Egg Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger wok, pan, cast iron, or dutch oven, OR 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 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.
What to Serve With Egg Fried Rice
I would start with Egg Drop Soup or Hot and Sour Soup – and you can’t forget about Egg Rolls when you’re eating takeout dishes! I personally love eating Shrimp Fried Rice with the classic Beef and Broccoli. If you’re looking for chicken dishes to make alongside it, I would go for Sesame Chicken or Black Pepper Chicken. If you want some vegetables to go with dish, I would make my viral Din Tai Fung Cucumber Salad or Din Tai Fung Garlic Green Beans!
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Egg Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
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
- 1.5 cups white jasmine rice, cooked, then dried out in the refrigerator for at least one day
- 3 eggs
- 3 cloves garlic, chopped
- 1 tbsp ginger, chopped
- 4 scallions, thinly sliced, whites and greens separated
- 1 cup frozen mixed vegetables, or raw
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1 tbsp soy sauce
- 2 tbsp neutral oil, I used avocado oil
- 1 tsp toasted sesame oil
Instructions
- Cook 1 1/2 cups white jasmine rice and lay on a sheet tray to dry out in the fridge for 1-2 days.
- Chop garlic, ginger, and scallions and prepare 1 cup frozen vegetables and set aside. Separate your scallion white from the scallion greens. Scramble 3 eggs in a bowl and set aside.
- Over high heat, add 2 tbsp of avocado oil to your pan and fry your scallion whites, garlic and ginger for 15 seconds then add your frozen veggies and cook for 1-2 minutes.
- Move veggies to the side of your pan and add another 1/2 tbsp of oil, then add your eggs and scramble until about 80% cooked.
- Add your rice and mix for 1-2 minutes. Then add your soy sauce and seasonings and continue cooking for another 1-2 minutes and add your scallion greens. Taste and adjust seasoning to your preference. Finish with sesame oil, mix and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m 56 and when I was in my 20s I used to deliver produce. There was a Chinese restaurant I loved and they made this fried rice that was the best I ever had and I could never make it like them or find it anywhere else….I begged the guys in the kitchen to show me how…the real secret I found was white pepper…
I never knew if this was an “authentic” style of making it or not…but I’m glad to know that it is. If not…I still will never eat it any other way it’s so good. The things I don’t do is the ginger, msg and multiple oils. Oh, also I like the rice to be a bit sticky so I don’t leave it out…I am curious about that though and may try it. Also curious about the ginger…Thanks for the recipe man…I’m going to experiment with some of your ways of making it. I remember the MSG scare from the 80s…I need to try it in some food now that I finally a million years later realize it’s safe….lol
I’m so glad you liked it! Thanks for the great review and looking forward to hearing how it turns out!
amazing recipe tastes like im in china
This super easy egg fried rice comes together in just 10 minutes and is packed with flavor! The tender eggs and crispy rice seasoned with scallions and salt make it so simple yet delicious. It’s the perfect side dish for any Chinese meal, but honestly, it’s just as good on its own when you’re in the mood for something light. I love that it’s vegetarian and gluten-free, so it works for almost any dietary preference. Quick, versatile, and tasty — this recipe has become a staple in my kitchen!
Delicious! Thanks for the recipe.
Thank you Avery!
We make this all the time and it always turns out great. Raw or frozen veggies. Just a good solid recipe to reference. Thank you!
Yummy
Delicious recipe. I made a few changes by adding a tablespoon more soy sauce and I didn’t add msg. I love toasted sesame seeds and added those. Thank you!
That sounds delicious! Thanks for sharing, Kate!
Love how easy to follow this recipe is.
Super simple and delicious
Since I saw this recipe this is my favorite rice!