Name: Easy Egg Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups day-old cooked white rice (preferably long grain); 2 large eggs, beaten; 1/2 cup yellow onion, finely diced; 1/2 cup frozen peas and carrots, thawed (optional); 1 1/2 tablespoons soy sauce (low sodium); 1 tablespoon oyster sauce; 1 teaspoon toasted sesame oil (optional); 2 tablespoons neutral oil (for cooking); 2 green onions (green parts only), sliced for garnish; Toasted sesame seeds (optional, for garnish)

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This egg fried rice is my go-to when I want something delicious, comforting, and ready in a flash. Inspired by classic Chinese takeout, it’s savory, satisfying, and packed with flavor from soy sauce, eggs, and simple aromatics. Whether I eat it as a main dish or a side, it always hits the spot—and it takes just 15 minutes to make.

Easy Egg Fried Rice

Why You’ll Love This Recipe

I love how quick and easy this egg fried rice is to make. It uses ingredients I usually already have in the fridge—leftover rice, eggs, and some frozen vegetables. I can make it in one pan, and it comes out with perfect texture and taste every time. The best part is I can customize it depending on what I have on hand or what I’m craving—extra veggies, some spice, or even a meat-free version. It’s perfect for a weeknight dinner or a quick lunch.

Ingredients

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

day old white rice (preferably long grain)
large eggs, beaten
yellow onion, finely diced
frozen peas and carrots, thawed (optional)
soy sauce (light sodium preferred)
oyster sauce
toasted sesame oil (optional)
green onion (just the green part, sliced for garnish)
toasted sesame seeds (optional for garnish)
oil, as needed for cooking

Directions

I start by breaking up the day-old rice with my hands or in a resealable bag. This helps separate the grains so they don’t clump during cooking.
I heat some oil in a wok or large nonstick pan over medium-high heat and scramble the beaten eggs until just cooked. Then I remove them and set them aside.
In the same pan, I add a little more oil and stir fry the onion, peas, and carrots until the onion becomes translucent and fragrant.
I add the rice and the scrambled eggs back into the pan. I drizzle in a bit more oil and stir fry everything together until well combined.
I add the soy sauce and oyster sauce, tossing everything until the rice is evenly colored and hot throughout.
I finish by adding sesame oil and sliced green onions, then toss everything again.
I like to garnish with more green onions and toasted sesame seeds before serving hot.

Servings and Timing

This recipe makes 1 generous serving or 2 smaller portions as a side.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Add protein: I sometimes mix in cooked chicken, tofu, or shrimp to make it more filling.
More vegetables: I like to add chopped bell peppers, mushrooms, or corn for extra color and crunch.
No oyster sauce? I often use mushroom oyster sauce as a shellfish-free alternative, or just increase the soy sauce with a pinch of sugar.
Add a kick: A little chili oil, white pepper, or sliced red chili can give it a spicy edge.

Storage/Reheating

I store leftover egg fried rice in an airtight container in the fridge for up to 4 days.

To reheat:

Microwave: I sprinkle a little water on top, cover loosely, and heat until hot—stirring halfway through.
Stovetop: I reheat in a pan over medium heat with a splash of water, stirring often until heated through and fluffy again.

FAQs

What gives fried rice its signature flavor?

The flavor comes mainly from soy sauce, oyster sauce, and sesame oil. These ingredients give the rice a savory, umami-rich taste that I really enjoy.

Why do I need to use day-old rice?

Day-old rice is drier and less sticky, which helps each grain stay separate when stir frying. It makes the final dish much better in texture.

Can I make this without oyster sauce?

Yes, I sometimes replace it with mushroom-based oyster sauce or just use more soy sauce with a touch of sugar to keep the flavor balanced.

What type of rice works best?

I usually use long grain white rice, like jasmine. It’s light and fluffy, and doesn’t clump as easily during cooking.

Why isn’t salt added directly?

I don’t add extra salt because soy sauce and oyster sauce already bring plenty of seasoning to the dish. I just taste and adjust at the end if needed.

Conclusion

This egg fried rice has become one of my kitchen staples. It’s fast, flexible, and always hits the spot whether I want a simple solo meal or need a quick side. With just a few ingredients and a single pan, I get a hot, satisfying dish that’s better than takeout—and ready in minutes.