There’s something deeply satisfying about a bowl of really good Egg Fried Rice. Not the clumpy, greasy version you might get from a disappointing takeaway, but a truly fragrant, fluffy, and flavourful dish where every single grain of rice is separate and perfectly seasoned. For me, mastering this dish felt like unlocking a secret to brilliant weeknight cooking. It’s a meal we turn to time and again, whether we need to use up leftover rice from the night before or just fancy something that delivers on flavour without a lot of fuss. Friends always ask me for this recipe after trying it at dinner parties, often surprised that something so delicious can be made at home with such basic ingredients.

What makes this particular recipe so special is the balance. We’re not just throwing things in a pan; we’re building layers of flavour. The savoury depth from two types of soy sauce, the nutty aroma of toasted sesame oil, the subtle warmth of white pepper, and the fresh bite of spring onions all come together beautifully. The eggs are cooked to be like soft, delicate ribbons, weaving through the rice rather than being tough, overcooked chunks. It’s a method that ensures every mouthful is a perfect combination of textures and tastes.

This is a recipe for anyone who loves Chinese-inspired flavours and is looking for a reliable, go-to meal that comes together in about 25 minutes. It’s ideal for busy families, students, or anyone who appreciates turning simple pantry staples into a meal that feels like a treat. It works wonderfully as a standalone dish for a light supper or as a fantastic accompaniment to other main courses.

Recipe Overview

This Egg Fried Rice recipe focuses on technique to achieve that authentic, restaurant-style texture and flavour right in your own kitchen. You can expect fluffy, individual grains of rice, tender-crisp vegetables, and soft ribbons of egg, all coated in a light but deeply savoury sauce. After testing various methods, I can confirm that cooking the egg separately and folding it in at the end is the secret to keeping it perfectly delicate and fluffy.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Egg Fried Rice

• Genuine Flavour: This isn’t just salty rice. It has a rounded, savoury profile from a blend of light and dark soy sauce, a nutty finish from sesame oil, and a gentle heat from white pepper that makes it wonderfully aromatic.
• Ready in Under 30 Minutes: From chopping the veg to serving up, the entire process takes about 25 minutes, making it a brilliant option for a speedy weeknight dinner.
• Flexible Recipe: This is a fantastic base for customisation. You can toss in some leftover roast chicken, a handful of cooked prawns, or extra vegetables like sweetcorn, mushrooms, or finely chopped peppers.
• Great for Using Leftovers: It’s the perfect way to give yesterday’s plain rice a glorious new life, transforming a simple leftover into the star of the show.
• Family Tested: My whole family enjoys this dish, and it always gets compliments from guests. The simple, clean flavours appeal to everyone, and it’s a great way to get some extra veg into the kids.

Egg Fried Rice

⏱️ 15 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this Egg Fried Rice lies in its simple, accessible ingredients. For the soy sauce, I prefer using a good quality brand like Kikkoman as it has a well-balanced flavour that isn’t overly salty. The key, however, is the rice – it absolutely must be cold.

• 600g cooked and chilled long-grain or jasmine rice (from about 250g uncooked rice)
• 3 large free-range eggs, lightly beaten
• 1 tbsp vegetable oil or other neutral oil
• 2 cloves garlic, finely minced
• 1 medium carrot, finely diced (about 80g)
• 100g frozen peas
• 4 spring onions, thinly sliced (whites and greens separated)
• For the Sauce:
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp toasted sesame oil
• ¼ tsp white pepper
• ½ tsp sugar (optional, to balance the salt)

Elena’s Tip: Day-old, cold rice is non-negotiable! Freshly cooked rice contains too much moisture and will steam in the pan, resulting in a sticky, mushy texture. If you don’t have leftovers, cook a fresh batch, spread it thinly on a baking tray, and pop it in the fridge (uncovered) for at least an hour or two until completely cold and a little dry.

How to Make Egg Fried Rice

The process is all about having your ingredients prepped and ready to go before you start cooking. This is a fast-cooking dish, so you won’t have time to chop things once the wok is hot. We call this ‘mise en place’, and it’s the key to a stress-free stir-fry.

1. Prepare Your Ingredients: First, ensure your rice is cold and the grains are separated. Gently break up any large clumps with your fingers. In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, sesame oil, white pepper, and sugar (if using). Set this aside. Lightly beat the eggs in another bowl. Have your chopped carrot, garlic, separated spring onions, and frozen peas ready.
2. Cook the Egg: Heat a large wok or heavy-bottomed frying pan over a medium-high heat. Add half a tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs and gently swirl and scramble them for about 30-60 seconds until they are just set but still soft. Immediately remove the cooked egg from the pan and set it aside on a plate.
3. Sauté the Aromatics and Veg: Return the wok to a high heat and add the remaining half tablespoon of oil. Once the oil is shimmering, add the minced garlic and the white parts of the spring onions. Stir-fry for about 20 seconds until fragrant, being careful not to let the garlic burn.
4. Cook the Vegetables: Add the diced carrots to the wok and stir-fry for 2-3 minutes until they begin to soften but still have a slight bite. Add the frozen peas and continue to cook for another minute.
5. Fry the Rice: Add the cold, separated rice to the wok with the vegetables. Using your spatula, toss everything together and press the rice against the hot sides of the wok. Let it cook, stirring every 30 seconds or so, for about 3-4 minutes. You want the rice to get thoroughly heated through and slightly toasted. What works best for me is to spread it out in a single layer for a minute to get some of the grains a little crispy.
6. Add the Sauce: Pour the prepared sauce mixture evenly over the rice. Immediately start tossing and stirring everything together to ensure every grain of rice is coated in the sauce. Continue to stir-fry for 1-2 minutes until the sauce is absorbed.
7. Combine and Serve: Turn off the heat. Gently fold the cooked egg back into the rice, breaking it up into smaller pieces as you go. Add the green parts of the spring onions and give everything one final toss. Serve immediately while it’s hot and fragrant.

Tips From My Kitchen

• Temperature Control: The single most important factor for great fried rice is high heat. Get your wok or pan very hot before adding the oil. This searing heat gives the dish its characteristic ‘wok hei’ – a subtle smoky flavour that is the hallmark of a great stir-fry and prevents the rice from becoming soggy.
• The Secret Step: I used to struggle with this dish until I discovered this technique: seasoning the eggs. Adding a tiny pinch of salt or a splash of the soy sauce mixture to the eggs before scrambling them adds a layer of flavour right from the start. It ensures the egg itself is seasoned, not just the rice around it.
• Make-Ahead: While the final dish is best cooked just before serving, you can do all the prep in advance. Chop the vegetables, mince the garlic, slice the spring onions, and mix the sauce ingredients. Store them in separate airtight containers in the fridge for up to 24 hours.
• Storage: Leftover egg fried rice can be stored in an airtight container in the fridge for up to 2 days. To reheat, you can microwave it until piping hot, or for a better texture, stir-fry it in a hot, lightly oiled pan for a few minutes. Always ensure rice is reheated thoroughly as advised by the Food Standards Agency.

Equipment You’ll Need

• Large wok or heavy-bottomed frying pan
• Sharp knife and cutting board
• Small mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

Once you have this base recipe down, it’s incredibly fun to adapt. Think of it as a blank canvas for whatever you have in the fridge.

• Spicy Egg Fried Rice: For a bit of a kick, add a teaspoon of chilli garlic sauce or a finely chopped red chilli along with the garlic. A pinch of chilli flakes also works well.
• Vegetarian/Vegan Option: To make it a more substantial vegetarian meal, add some diced firm tofu (press it first!) or a handful of edamame beans. For a vegan version, simply omit the egg and use a plant-based egg substitute if you wish. This is similar to our Healthy Veggie Fried Rice Recipe.
• Add a Protein: This dish is brilliant with added protein. Toss in some cooked, diced chicken breast, leftover char siu pork, or some juicy prawns. If adding raw prawns, stir-fry them after the garlic until they are pink and cooked through before adding the rice. For prawn inspiration, take a look at our Savory Garlic Butter Shrimp For Dinner.

What to Serve With Egg Fried Rice

While this Egg Fried Rice is a complete meal on its own, it also works beautifully as a side dish as part of a larger Chinese-inspired feast. Here are a few of my favourite pairings:

• Beef and Broccoli: The rich, savoury sauce of a good beef and broccoli stir-fry is a perfect match for the lighter flavours of the rice. Our Savory Beef And Broccoli Stir Fry Recipe is a wonderful main to serve alongside.
• Steamed Greens: A simple side of steamed pak choi or gai lan (Chinese broccoli) drizzled with a little oyster sauce and sesame oil provides a fresh, clean contrast.
• Drink Pairing: A crisp, cold lager like a Tsingtao cuts through the richness beautifully. For a non-alcoholic option, a pot of fragrant jasmine or green tea is a classic and refreshing choice.

Frequently Asked Questions

Egg Fried Rice

A classic and quick stir-fry dish featuring fluffy rice, soft scrambled eggs, and fresh vegetables, all tossed in a savory soy-based sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Calories: 340

Ingredients Method Notes

Ingredients

  

• 600 g cooked and chilled long-grain or jasmine rice from about 250g uncooked rice
• 3 large free-range eggs lightly beaten
• 1 tbsp vegetable oil or other neutral oil
• 2 cloves garlic finely minced
• 1 medium carrot finely diced (about 80g)
• 100 g frozen peas
• 4 spring onions thinly sliced (whites and greens separated)

For the Sauce

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp toasted sesame oil
• ¼ tsp white pepper
• ½ tsp sugar optional, to balance the salt

Method

 

1. Prepare Your Ingredients: First, ensure your rice is cold and the grains are separated. Gently break up any large clumps with your fingers. In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, sesame oil, white pepper, and sugar (if using). Set this aside. Lightly beat the eggs in another bowl. Have your chopped carrot, garlic, separated spring onions, and frozen peas ready.
2. Cook the Egg: Heat a large wok or heavy-bottomed frying pan over a medium-high heat. Add half a tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs and gently swirl and scramble them for about 30-60 seconds until they are just set but still soft. Immediately remove the cooked egg from the pan and set it aside on a plate.
3. Sauté the Aromatics and Veg: Return the wok to a high heat and add the remaining half tablespoon of oil. Once the oil is shimmering, add the minced garlic and the white parts of the spring onions. Stir-fry for about 20 seconds until fragrant, being careful not to let the garlic burn.
4. Cook the Vegetables: Add the diced carrots to the wok and stir-fry for 2-3 minutes until they begin to soften but still have a slight bite. Add the frozen peas and continue to cook for another minute.
5. Fry the Rice: Add the cold, separated rice to the wok with the vegetables. Using your spatula, toss everything together and press the rice against the hot sides of the wok. Let it cook, stirring every 30 seconds or so, for about 3-4 minutes. You want the rice to get thoroughly heated through and slightly toasted. What works best for me is to spread it out in a single layer for a minute to get some of the grains a little crispy.
6. Add the Sauce: Pour the prepared sauce mixture evenly over the rice. Immediately start tossing and stirring everything together to ensure every grain of rice is coated in the sauce. Continue to stir-fry for 1-2 minutes until the sauce is absorbed.
7. Combine and Serve: Turn off the heat. Gently fold the cooked egg back into the rice, breaking it up into smaller pieces as you go. Add the green parts of the spring onions and give everything one final toss. Serve immediately while it’s hot and fragrant.

Notes

For best results, use day-old, chilled rice to prevent it from getting mushy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I truly hope this recipe helps you create the best Egg Fried Rice you’ve ever made at home. It’s a dish that proves simple ingredients can create something genuinely special when cooked with a little care and the right technique. It’s a staple in our household, and I hope it becomes one in yours too. If you try it, please let me know how it turned out in the comments below – I love hearing from you!

Happy cooking,
Elena