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Egg Fried Rice
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10-Minute Easy Egg Fried Rice (Only 6 Ingredients!)

If you have leftover rice and eggs, this quick and budget-friendly egg fried rice is your perfect go-to recipe! With just 6 simple ingredients and ready in 10 minutes, it’s a versatile dish that works as a main meal, side dish, or even a quick snack. It’s so easy, and it tastes just like takeout!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 501kcal

Ingredients

  • 2 cups cooked jasmine rice cold, day-old ideally
  • 1 green onion finely chopped
  • 2.5 tablespoons regular soy sauce not dark soy sauce
  • 1/2 tablespoon sesame oil
  • 4 large eggs beaten
  • 2 tablespoons vegetable oil or any neutral oil

Instructions

  • Heat the Oil: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. If using a wok, let the oil smoke briefly for that classic takeout flavor. Skip this step if using a regular pan.
  • Cook the Eggs: Pour the beaten eggs into the pan. Stir-fry quickly, breaking them up into soft, scrambled pieces. Cook until the eggs are just set but still slightly moist.
  • Add the Rice: Add the cold, cooked rice to the pan. Use a spatula or spoon to break apart any clumps.
  • Add Green Onions: Push the rice and eggs to one side of the pan. Add the remaining 1 tablespoon of vegetable oil to the empty side, then toss in the chopped green onions. Mix the green onions into the rice and eggs.
  • Season the Rice: Drizzle the soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice grains are evenly coated and take on a light brown color.
  • Serve Hot: Remove the fried rice from the heat and serve immediately while warm.

Notes

Best Rice: Day-old rice works best because it’s drier and separates easily. Fresh rice may turn out too moist and clumpy.
Soy Sauce: Stick to regular soy sauce for this recipe to avoid overpowering the flavor.
Wok Tip: Letting the oil smoke briefly in a wok gives the dish a classic smoky “wok hei” flavor.