New York: Egg fried rice remains one of the most popular and adaptable dishes in global home kitchens. With minimal ingredients, short preparation time, and endless customisation options, it continues to be a staple across regions—from Chinese takeouts and Japanese bentos to homemade comfort food across the U.S.
This classic dish is commonly made by stir-frying cold, cooked rice with scrambled eggs, vegetables, aromatics, and sauces such as soy or oyster sauce. It can be served on its own or paired with mains like grilled chicken, dumplings, or tofu.
Despite its simplicity, technique matters. Achieving the right texture—dry, fluffy, and lightly toasted rice—is key to getting restaurant-style results. Using freshly cooked rice often leads to a mushy or clumped outcome. Instead, most recipes recommend using cold, day-old rice for best results.
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Ingredients for 2 Servings of Egg Fried Rice
- 2 cups of cold, cooked rice (preferably jasmine or long grain)
- 2 large eggs
- 1 tablespoon vegetable oil or sesame oil
- 2 garlic cloves (minced)
- ½ cup finely chopped vegetables (carrot, spring onion, peas, bell pepper)
- 2 tablespoons light soy sauce
- Salt and pepper to taste
Optional: 1 teaspoon oyster sauce or chilli sauce
Garnish: chopped spring onions or sesame seeds
How to Make Egg Fried Rice at Home: Full Method
Prepare your ingredients: Have all your vegetables chopped and eggs beaten before you begin. The stir-fry process moves quickly, so mise en place (prep) is essential.
Use cold, dry rice: Fresh rice is too soft and will clump. Leftover rice that’s been refrigerated for a few hours or overnight gives the dish its signature texture—each grain remains separate.
Scramble the eggs first: Heat a tablespoon of oil in a large nonstick pan or wok. Pour in the beaten eggs and scramble them until just set. Remove from the pan and set aside.
Sauté aromatics and vegetables: In the same pan, add garlic and stir-fry for 30 seconds. Then toss in the vegetables and cook for 2–3 minutes until just tender. Do not overcook.
Add rice and break up clumps: Add the cold rice to the pan. Use a spatula to press and stir until the rice separates and heats through evenly.
Season and mix: Add soy sauce (and oyster or chili sauce if using), salt, and pepper. Toss to coat all the rice evenly. Add scrambled eggs back into the pan and stir gently to mix.
Final fry and garnish: Increase heat and stir-fry for another 1–2 minutes to give the rice a light “wok hei” (toasted) flavor. Garnish with chopped spring onions or sesame seeds before serving.
Common Variations to Try
- Protein Additions: Add cooked shrimp, diced chicken, tofu, or bacon for a more filling meal.
- Low-Carb Version: Use cauliflower rice instead of regular rice.
- Vegan Adaptation: Skip eggs and use tofu scramble; choose soy sauce over oyster sauce.
- Spicy Version: Add chili garlic sauce or finely chopped green chilies while stir-frying.
Tips for Better Results
- Use high heat and cook fast to avoid soggy rice.
- Don’t overcrowd the pan. If making a larger batch, cook in two rounds.
- Season gradually. Soy sauce already contains salt; taste before adding more.
- Wok is preferred, but a large flat-bottomed skillet also works well.
Did You Know?
- In Chinese culture, egg fried rice is often made with leftover ingredients to reduce food waste.
- American-Chinese takeout versions sometimes include onions, bean sprouts, or even scrambled ham.
- Fried rice is thought to have originated during the Sui dynasty (589–618 CE) in China as a way to use leftover rice.
