Quick, fluffy, and full of savory flavor — this egg fried rice is your answer to a fast weeknight meal. Made with leftover rice, tender eggs, and simple seasonings, it’s light yet satisfying and ready in minutes — no takeout needed.

Bowl of egg fried rice garnished with green onion

Egg fried rice was one of the first dishes I ever learned to cook as a teenager. It’s quick, satisfying, and endlessly comforting — a simple mix of rice, eggs, and green onion transformed into something truly delicious.

Over the years, I’ve refined this recipe to make it light and fluffy with that smoky aroma you get from high-heat fried rice — the kind of irresistible, takeout-style flavor that’s savory, aromatic, and ready in just 15 minutes. It’s my go-to way to bring leftover rice back to life.

Spatula lifting egg fried rice from a wok

​Whether you’re cooking for one or feeding the family, this easy fried rice always delivers. It’s proof that the simplest ingredients can make the best meals.

If you love rice and eggs but prefer to skip the stir-fry workout, try my Gyeranbap (Korean Egg Rice), a 5-minute breakfast. Or go bold with my Kimchi Fried Rice, which brings that fiery, unmistakably Korean attitude to your plate.

Egg fried rice served in a bowl with green onion garnish

Ingredients That Make the Difference

You don’t need much for great fried rice — just a few key ingredients used the right way.

  • Cooked rice (preferably day-old): Slightly dried rice gives you those fluffy, separate grains instead of clumps. If using fresh rice, spread it on a tray and chill for 30 minutes to dry the surface.
  • Eggs: The heart of this dish. Scramble them softly so they stay tender and coat the rice instead of forming dry chunks.
  • MSG (optional but recommended): That subtle umami lift is what makes restaurant-style fried rice taste so good. A pinch is enough.
  • Seasonings: A touch of soy sauce for color and saltiness, sesame oil at the end for aroma, and green onion for savory freshness — all supporting roles that don’t overpower.

Step-by-Step: How to Make Egg Fried Rice (with Pro Tips)

For detailed steps, ingredient measurements, and cooking times, check the recipe card below.

Beaten eggs starting to cook in a hot wok
Eggs cooking in a hot wok

Scramble eggs. The eggs should puff slightly at the edges and stay moist in the center. Don’t cook them all the way — they’ll finish later when tossed with rice.

Chopped green onion and garlic sizzling in a wok
White rice stir-fried with garlic and green onion in a wok

Stir-fry aromatics. When garlic and green onion hit the hot wok, you should smell that instant burst of aroma. Keep the heat high but move fast — browned garlic can turn bitter quickly. Toss in rice, breaking up clumps as you go, and let the heat drive out excess moisture.

Scrambled eggs and green onion mixed into fried rice in a wok
Sprinkling a pinch of MSG over egg fried rice in a wok

Combine and Season. Once the rice feels light and moves freely, mix in the eggs, soy sauce, and a drizzle of sesame oil. A tiny pinch of MSG adds that takeout-style depth. Taste and adjust — seasoning always changes slightly as the rice cools.

Fried rice like this is endlessly flexible. It’s great on its own or served alongside many Korean and Asian main dishes.

Spoonful of egg fried rice served on a small plate

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A bowl of egg fried rice is garnished with green onion.

Egg Fried Rice (Better Than Takeout)

Servings: 4 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Quick and easy egg fried rice made with leftover rice, eggs, and soy sauce. Fluffy, savory, and ready in minutes — a simple fried rice recipe that tastes just like your favorite takeout.
5 from 28 ratings
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Recipe Video

Ingredients

  • 2 tbsp (30 ml) oil, divided
  • 4 eggs, beaten well
  • 3 green onion, finely chopped, divided
  • 2 cloves garlic, minced
  • 4 cups (600 g) cooked rice, day-old leftover
  • 1 tsp (5 ml) light soy sauce, or soy sauce
  • salt and pepper, to taste
  • 2 tsp (10 ml) sesame oil, optional
  • 2 pinches MSG, optional

Instructions 

  • Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the eggs to the heated oil. You should see the eggs quickly bubble up from the edge. Scramble the egg until cooked but still slightly moist, breaking into small chunks. Transfer the eggs to a plate and set aside.
  • Heat the remaining 1 tablespoon of oil. Add 1/2 the amount of green onion and garlic, and stir-fry until it releases the fragrance and soften, about 30-60 seconds.
  • Add rice and stir-fry constantly to coat with green onion and to heat the rice evenly. If there are still some clumps, press with a spatula to separate the rice grains.
  • Return the eggs and add remaining green onion, soy sauce, and salt to the rice. Sprinkle 1-2 pinches of MSG and sesame oil if you are using. Give everything a good stir to evenly distribute the seasonings. Taste to see if you need more salt. Sprinkle with pepper and give a good toss. Enjoy egg fried rice while hot.

Notes

Add vegetables if you prefer to make it a hearty meal: You can add veggies such as carrots, peas, peppers, or corn to make the dish more substantial. If you choose to do so, stir-fry the vegetables first to soften them before adding the rice. Additionally, you’ll need to increase the portion of seasoning to ensure the dish is flavorful enough.
Cuisine: Asian, Korean
Course: Lunch, Main Course, Rice Dishes, Side Dish
Author: Hyegyoung K. Ford
Calories: 354kcal, Carbohydrates: 46g, Protein: 10g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 164mg, Sodium: 150mg, Potassium: 150mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 327IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
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