Egg fried rice is quick and easy to make in under 15 minutes. This popular Chinese dish includes stir-fried rice with scrambled eggs, green onions, garlic, and soy sauce. It’s fluffy, delicious, and a perfect way to use up leftover rice.

Chinese egg fried rice in a serving bowl.

Do you always seem to have plenty of leftover rice in the fridge? I know I do! For me, fried rice is the first thing that comes to mind, naturally.

I love making Chinese-style egg fried rice. A few eggs and some day-old rice can turn into a delicious dish that works as a side for many Asian meals or as a simple meal all on its own. You can’t go wrong either way!

A spatula is holding up some of egg fried rice above the rest of fried rice.

​I like to keep my egg fried rice simple, just the authentic Chinese way—only eggs and rice, infused with the flavors of green onion and garlic. Sure, you can add veggies and protein to make it heartier, but then the eggs don’t get to be the star.

This easy and quick fried rice recipe is perfect for beginners in stir-fry cooking and great for exploring Chinese cuisine.

Looking for more Asian egg recipes? Try my gyeranbap (fried eggs with rice) or Chinese steamed egg—both are perfect for breakfast or a quick dish to serve right away.

Easy egg fried rice in a bowl garnished with green onion.

What you’ll need

The main ingredients are eggs and day-old leftover rice. You’ll also need garlic and green onion to add that savory, smoky flavor typical of Chinese fried rice.

For seasoning, you’ll need soy sauce (I use light soy sauce to keep the color light, but regular soy sauce works too) and a bit of sesame oil. Typically, MSG is used to enhance the flavor, but it’s entirely up to you, and you can omit it if you prefer.

How to make egg fried rice

Scramble eggs

Whisk the eggs until fully mixed, then pour them into the hot oil in wok over medium-high heat and let the edges puff up. Stir until the eggs are mostly cooked but slightly wet, breaking them into pieces. Transfer to a plate and set aside.

Stir-fry aromastics

Sauté garlic and half of the green onion in more hot oil for 30-60 seconds until fragrant. Add the rice, stirring constantly to break up any lumps and heat it through.

Mix with eggs and season

Return the eggs and the remaining green onion back into the rice mixture, along with the soy sauce, salt, and a drizzle of sesame oil. If you’re using MSG, add a couple of dashes now. Stir everything well to evenly distribute the flavors.

Taste and adjust the seasoning as needed. Finish with a sprinkle of pepper and garnish with sesame seeds, if desired.

What to serve it with

This is the simplest Asian fried rice, and it pairs well with many main dishes. My favorites are kung pao chicken and twice-cooked pork. This fried rice complements these Chinese dishes beautifully and will make everyone happy to dine in.

A spoonful of egg fried rice placed on a small plate.

Tips for Perfect Egg Fried Rice

  1. Use Day-Old Rice: For the best fluffy texture, use cold, day-old rice stored in the fridge for 2-3 days. Freshly cooked rice can be too moist and turn mushy. Break up any clumps before stir-frying.
  2. When to Add the Egg: For a fully coated egg texture, add beaten eggs before the rice. For larger egg pieces, scramble the eggs first, set them aside, and add them back in at the end.
  3. Infuse Oil with Green Onion and Garlic: Stir-fry garlic and half the green onion in oil for a few seconds before adding the rice. This boosts the dish’s flavor and makes a big difference.
  4. Add Veggies for a Heartier Dish: For a more filling meal, add vegetables like carrots, peas, peppers, or corn. Stir-fry them first to soften, then add the rice. Remember to adjust the seasoning to keep the dish flavorful.
  5. A Touch of MSG (Optional): A small amount of MSG can enhance the flavor, making it taste like restaurant-style fried rice. This is optional, and a little goes a long way.

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

15-Minute Chinese Egg Fried Rice

Make delicious egg fried rice in just 15 minutes. This popular Chinese dish features stir-fried rice with scrambled eggs, green onions, garlic, and soy sauce. Fluffy and delicious!
5 from 28 ratings

Recipe Video

Ingredients

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