15-Minute Chinese Egg Fried Rice

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.

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!

​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.

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.

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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