Easy Egg Fried Rice

This Egg Fried Rice is a quick, flavorful, and satisfying dish you can make in just 15 minutes! Light, fluffy rice is stir-fried with eggs, green onions, and simple seasonings, making it perfect as a side dish or a meal on its own.

Why You’ll Love This Recipe

✔ Super Quick & Easy – Ready in just 15 minutes!
✔ Perfect for Leftover Rice – A great way to use up cold rice.
✔ Customizable – Add veggies, protein, or spices to make it your own.
✔ Restaurant-Style Flavor – Simple ingredients, BIG taste!

Ingredients (Serves 2-3)

2 cups cooked rice (preferably day-old, cold rice)
2 eggs (lightly beaten)
2 tbsp oil (vegetable, sesame, or peanut oil)
3 cloves garlic (minced)
2 green onions (chopped)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil (for extra flavor)
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp white pepper (optional, for authentic flavor)

???? Optional Add-Ins:

Vegetables: Peas, carrots, corn, or bell peppers
Protein: Chicken, shrimp, tofu, or bacon
Spicy Kick: Chili flakes or sriracha

How to Make Egg Fried Rice

Step 1: Prepare Ingredients

If using fresh rice, spread it out on a plate and let it cool for 10 minutes to remove excess moisture.
Beat the eggs in a small bowl and set aside.

Step 2: Stir-Fry the Eggs

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Pour in the beaten eggs and scramble them for 30 seconds – 1 minute until just set.
Remove the eggs from the pan and set aside.

Step 3: Stir-Fry the Rice

Add 1 tbsp oil to the same pan. Add garlic and green onions and stir-fry for 30 seconds until fragrant.
Add the cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.

Step 4: Add Eggs & Seasonings

Return the scrambled eggs to the pan and mix well with the rice.
Add soy sauce, sesame oil, salt, black pepper, and white pepper. Stir-fry for another 1-2 minutes.
Taste and adjust seasoning if needed.

Step 5: Serve & Enjoy!

Remove from heat and serve hot, garnished with extra green onions or sesame seeds.

Tips for the Best Egg Fried Rice

???? Use Cold Rice – Day-old rice is best because it’s drier and won’t turn mushy.
???? High Heat is Key – This helps achieve that classic wok-fried texture.
???? Don’t Over-Stir the Eggs – Let them set slightly before scrambling.
???? Garlic = More Flavor – Don’t skip it for that delicious aroma!

Storage & Reheating

???? Storage: Store in an airtight container in the fridge for up to 3 days.
???? Reheating: Reheat in a pan with a splash of oil for the best texture.