Name: Easy Egg Fried Rice
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice (preferably day-old and cold); 2 tbsp neutral oil (vegetable, canola, or avocado); 4 large eggs, beaten; 1 green onion, finely chopped; 2½ tbsp soy sauce; ½ tbsp toasted sesame oil

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Short description
I share an easy and delicious egg fried rice recipe that uses just six common ingredients, ready in about 10 minutes and perfect for a quick meal.

Easy Egg Fried Rice

Why You’ll Love This Recipe

I love how quickly this comes together—just beat some eggs, fry them up, toss in cold rice, and season. It feels like restaurant-style fried rice with minimal effort. It’s budget-friendly, adaptable, and I often have all the ingredients on hand. Plus, it’s a great way to use leftover rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice (I always use day-old cold rice for best texture)
2 tbsp neutral oil (like vegetable, canola, or avocado)
4 large eggs, beaten
1 green onion, finely chopped
2½ tbsp soy sauce
½ tbsp toasted sesame oil

Directions

Heat 1 tbsp of oil in a wok or large skillet over high heat. If using a wok, I wait until the oil begins to smoke slightly for a deeper flavor.
Pour in the beaten eggs and stir quickly until they just set but remain moist. I push them to one side of the pan.
Add the remaining 1 tbsp oil along with the cold rice. I break up any clumps and stir-fry it with the eggs for about 1–2 minutes.
I move the rice and eggs to one side and sauté the green onion in the open space for a few seconds before mixing it all together.
I drizzle the soy sauce and sesame oil around the edge of the pan, let it sizzle, then toss everything together until the rice is evenly coated and heated through.

Servings and timing

Serves 2 as a main dish, or 3–4 as a side
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes

Variations

Add-ins: I often toss in peas, diced carrots, corn, or chopped bell peppers.
Protein upgrades: I add tofu or a cooked egg on top for extra protein.
Flavor twist: I sometimes mix in a dash of chili oil or a sprinkle of white pepper.
Aromatics: A bit of minced garlic or ginger gives a nice depth of flavor.

storage/reheating

Refrigerate: I store leftovers in an airtight container for up to 4 days.
Freeze: I freeze portions for up to 1 month and thaw them before reheating.
Reheat: I microwave or stir-fry it again until hot all the way through.

FAQs

How do I store refrigerated leftovers?

I let the rice cool completely before sealing it in a container and refrigerating it for up to 4 days.

Can I freeze this fried rice?

Yes, I portion it into freezer-safe containers and store it for up to a month.

What if I don’t have sesame oil?

I leave it out or replace it with a little extra soy sauce or a different finishing oil I like.

How do I prevent rice from clumping?

I always use cold, day-old rice and break up clumps with a spoon or my hands before cooking.

Can I make it vegetarian or vegan?

Absolutely. I skip the eggs and use tofu or just load it up with vegetables.

Conclusion

I’m always reaching for this egg fried rice recipe when I need a fast, satisfying, and customizable meal. It’s simple enough for a weekday dinner yet tasty enough for guests. Let leftover rice shine, and feel free to mix it up with whatever’s in the fridge.