Egg fried rice is one of those quick and satisfying dishes you can whip up in minutes — especially if you’ve got some leftover rice in the fridge. It’s light, full of flavour, and perfect as a side dish or even a main if you’re after something simple.
Using day-old rice makes all the difference here, it fries up beautifully without turning mushy. A splash of soy sauce, a drizzle of sesame oil, and a handful of fresh spring onions take it to the next level.
What You Need
Note: You can scroll to the bottom of this post to find the full recipe card with ingredient amounts and instructions.
Day-old rice – about 250g to 300g in total. Of course you can use more or less depending on how much leftover rice you have. Using cold, cooked rice from the day before gives the best texture.
Soy sauce – I used 3 tbsp, it adds a salty, savoury depth to the rice.
Eggs – I used 4 eggs, lightly beaten for soft, fluffy scrambled pieces throughout the rice.
Spring onions – These are stirred in at the end adding freshness and a gentle onion flavour.
Salt and pepper – Season to taste.
Vegetable oil – For frying the eggs and rice.
Sesame oil – Stirred in at the end for that nutty, fragrant finish.
How To Make Egg Fried Rice
Start by heating a little vegetable oil in a large frying pan or wok over medium-high heat. Pour in the beaten eggs and stir constantly, breaking them up into small pieces as they cook.
Once they’re set, transfer them to a plate and set aside.
Add a touch more oil to the pan, tip in the cold rice, and break up any clumps with your spatula. Give it a few minutes to heat through, stirring so it doesn’t stick.
Drizzle over the soy sauce, sprinkle in some salt and pepper, and toss everything together so the rice is evenly coated. Stir through the sesame oil, I love the smell that this gives off!
Pop the cooked egg back in and mix it into the rice. Finally, add the chopped spring onions and fry for about a minute more so they just start to soften. Serve immediately while it’s hot and fragrant.
Tips and Variations
- Add peas, sweetcorn, or chopped carrots for extra colour and texture.
- Swap the sesame oil for chilli oil if you want some heat.
- For a protein boost, stir through cooked chicken, prawns, or tofu.
More Rice Recipes
The following recipes have been made in a rice cooker but they can also be made in a saucepan on the hob;
- Rice Cooker Pilau Rice
- Rice Cooker Coconut Rice
- Rice Cooker Curried Rice
- Rice Cooker Salmon and Rice
Egg Fried Rice
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Ingredients
- 1 tbsp vegetable oil
- 4 eggs beaten
- 300 g day old rice
- 3 tbsp soy sauce
- 3 spring onions chopped
- 2 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Heat a little vegetable oil in a large frying pan or wok. Add beaten eggs and stir, breaking them into small pieces as they cook. Remove from pan and set aside.
- Add more oil to the pan, tip in the rice, and break up any clumps. Heat through for a few minutes.
- Stir in soy sauce and any salt and pepper to taste
- Add sesame oil and toss to coat.
- Return eggs to the pan and mix well.
- Add chopped spring onions and fry for 1 minute more. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.