Easy Egg Fried Rice (5 Ingredients)

Ingredients

• 570 g (3 cups)cooked rice, preferably cold and a day old
• 45 ml (3 tablespoons)oil
• 30–45 ml (2–3 tablespoons)soy sauce
• 3eggs
• 7.5 ml (1½ teaspoons)oil, for the eggs
• 2.5 ml (½ teaspoon)salt
• 1–2 stalksgreen onions, finely chopped
• To taste, optionaltoasted sesame seeds

Instructions

1. 1

   Break up rice

   Gently separate the cold, day-old rice into smaller chunks with your hands and set it aside.

2. 2

   Chop onions

   Finely chop 1–2 stalks of green onions and set them aside.

3. 3

   Beat the eggs

   In a small bowl, beat the 3 eggs with 7.5 ml (1½ teaspoons) oil and 2.5 ml (½ teaspoon) salt until fluffy. Set aside.

4. 4

   Heat the pan

   Warm a large frying pan with a little of the oil over a medium heat.

5. 5

   Fry the rice

   Once the oil is hot, add the rice. Cook for 4–6 minutes, breaking up the grains with your utensil as they heat.

6. 6

   Lower the heat

   Reduce the heat to low.

7. 7

   Add the eggs

   Push the rice to one side of the pan and pour in the beaten egg mixture. Leave it for 1–2 seconds, then gently stir it a few times with your utensil.

8. 8

   Coat the rice

   Push the rice over the egg and gently mix until the grains are coated. The mixture may look wet at this point; the egg will cook and dry as you continue.

9. 9

   Cook until dry

   Return the heat to medium. Toss and mix for about 5 minutes, until the egg is cooked and evenly distributed and the rice looks dry rather than goopy or mushy. If it still looks wet, keep cooking until the egg dries out.

10. 10

    Season with soy

    Add 30–45 ml (2–3 tablespoons) soy sauce and mix well so it seasons all the rice.

11. 11

    Finish and serve

    Turn off the heat, add the green onions and mix for 1 minute so the residual heat cooks them. Serve as a side dish, with toasted sesame seeds if desired.

What is egg fried rice?

Egg fried rice is a Chinese-style dish of rice cooked in a hot pan with egg and seasonings. It is often made with leftover rice, which makes it a practical side or quick meal.

This version relies on beaten egg being stirred through the rice so it coats the grains. Soy sauce adds savoury seasoning, while green onions bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 11g protein, 48g carbs, 21g fat.

The rice supplies most of the carbohydrates, while the eggs contribute protein and the oil adds much of the fat. Soy sauce and salt provide the main salty seasoning; pair a serving with vegetables and a protein-rich main for a more balanced plate.

Why cold rice works

Day-old rice: chilled grains are easier to separate and less likely to clump as they fry. Gently break up any large lumps before they go into the pan.

Freshly cooked rice: if that is what you have, spread it out and let it cool before frying; warm, moist rice can turn soft and sticky.

Getting the egg through the rice

Low heat: turn the pan down before adding the beaten eggs, as directed. Let them sit briefly, then stir gently before folding the rice over them.

Keep mixing: once the rice and egg are combined, return the heat to medium and toss until the egg is cooked and spread through the grains.

Watch the texture

Dry-looking grains: the finished rice should not look wet or mushy. If it still seems goopy, keep it over the heat and stir until the egg dries out.

Gentle handling: break up rice as it warms, but avoid crushing the grains while mixing.

Timing and pan space

Rice first: allow 4–6 minutes for the rice to heat and fry before adding the egg. The method then gives the combined rice and egg about 5 minutes to cook.

A large pan: use a pan with enough room to toss the rice comfortably. If it is crowded, work in batches so the rice can heat evenly.

Serving ideas

As a side: serve the rice alongside a stir-fry or other savoury main. The green onions and optional toasted sesame seeds make a simple finish.

For a more substantial plate: pair it with vegetables and a source of protein, keeping the rice as the seasoned base.

Recipe notes & tips

• Use cold rice and separate the clumps before heating it.
• Have the eggs beaten and the green onions chopped before you start cooking.
• Wait until the oil is hot before adding the rice.
• Turn the heat down before adding the egg mixture, then bring it back to medium for the final cooking.
• Add soy sauce gradually within the stated range, tasting for the seasoning you prefer.
• Keep cooking if the finished rice still looks wet or mushy.

Variations

• Add vegetables: stir in cooked vegetables alongside the rice so they heat through.
• Make it spicier: serve with chilli sauce at the table.
• Use garlic: briefly cook finely chopped garlic in the hot oil before adding the rice.
• Add extra greens: mix in more chopped green onions just before serving.
• Finish with sesame: scatter toasted sesame seeds over the rice when serving.

Common mistakes to avoid

• Using warm, wet rice: it can turn sticky; use cold rice and break up the clumps first.
• Adding egg over high heat: it can cook too quickly; lower the heat before pouring it in.
• Skipping the final cooking: wet-looking rice needs more time; continue mixing over medium heat until it looks dry.
• Crowding the pan: the rice may heat unevenly; use a large pan or cook in batches.
• Adding all the soy sauce without checking: start within the stated range and adjust to taste.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions