10-Minute Egg Fried Rice

Ingredients

• 3 tbsp (45 ml), dividedcooking oil
• 3large eggs, beaten with a pinch of salt
• 2 cups (500 g)cooked rice
• 2 clovesgarlic, minced
• 2spring onions, chopped and divided
• 2 tbsp (30 ml)soy sauce
• 1 tbsp (15 ml)oyster sauce
• 1 tsp (5 ml)sesame oil
• 1/8 tspwhite pepper or black pepper

Instructions

1. 1

   Scramble the eggs

   Heat 1 tablespoon of oil in a wok over medium-high heat. Pour in the beaten eggs and gently scramble, drawing the mixture towards the centre. Transfer the eggs back to their bowl and set aside.

2. 2

   Cook the aromatics

   Turn the heat down to medium and add 2 tablespoons of oil to the same wok. Add the garlic and the white parts of the spring onions, then cook for about 30 seconds, until fragrant.

3. 3

   Fry the rice

   Add the rice, breaking up any clumps with a spatula so the grains separate. Return the cooked eggs to the wok, add the soy sauce and oyster sauce, and mix everything together.

4. 4

   Finish and serve

   Stir in the sesame oil, white pepper and reserved spring onion. Take the wok off the heat and serve immediately.

What is egg fried rice?

Egg fried rice is a Chinese-style dish built around cooked rice stir-fried with egg and seasonings. It is a useful way to turn leftover rice into a quick meal or a side dish.

This version keeps the ingredient list short and cooks everything in one wok. Soy and oyster sauces add savoury depth, while sesame oil and spring onion bring aroma at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 0g protein, 0g carbs, 0g fat.

The rice is the main source of carbohydrates, while eggs provide protein and the cooking oil and sesame oil contribute most of the fat. Soy and oyster sauces add sodium, so balance the plate with vegetables and adjust the sauces to taste if needed.

Choose the right rice

Cooked rice: use rice that is already cooked, as this recipe does not include time to cook it from raw. Chilled, day-old rice is convenient because its grains tend to separate easily in the wok.

Clumps: loosen the rice before adding it, or break it apart gently with the spatula as directed. This helps the sauces coat the grains rather than pooling around lumps.

Keep the eggs tender

Scrambling: move the egg mixture gently towards the centre of the wok so it cooks evenly. Take it out while still soft; it will be warmed through again when mixed with the rice.

Oil: the first tablespoon is for the eggs, while the remaining 2 tablespoons cook the aromatics and rice. Keep the heat at medium-high for the egg, then reduce it to medium before adding the garlic.

Build the savoury flavour

Garlic and spring onion: cook the garlic with the white parts of the spring onion for about 30 seconds, just until fragrant. The green parts are reserved for a fresher finish.

Sauces: add the soy and oyster sauces with the rice and eggs, then mix well so they spread through the pan. Sesame oil and pepper go in at the end to preserve their aroma.

Know when it is ready

The rice should be hot throughout, with separate grains coated in sauce and no large clumps. The eggs should be distributed through the rice rather than left in one piece.

This recipe cooks quickly, so have the ingredients ready before heating the wok. Serve as soon as it is finished for the best texture.

What to serve with it

As a side: serve the rice alongside a Chinese-style stir-fry, vegetables or another savoury main. Its mild, savoury seasoning works well with a range of dishes.

As a meal: pair it with extra vegetables or a protein-rich dish if you want a more substantial plate. Serve it straight from the wok while hot.

Recipe notes & tips

• Measure and chop everything before heating the wok, as the cooking moves quickly.
• Use a wide wok or frying pan so the rice has room to heat evenly.
• Break up cold rice before adding it to make mixing easier.
• Keep the garlic moving so it becomes fragrant without browning.
• Add the green parts of the spring onions at the end for a fresher finish.

Variations

• Add peas: stir in a handful with the rice so they heat through.
• Add chilli: include sliced fresh chilli or chilli flakes for some heat.
• Use leftover vegetables: chop them small and add them with the rice.
• Swap the pepper: use black pepper if white pepper is not available.
• Make it vegetarian: use vegetarian oyster-style sauce in place of oyster sauce.

Common mistakes to avoid

• Using clumpy rice: loosen the grains before adding them so they fry more evenly.
• Overcooking the eggs: scramble them only until softly set, then return them to the pan later.
• Burning the garlic: lower the heat to medium and cook it for about 30 seconds.
• Adding the green onion too early: reserve the green parts for the final stir so they stay fresh.
• Leaving the rice unattended: keep stirring and breaking up clumps so the sauce distributes evenly.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 day. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions