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5-Min Egg Fried Rice Recipe

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Egg Fried Rice is a timeless classic that’s quick, flavorful, and always satisfying. If you’ve ever struggled to achieve that fluffy, separated texture like your favorite takeout, this recipe is for you! With just 5 minutes and a few essential techniques, you can master restaurant-style fried rice at home. I’ve been making this for over 20 years—and now I’m sharing all my secrets.

Recipe

Serving: 4
Prep and cook time: 5 minutes

For the fried rice:
3 cups overnight jasmine rice
2 tablespoons oil, separated
½ medium onion, thinly diced
½ cup peas
½ cup carrots, diced
½ cup corn kernels
3 large eggs, beaten
2 tablespoons scallions, thinly chopped

For the sauce:
Pinch of white pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce

Instructions

1. Prepare the sauce and eggs:

  • In a small bowl, whisk together white pepper, soy sauce, and oyster sauce.
  • In a separate bowl, beat the eggs and set aside.

2. Stir-fry the vegetables:

  • Heat 1 tablespoon of oil in a wok over high heat. Add the onion, peas, carrots, and corn. Stir-fry for about 30 seconds until aromatic. Remove and set aside.

3. Scramble the eggs:

  • Add the remaining tablespoon of oil to the hot wok. Pour in the beaten eggs and scramble until partially cooked.

4. Add the rice and combine:

  • Add the overnight rice to the wok. Stir-fry over high heat for about 1 minute, breaking up clumps so every grain is separated.
  • Return the vegetables to the wok, pour in the sauce, and stir everything together.
  • Garnish with chopped scallions and serve immediately.

Tips & notes

  • Use overnight rice: Cold, day-old rice has reduced moisture, which helps achieve the ideal separated texture.
  • Jasmine rice works best: It’s naturally less sticky than short-grain varieties, making it easier to fry evenly.
  • Rice-to-water ratio: For fluffy rice, use a 1:1 ratio of rice to water when cooking the day before.
  • Keep the heat high: For wok hei, the signature smoky aroma.

6 thoughts on “5-Min Egg Fried Rice Recipe”

      1. CC Dickinson

        Hello, I do not have a wok , can I assume a pan will work as well.
        I loved listening to you, your voice is a happy one
        Have a day that u deserve, special

        Reply
        1. CiCi Li

          Hi CC! Yes, absolutely—you can use a regular pan if you don’t have a wok. Just make sure it heats evenly, and it should work just fine! Thank you so much for your kind words—that really made my day. Wishing you a wonderful day too!

          Reply
  2. CC Dickinson

    PS (. Oops)!
    Do u use frozen veg or canned
    It looks like the amount for the sauce that you used is more than 3 tablespoons or does it just look like morev

    Reply
    1. CiCi Li

      Hi CC, please feel free to use defrosted frozen veggies—they work great! 3 tablespoons of seasonings to about 3 cups of rice sounds about right. We Chinese folks often like to “eyeball” ingredients rather than measure everything exactly. So don’t worry too much about precision—just adjust the seasoning a little more or less based on your own taste. That’s part of the fun! Enjoy!

      Reply

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