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5-Min Egg Fried Rice Recipe
Egg Fried Rice is a timeless classic that’s quick, flavorful, and always satisfying. The secret to achieving that fluffy, separated texture—just like your favorite takeout—is using cold, day-old rice, also called overnight rice. Overnight rice is simply cooked rice that’s been cooled and stored in the fridge, which firms up the grains and keeps them from sticking together.
In many Asian households, rice is eaten every day, so there’s almost always leftover rice on hand—making fried rice both fast and convenient. 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.
5-Min Egg Fried Rice Recipe
Ingredients
For the fried rice
- 3 cups overnight jasmine rice
- 2 tablespoons cooking 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, optional
Instructions
- To prepare the sauce and eggs, in a small bowl, whisk together the white pepper, soy sauce, and oyster sauce. In a separate bowl, beat the eggs and set aside.
- To stir-fry the vegetables, in a wok over high heat, add 1 tablespoon of cooking oil. Add the onion, peas, carrots, and corn and stir-fry for about 30 seconds until slightly softened and fragrant. Remove and set aside.
- To scramble the eggs, in the same wok over high heat, add the remaining 1 tablespoon of cooking oil. Pour in the beaten eggs and stir-fry until partially cooked.
- To stir-fry the rice and combine, add the overnight rice to the wok and stir-fry over high heat for about 1 minute, breaking up any clumps so the grains separate. Return the vegetables to the wok and pour in the sauce. Stir-fry until everything is evenly combined and heated through. Lastly, add the scallions and give everything one final toss before serving immediately.
Video
Notes
Tips & notes
- Prep ahead: Onions and scallions can be sliced in advance, and the eggs can be beaten up to 1 day ahead.
- Rice-to-water ratio: Use a 1:1 ratio when cooking rice, or slightly less water than usual. Drier rice works best for fried rice.
- Use overnight rice: Cold, day-old rice is key for fluffy, separated grains that don’t stick together.
- If using fresh rice: Freshly cooked rice is softer, so spread it out to cool and air-dry for at least 30 minutes before using.
- Keep the heat high: High heat helps develop wok hei—the signature smoky aroma of fried rice.
- Customize it: Add shrimp, chicken, beef, pork, or any protein you have on hand.
- Adjust the vegetables: Leave out peas, carrots, and corn kernels, or swap in other vegetables you prefer
- Customize it: Add shrimp, chicken, beef, pork, or tofu for a heartier version.
- Adjust the vegetables: Leave out peas, carrots, or corn, or swap in vegetables you prefer.
Looks very delicious. I am going to try to make this dish Thank you for sharing ❤️
I hope you’ll enjoy the fried rice, Lillian! ❤️
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
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!
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
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!
I will be ordering your cookbook!! You are amazing.
Thanks so much for your support and kind words, Tammy!
Do you have to leave rice overnight
Hi Nathan, You don’t have to leave the rice overnight! Day-old rice is great because it’s drier and separates easily, but you can absolutely use fresh steamed rice too — just spread it out on a plate for a few minutes to let the steam escape so it doesn’t get mushy in the pan. Happy cooking!