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.

Egg Fried Rice Recipe

Serves: 2 to 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, optional

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

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

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

Lillian Burnett
May 8, 2025 at 5:00 am

Looks very delicious. I am going to try to make this dish Thank you for sharing ❤️

Reply
1. CiCi Li
  May 8, 2025 at 10:00 am
  
  I hope you’ll enjoy the fried rice, Lillian! ❤️
  
  Reply
  1. CC Dickinson
    June 25, 2025 at 5:56 am
    
    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
      June 26, 2025 at 3:00 pm
      
      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
CC Dickinson
June 25, 2025 at 5:59 am

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
  June 26, 2025 at 3:04 pm
  
  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
Tammy
October 31, 2025 at 12:21 am

I will be ordering your cookbook!! You are amazing.

Reply
1. CiCi Li
  October 31, 2025 at 8:29 pm
  
  Thanks so much for your support and kind words, Tammy!
  
  Reply
Nathan
November 21, 2025 at 12:44 am

Do you have to leave rice overnight

Reply
1. CiCi Li
  November 23, 2025 at 4:22 pm
  
  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!
  
  Reply