5-Min Egg Fried Rice Recipe

This Egg Fried Rice is one of the easiest dishes you can make—fluffy rice, soft scrambled eggs, colorful vegetables, and a simple savory sauce, all ready in just 5 minutes.

In many Asian households, we eat rice almost every day, so there’s usually a container of leftover rice sitting in the refrigerator. And when you have overnight rice, fried rice is one of the quickest and easiest things you can turn it into. Just add some eggs and whatever vegetables you already have in the fridge, and dinner is practically done.

It was also one of the first dishes I learned to cook. I’ve been making fried rice for more than 20 years, and that’s what I love about it: it’s simple, flexible, and you really don’t need much to make it delicious.

For this version, I’m using eggs, onions, peas, carrots, and corn, but think of those vegetables as a starting point. Use what you have, leave out what you don’t, and make it your own. Let me show you how easy it is!

What Is Egg Fried Rice?

Egg fried rice is simply cooked rice stir-fried with eggs, seasonings, and whatever vegetables or other ingredients you like.

There are countless versions throughout Asia and around the world. It’s the kind of everyday dish that doesn’t need to be complicated.

If you have leftover rice, a few eggs, and some vegetables, you’re already most of the way there.

Why Is Fried Rice Perfect for Leftovers?

This is one of the reasons fried rice is such a practical home-cooked dish.

Have a little onion left? Add it. Half a carrot? Dice it up. Some peas or corn in the freezer? Toss those in too.

You can also add leftover chicken, pork, beef, or other cooked ingredients. Fried rice is very forgiving, so you don’t need to follow the vegetable combination exactly every time.

It’s a great way to turn small amounts of food in the refrigerator into another meal instead of letting them go to waste.

What Is Overnight Rice?

Overnight rice is simply cooked rice that has been cooled and stored in the refrigerator.

Because the rice has had time to cool and firm up, the grains are less soft and moist than freshly cooked rice. That makes them easy to separate when you toss them in a hot wok.

In my house, overnight rice isn’t something I specifically make just for fried rice. It’s usually just yesterday’s leftover rice—and that’s what makes this recipe so convenient.

Do I Have to Use Overnight Rice for Fried Rice?

No. Overnight rice is convenient and works beautifully, but don’t let the lack of leftover rice stop you from making fried rice.

If you’re starting with freshly cooked rice, spread it out so the steam can escape and let it cool and air-dry for at least 30 minutes before stir-frying.

The main thing is that you don’t want the rice to be overly wet and steamy when it goes into the wok.

What Rice Is Best for Egg Fried Rice?

I use jasmine rice for this recipe. It’s fragrant, delicious, and something I almost always have at home.

Other types of cooked rice can work too. Fried rice is an everyday dish, so use the rice you normally enjoy.

When I know I’m making rice for fried rice, I like it slightly on the drier side. For the jasmine rice I use, a 1:1 ratio of rice to water works well. Depending on your rice and cooking method, you may need to adjust the amount of water.

Do I Need a Wok to Make Egg Fried Rice?

A wok is wonderful for fried rice, but you don’t have to buy one just to make this recipe.

A large pan works too. The important thing is having enough room to toss the rice and vegetables easily.

Whether you’re using a wok or a pan, get it nice and hot before stir-frying. Fried rice cooks quickly, so once everything goes in, it only takes a few minutes.

Why Cook the Vegetables First?

I give the onion, peas, carrots, and corn a quick 30-second stir-fry, then take them out.

This gives the vegetables a little head start while leaving plenty of room in the wok for the eggs and rice.

Once the rice is hot, I simply add the vegetables back in. Easy!

When Do You Add the Eggs to Fried Rice?

For this recipe, I add the beaten eggs to the hot wok and stir-fry them until they’re partially cooked.

Then the overnight rice goes right in.

As you toss the rice and eggs together, the eggs finish cooking and become distributed throughout the fried rice.

You don’t need to cook them separately or make another pan dirty.

Let’s Talk Ingredients

Overnight jasmine rice: Cold leftover rice is perfect here because the grains are firm and easy to separate.

Eggs: A must for egg fried rice! They add richness and make this simple dish more satisfying.

Onion: A quick stir-fry brings out its sweetness and aroma.

Peas, carrots, and corn: This is the combination I’m using, but feel free to use whatever vegetables you have.

Soy sauce: Adds salty, savory flavor.

Oyster sauce: Adds a little extra savory depth and sweetness. It’s optional.

White pepper: Just a pinch adds a subtle warmth.

Scallions: Tossed in at the end for freshness and aroma.

Cooking oil: Use your favorite neutral cooking oil for stir-frying.

Step-by-Step: Let’s Cook

Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

Step 1: Prepare the Sauce and Eggs

In a small bowl, mix together the white pepper, soy sauce, and oyster sauce.

In another bowl, beat the eggs and set aside.

Tip: Fried rice cooks fast, so it’s easiest to have everything next to the wok before you start.

Step 2: Stir-Fry the Vegetables

Heat a wok over high heat and add 1 tablespoon cooking oil.

Add the onion, peas, carrots, and corn. Stir-fry for about 30 seconds, until slightly softened and fragrant.

Remove the vegetables and set aside.

Tip: Don’t have all of these vegetables? That’s okay! Use whatever quick-cooking vegetables you already have in your refrigerator or freezer.

Step 3: 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.

They don’t need to be completely done yet because they’ll continue cooking with the rice.

Step 4: Add the Overnight Rice

Add the overnight rice and stir-fry over high heat for about 1 minute.

Use your spatula to break up any large clumps as you toss everything together.

Tip: Cold rice naturally clumps together in the refrigerator. Just break it apart as you stir-fry—there’s nothing complicated about it.

Step 5: Bring Everything Together

Return the vegetables to the wok and pour in the sauce.

Toss everything together until the rice is hot and evenly seasoned.

Lastly, add the scallions, give it one final toss, and serve immediately.

That’s it—5-minute egg fried rice!

Can I Use Whatever Vegetables I Have?

Absolutely! That’s one of the best things about fried rice.

You don’t need peas, carrots, and corn specifically. Use whatever you already have in the refrigerator or freezer.

Bell peppers, broccoli, mushrooms, edamame, or other vegetables can all work. Just cut larger vegetables into small pieces so they cook quickly.

Fried rice is supposed to make your life easier, not send you to the grocery store for a long list of ingredients.

Can I Add Chicken, Shrimp, Beef, or Pork?

Of course.

Add shrimp, chicken, beef, pork, or tofu if you want to turn your egg fried rice into a heartier meal.

Fried rice is also perfect for small amounts of leftover cooked meat. Chop it into bite-size pieces and add it along with the other ingredients so it heats through.

If you’re starting with raw meat or seafood, cook it properly before combining it with the finished fried rice.

How Do I Keep Fried Rice from Getting Mushy?

Keep it simple: start with rice that isn’t overly wet.

Cold overnight rice is ideal because it has already cooled and firmed up. If you’re using fresh rice, let it cool and release some of its steam first.

Also, you don’t need a huge amount of sauce. A little soy sauce and oyster sauce are enough to season three cups of rice without making it wet.

Frequently Asked Questions

Do I have to use overnight rice?
No. Overnight rice is easy and convenient, but freshly cooked rice can work after it’s cooled and air-dried.

Can I use frozen vegetables?
Yes. Frozen peas, carrots, and corn are especially convenient for fried rice.

Is oyster sauce necessary?
No. It’s optional. Leave it out if you prefer and season the fried rice to your taste.

Can I use a regular pan instead of a wok?
Yes. Use a large pan that gives you enough room to easily toss the rice.

Can I make fried rice without all the vegetables listed?
Absolutely. Use any vegetables you have on hand or simply leave out the ones you don’t like.

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