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Today, I’m sharing my top tips to make healthy Egg Fried Rice at home that tastes BETTER than what you can get at a restaurant. It’s true!

easy egg fried rice in a skillet

Why You’ll Love This Fried Rice Recipe

Learning how to make homemade egg fried rice is an easy and valuable life skill.

  • FAST. Mastering this simple technique not only yields tasty results but adds an easy, flavorful meal to your recipe arsenal that can be ready in 15 minutes flat.
  • Fully Loaded. Unlike the disappointing, lackluster versions of fried rice you’ve experienced in the past, this recipe doesn’t skimp on the good stuff: veggies and eggs.
  • Simple, Flexible Ingredients. The ingredients to make fried rice couldn’t be easier. This simple recipe requires any vegetables you have on hand (even frozen), egg (plus any protein you like), rice (leftover rice is best), and a homemade sauce that’s just two ingredients!
  • Nutritious. Fried rice can be good for you! Because you can control the sugar and oil, you can use what you need and skip what you don’t.
  • Authentic Flavor. With a few easy tips (use cold rice; a bit of butter), you can make restaurant-style fried rice from scratch, no sweat.
  • Leftover Friendly. Once you learn how to make it, you’ll want to go ahead and double this recipe. It’s the trifecta of sweet, sticky, and savory, and it tastes even better reheated.

Ditch the takeout menu and grab your wok (or skillet). It’s time to learn how to make the best fried rice recipe!

a close of up Chinese egg fried rice with vegetables

5 Star Review

Absolutely DELICIOUS. This is such a flexible dish too, you can literally mold it to whatever flavor profile you want.
Erin’s recipes are seriously OUT OF THIS WORLD. I wish I could give this more than 5 stars.

— Stephen —

The Best Rice for Fried Rice

If you take one thing away from this post, let it be this: the best rice to use when making homemade fried rice is leftover, COLD rice.

  • Cold rice works best for fried rice because it is drier, which keeps the fried rice from becoming soggy.
  • It also helps the individual rice grains separate from

As far as which type of rice to use, that’s up to you! You can choose brown or white rice.

a bowl of homemade healthy fried rice

How to Make Egg Fried Rice from Scratch

The magic of this recipe’s tastiness and ease lies in its fusion of fresh ingredients with pantry and freezer staples.

The ingredients for fried rice are simple, but they come together to create something truly addictive.

The Ingredients

  • Leftover COLD Rice. I cannot stress the COLD part enough, so I’m stating it here again. You must cool rice to make the best fried rice. Cold rice is the secret to great fried rice. You do cook rice before frying it, so go ahead and put the rice on the stove now. You’ll want it at the ready when it’s time to cook dinner!
  • Vegetables. Unlike the takeout version, you’ll find a heap of colorful vegetables in every forkful of this fried rice recipe. For freshness and color, I used red bell pepper. For speed and ease, I added a 10-ounce bag of frozen peas and carrots. The carrots and peas tasted fantastic, and I spent exactly zero minutes chopping them.

Market Swap

You can use any mix of fresh OR FROZEN vegetables that you prefer! Here are a few other tasty veggies that work well in homemade fried rice:

  • Pea Pods
  • Broccoli
  • Slice Onions
  • Eggplant
  • Yellow Squash
  • Zucchini
  • Mushrooms
  • Corn
  • Green beans
  • Butter. Another of my best-ever fried rice secrets! Adding butter to fried rice is a pro tip that no restaurant will tell you but is oh-so-true.
  • Oyster Sauce. Think of oyster sauce as an umami bomb of instant flavor. It’s thick, sticky, and its flavor is rich and complex. It coats every grain of rice with unmistakable flair. You can find oyster sauce in the Asian food aisle of any major grocery store.
  • Soy Sauce. More umami. I recommend low-sodium soy sauce so that the rice doesn’t become too salty and you can better control its flavor.

Dietary Note!

For a gluten-free fried rice recipe, swap the soy sauce for tamari or coconut aminos. I would also suggest checking the label of your oyster sauce since some brands may add gluten-containing additives.

  • Edamame. A quick and easy way to add protein to vegetable fried rice. Look for shelled edamame in the freezer section of the grocery store.
  • Green Onions + Garlic. For freshness, bite, and zing.
  • Eggs. Fried rice with egg is classic, plus it adds more protein.

Substitution Tip

For fried rice without egg, simply omit it from the recipe. If you have an egg allergy and would like something with a similar texture, try adding pieces of Air Fryer Tofu.

The Directions

  1. Mix the oyster sauce and soy sauce. That good umami flavor.
a pan with scrambled eggs for fried rice
  1. Scramble the eggs in butter.
chopped bell peppers in a wok
  1. Sauté fresh veggies over medium-high heat in peanut oil or a similar high-temp cooking oil until crisp-tender.
a wok with carrots, edamame, and bell peppers
  1. Add the frozen vegetables and edamame. Stir constantly for 30 seconds, then add the garlic.
a wok with rice and vegetables
  1. Add the brown rice and pour in the fried rice sauce. Stir until the rice is heated through and coated with saucy goodness. Fold in the eggs and scallions, and serve. ENJOY!
a bowl with homemade fried rice with leftover rice and vegetables

Recipe Variations

This plain fried rice tastes anything but plain! That said, if you want to change it up, here are some ideas:

  • Chicken Fried Rice. You can use chicken breasts or thighs.
  • Pork Fried Rice. Pork is another lean protein option you can try.
  • Shrimp Fried Rice. Quick-cooking shrimp add virtually zero time to this recipe.
  • Pineapple Fried Rice. When you add your chopped red bell pepper to the pan, also add about 2 cups of chopped fresh or drained canned pineapple. YUM!
  • Low Carb Fried Rice. You can also swap out the brown rice entirely! Try this Cauliflower Fried Rice.
  • Spicy Fried Rice. Add a big pinch of red pepper flakes or top with sriracha.

Recipe Tips and Tricks

  • Don’t Overdo the Soy Sauce. If you’re anything like I was as a kid, you loaded on the soy sauce onto your Stir Fry Noodles until it was swimming in a pool. While it may be tempting to keep adding more soy sauce while cooking, stick to the 1 tablespoon (I promise it will have plenty of flavor). You can always add a drizzle on your portion later.
  • Use a Large Pan or Wok. Make sure your pan is big enough to cook all the ingredients evenly and stir easily without spills. Nothing worse than losing some of this precious dish off the side of the pan!
  • Keep Your Pan HOT. A hot pan is critical for achieving that crispy, toasty deliciousness that comes from perfect fried rice. If your pan isn’t hot enough, you may end up steaming everything instead of frying it.
  • Do Not Stir the Eggs until They’ve Started to Set. Use a rubber spatula to break the eggs into little, bite-sized pieces. Take care not to overcook!
  • Chop the Veggies Small. Whichever vegetables you choose, to make this recipe move quickly and ensure the vegetables cook evenly, chop the vegetables small. (Also true for Cabbage Stir Fry.)
  • Load on the Veggies. Unlike the takeout version, this homemade fried rice can be hearty enough to stand on its own without a separate main dish. Toss in whatever veggies you and your family love, and this dish will become colorful, flavorful, and filling!
  • USE COLD RICE. If it feels like I’m obsessing over this point, it’s because I am. This is how you can make fried rice better. (Save the freshly-cooked rice for Broccoli Rice Casserole.)
a bowl with egg and vegetable for simple homemade fried rice

Storage Tips

  • To Store. Let your cooked homemade fried rice cool to room temperature, then place it in the fridge in an airtight storage container for up to 5 days.
  • To Reheat. Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
  • To Freeze. Once your homemade fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.
Chinese fried rice restaurant style in a bowl

What to Serve with Egg Fried Rice

Thanks to the heap of vegetables, edamame, egg, and whole grains, this recipe is substantial and well-rounded enough to be relatively good for you as a main dish too.

That said, if you’d like to serve it as a side or part of a larger meal, here are some ideas:

  • Wok. If you love making stir fry recipes, adding a wok to your kitchen cookware collection is well worth the investment.
  • Chopsticks. Adding a pair of fun and fancy chopsticks takes takeout-style meals at home to the next level (I also love these are dishwasher safe).
  • Glass Measuring Cup. For whisking together that yummy, simple fried rice sauce.

I often lovingly refer to this sort of Asian cuisine-inspired recipe as “takeout, fake out” but the nickname doesn’t feel appropriate this time.

Honestly, this egg fried rice is so delicious, standard takeout fried rice or hibachi fried rice will never do it for you again!

Egg Fried Rice

4.98 from 35 votes
How to make easy egg fried rice from scratch that's better than takeout! Simple, healthy ingredients and ready in 15 minutes!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 6 servings


  • 1/4 cup oyster sauce*
  • 1 tablespoon soy sauce (I use low-sodium) plus additional to taste
  • 2 tablespoons unsalted butter divided, or butter with canola oil spread
  • 3 large eggs lightly beaten
  • 1 tablespoon canola oil
  • 1 large red, yellow, or orange bell pepper cut into 1/4-inch dice (about 1 1/4 cups)
  • 1 bag frozen peas and carrots thawed (12 ounces)
  • 1 cup frozen shelled edamame thawed (optional, but great for extra protein)
  • 2 cloves garlic minced
  • 2 1/2 cups COLD cooked brown rice break up large clumps with your fingers
  • 1/2 cup chopped green onions about 3 medium
  • Red pepper flakes Sriracha, or hot sauce of choice (optional)


  • In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula, and keep both handy.
  • Heat a 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1/2 tablespoon butter and swirl to coat the bottom of the pan. Add the eggs, and cook without stirring until they barely start to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the small bowl and set aside.
  • Return the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add the canola oil, and swirl to coat. Add the diced bell pepper, and cook until it is crisp-tender, about 4 minutes.
  • Add the remaining 1 1/2 tablespoons butter, peas and carrots, and edamame. Cook, stirring constantly, for 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).
  • Add the brown rice and the oyster sauce mixture. Continue cooking, stirring constantly and breaking up any remaining rice clumps, until the mixture is heated through, about 3 minutes.
  • Add reserved eggs and green onions. Cook and stir until the mixture is completely heated through, about 1 minute more. Enjoy immediately with a sprinkle of red pepper flakes or dash of hot sauce and additional soy sauce as desired.



  • TO STORE: Let your cooked homemade fried rice come to room temperature and place it in the refrigerator in an airtight storage container for up to 5 days.
  • TO REHEAT: Place your fried rice on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
  • TO FREEZE: Once your homemade fried rice has cooled, place it in a freezer-safe container or ziptop bag, removing as much air as possible. Freeze for up to 3 months.
  • *INGREDIENT NOTE: Oyster sauce is readily available in the Asian or international food aisle of most major grocery stores. It has a unique flavor and texture, and if you substitute something else for it, your fried rice won’t taste the same. If you’d like to experiment with making the recipe without oyster sauce, you can simply omit it or swap in 1 tablespoon of sesame oil to add flavor. 


Serving: 1(of 6), about 1 cupCalories: 229kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 103mgPotassium: 283mgFiber: 4gSugar: 2gVitamin A: 1206IUVitamin C: 38mgCalcium: 53mgIron: 2mg

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Frequently Asked Questions

Can You Make Fried Rice With Fresh Rice?

You can make fried rice with fresh rice, but let the rice chill completely in the refrigerator before starting the recipe. This is CRUCIAL for the recipe to turn out properly. For best results, stick to day-old rice (or rice that’s been in the freezer and then thawed).

What Makes Chinese Fried Rice Taste So Good?

Takeout fried rice is typically loaded with unhealthy fats and sodium and sugar-heavy sauces. While these DO taste divine, they’re not the healthiest option to eat on the regular. I think this healthy fried rice gives you the best of both worlds.

Can Fried Rice Be Eaten Cold?

Truth be told, I love this dish leftover just as much as I do when it’s fresh. The flavors marry, and it becomes extra irresistible. And, yes, I’ve been known to eat it cold right out of the container (sometimes at breakfast with cold Beef Lo Mein).

Does Mixing Egg Into Rice Cook It?

As long as you heat and stir the eggs over high heat for a few minutes, they will cook. While I prefer to cook the eggs before frying the rice, then add them in at the end so you get those tasty bits of egg, if you forget to cook the eggs first, you can pour beaten eggs into the rice at the end, then stir to cook them through.

More Takeout-inspired stir fries

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The peppers do not belong in fried rice. The peppers are too strong and that is the only thing you taste. My rice was not fluffy as the vegetables had too much water I think. It all stuck together and was very glue like. I will not be making again.

    1. I’m sorry to hear you didn’t enjoy the recipe Elizabeth. The amounts and method has worked well for myself (and others) so I wished it would of been a hit for you too.

  2. I was looking forward to making this recipe until I saw oyster sauce. I am allergic to all shell fish. Is there a substitute or can I just leave it out?

    1. Hi Marilyn, if you’d like to experiment with making the recipe without oyster sauce, you can simply omit it or swap in 1 tablespoon of sesame oil to add flavor. Enjoy!

  3. I made this several times as directed in the recipe. It is THE best. I have sometimes added shrimp. We are 2 adults and always have enough for 2 meals.5 stars

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