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This easy Egg Fried Rice recipe tastes BETTER than what you can get at a restaurant, with that perfect crispy rice and plenty of seasoned scrambled eggs. On the table after just 15 minutes of cooking!

easy egg fried rice in a skillet

Why You’ll Love This Easy Fried Rice Recipe

  • 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 and you can switch it up based on what you have on hand.
  • Authentic Flavor, But Lightened Up. With a few easy tips (use cold rice; a bit of butter), you can make restaurant-style fried rice from scratch—but because you’re making it at home, it’s much healthier than the takeout version.
  • 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.
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 —

How to Make Egg Fried Rice

The Ingredients

  • Leftover COLD Rice. I cannot stress the COLD part enough. You must cool rice to make the best fried rice. Cold rice is the secret to great fried rice, whether it’s brown rice, white rice, or jasmine rice.
  • Vegetables. For freshness and color, I used red bell pepper. For speed and ease, I added a 10-ounce bag of frozen peas and carrots. Whichever vegetables you choose, chop them small.
  • 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. You can find oyster sauce in the Asian food aisle of any major grocery store.
  • Soy Sauce. I recommend low-sodium soy sauce so that the rice doesn’t become too salty. 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. 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.

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

The Directions

  1. Make the Sauce. Mix the oyster sauce and soy sauce. That good umami flavor.
a pan with scrambled eggs for fried rice
  1. Cook the Eggs. Scramble the eggs in butter.
chopped bell peppers in a wok
  1. Stir Fry the Peppers. 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. Stir Fry the Frozen Veggies. Add the frozen vegetables and edamame. Stir constantly for 30 seconds, then add the garlic.
a wok with rice and vegetables
  1. Finish. 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

  • 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.

What to Serve with Egg Fried Rice

a bowl of homemade healthy fried rice

Recipe Tips and Tricks

  • 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!
  • A Note on Using 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).
Chinese fried rice restaurant style in a bowl

Easy Egg Fried Rice

5 from 27 votes
How to make easy egg fried rice from scratch that's better than takeout! Crispy rice, seasoned scrambled eggs and just 15 minutes of cooking!

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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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!

Learn more about Erin

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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

  4. Thanks Erin. Was looking for a healthy option to use up my leftover brown rice, and loved that yours came with plenty of veggies and authentic flavors, plus it was super easy. I paired it with garlic cucumber salad as a side dish.5 stars

  5. Great recipe! Just made it for lunch and it was great! I added in some frozen yellow corn and some leftover chicken from last night and it tasted great. I thought I had oyster sauce in the pantry but I didn’t so I subbed in more soy sauce. I think it still tasted great. Will definitely make it again!5 stars

  6. This recipe is a lifesaver for busy weeknights. It’s quick, uses ingredients I usually have on hand, and the result is a flavorful and satisfying meal. Thank you!5 stars

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