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!
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
Why You’ll Love This Easy Egg Fried Rice Recipe
- Quick and Easy. Mastering this simple technique for making egg fried rice at home 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. 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 egg 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 egg fried rice recipe. It’s the trifecta of sweet, sticky, and savory, and it tastes even better reheated.
5 Star Review
“Absolutely DELICIOUS. This is such a flexible dish too, you can literally mold it to whatever flavor profile you want.”
— 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 egg 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. 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 gluten-free egg fried rice, 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 fried rice. Look for shelled edamame in the freezer section of the grocery store.
- Green Onions + Garlic. For freshness, bite, and zing.
- Eggs. Another source of protein! This means you can have this fried rice recipe as a side or as a main.
The Directions
- Make the Sauce. Mix the oyster sauce and soy sauce. That good umami flavor.
- Cook the Eggs. Scramble the eggs in butter.
- Stir Fry the Peppers. Sauté fresh veggies over medium-high heat in peanut oil or a similar high-temp cooking oil until crisp-tender.
- Stir Fry the Frozen Veggies. Add the frozen vegetables and edamame. Stir constantly for 30 seconds, then add the garlic.
- 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!
Recipe Variations
- Add More Protein. Try this Chicken Fried Rice, Pork Fried Rice, or Shrimp Fried Rice.
- Make 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!
- Go Low Carb. You can also swap out the brown rice entirely! Try this Cauliflower Fried Rice.
- Give It a Kick. Add a big pinch of red pepper flakes or top with sriracha for spicy egg fried rice.
What to Serve with Egg Fried Rice
- Chicken. Chicken is the perfect complement to a side of homemade fried rice! Try serving it with Slow Cooker Honey Garlic Chicken or Sweet and Sour Chicken.
- Salmon. Elevate your homemade fried rice by pairing it with Soy Ginger Salmon.
- Beef. Tasty Crockpot Beef and Broccoli would be a wonderful main dish to serve with your homemade fried rice.
- Tofu. For a delicious option, serve your fried rice recipe with Tofu Stir Fry or Air Fryer Tofu.
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).
Easy Egg Fried Rice
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings
This easy egg fried rice recipe is better than takeout and done in just 15 minutes! Serve as a side or main dish, either way it'll be a hit.
email me the recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Ingredients
- ¼ 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 ¼-inch dice (about 1 ¼ 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 ½ cups COLD cooked brown rice break up large clumps with your fingers
- ½ cup chopped green onions about 3 medium
- Red pepper flakes Sriracha, or hot sauce of choice (optional)
Instructions
- 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 ½ 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.
Video
Notes
- 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.
Nutrition
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
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
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.