This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday mea or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.
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What to eat with egg fried rice
Egg fried rice makes for a great light and simple lunch or dinner or as part of your homemade Chinese takeout feast! Here are a few of our favorites Chinese takeout dishes:
- Appetizers - classic egg rolls and crab rangoons
- Soups - wonton soup and egg drop soup, or hot and sour soup for something more intense
- Deep fried entrees - sesame chicken, sweet and sour chicken, and kung pao chicken
- Stir fry entrees - chicken with mixed vegetables, beef and broccoli, and black pepper chicken
Egg fried rice ingredients
Please scroll down to the recipe card for the ingredient quantities!
- Day old rice - Old rice is always better for making fried rice than freshly cooked rice because older rice tends to be drier, which helps to prevent the rice from clumping together and becoming mushy. Day old rice also gives fried rice a nice, chewy texture.
- Eggs - What's egg fried rice without eggs?! Plus, fried eggs makes fried rice more aromatic and flavor.
- Yellow onion - Besides eggs, yellow onion is another ingredient that adds to fried rice's aromatic flavor, along with a lovely sweetness.
- Peas and carrots - These two vegetables are iconic in egg fried rice. You can just use the frozen packet of mixed peas and carrots or use fresh peas and cut your own carrots. Feel free to also omit it you're not a fan of peas and carrots.
- Shaoxing rice wine - The rice wine makes fried rice extra fragrant. It's a Chinese pantry staple and we highly recommend it for the fried rice.
- Soy sauce and oyster sauce - These two are the main seasoning for fried rice. Both add umami in their own way and flavors the rice. For the soy sauce, we used light sodium soy sauce. If using regular soy sauce, use a little less.
- Sesame oil, green onion, sesame seeds - These are all optional garnishes and flavoring. They all add an extra touch to this simple egg fried rice, but can be omitted as well.
Oyster sauce substitute
Soy sauce and oyster sauce combo is the easiest way to season fried rice at home. However, if you don't have oyster sauce or if you're allergic to shellfish, here are a couple of substitutes:
- Sweet soy sauce - You can use ½ tablespoon of sweet soy sauce along with 1 ½ tablespoons of regular soy sauce.
- Use more soy sauce - Although this substitution won't replicate the same flavor as using oyster sauce, it'll still taste good! Just use 2 tablespoons of soy sauce total and omit the oyster sauce.
- Also add a couple pinches of sugar to substitute for the mild sweetness in the oyster sauce.
- Mushroom oyster sauce - Use mushroom oyster sauce in place of regular oyster sauce. It's vegan friendly and contains no seafood or shellfish.
Instruction
Please scroll down to the recipe card for the full recipe and instructions!
1. Prepare day old rice. Break up the day old rice by rubbing between your hands or in a resealable bag. Set aside until needed.
2. Scramble eggs. Heat oil in a wok or large nonstick pan over medium high heat. When the oil is hot, add the beaten eggs and cook until scrambled. Remove from the wok and set aside.
3. Stir fry the vegetables. In the same wok over medium to medium high heat, add a little more oil. When the oil is hot, add the onion, peas, and carrots. Stir fry until the onion starts to turn translucent and smells fragrant.
4. Add the rice. To the wok, add the day old rice and scrambled eggs. Drizzle a bit more oil around the pan, about another tablespoon and stir fry briefly until well combined.
🌟 Pro tip: If using medium grain or short grain rice, stir fry the rice in some oil first to help keep them from clumping as much. Before stir frying the vegetables, heat a couple tablespoons of oil in the pan over medium heat. Add the day old rice and stir fry for 1 to 2 minutes or until the rice grains are lightly coated with oil and are just starting to warm up. Use a little more oil if needed. You can then push the rice to one side and stir fry the vegetables on the other side of the pan.
5. Add the rice wine. Drizzle the shaoxing rice wine around the pan and stir fry until the rice is fragrant and the alcohol is cooked off, about 30 seconds.
7. Season. Add the soy sauce and oyster sauce. Stir fry and toss the fried rice a few minutes, until the rice is even in color and hot throughout.
8. Finish. Drizzle in the sesame oil and add the green onions. Toss to combine. Garnish with more green onions and sesame seeds if desired. Enjoy while hot!
Recipe Tips
- Use day old rice or dry out freshly made rice. The best way to ensure that your fried rice doesn't turn out mushy and clumpy is by using day old rice. Make sure the rice is not overcooked and is allowed to cool completely before cover and storing.
- You can dry out freshly cooked rice by spreading it on a plate or a sheet pan. Then, let the rice cool completely in an open space. The rice can then be transfer into an airtight container and stored in the fridge for 3 to 4 days.
- Cook stickier rice in some oil first. Stickier rice, like freshly cooked white rice and medium and short grain rice, can easily clump up especially when it warms up. So before making fried rice, stir fry the rice with a couple tablespoons of oil. This will help keep the rice grains separated and prevent major clumping.
- If you want to shape your fried rice into a mound, use a bowl. Pack the fried rice into a bowl and flatten the top. Place a plate on top of the bowl, then flip the plate with the bowl.
Storage and reheating
Leftover egg fried rice can be stored in an airtight container in the fridge for 3 to 4 days once it is completely cooled.
To reheat, you can use the either microwave it or heat it on the stovetop.
Microwave method: Drizzle a little water on the egg fried rice and heat in a microwave safe container until hot. Stir midway through to help heat up the fried rice evenly.
Stovetop method: In a wok or nonstick pan over medium heat, add the leftover fried rice. Break up the rice and drizzle in a small amount of water. Stir fry until the the fried rice is thoroughly heated and tender again.
FAQ
Chinese takeout-style fried rice is usually seasoned with soy sauce and the shaoxing rice wine makes it extra aromatic. Oyster sauce and sesame oil are sometimes also added be added.
Any day old rice can make good fried rice. But long grain rice is definitely the best rice to use. Because long grain rice contains less starch, the rice is less likely to clump together and become sticky when cooking.
Mushy fried rice is usually caused by overcooked white rice, rice that is too wet for fried rice or if too much liquid seasoning is used. The easiest way to prevent your egg fried rice from becoming mushy is using day old rice or rice that is cooked a little on the drier side. By the time your seasonings are added, the rice that seems a little dry will be perfect fried rice texture.
📖 Recipe
Easy Egg Fried Rice
Ingredients
- 2 cups day old white rice preferably long grain
- 2 large eggs beaten
- ½ small yellow onion small dice
- 2 tablespoons frozen peas and carrots thawed (optional)
- 1 tablespoon Shaoxing rice wine optional
- 2 tablespoons soy sauce light sodium
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil optional
- 1 stalk green onion just the green part sliced (optional for garnish)
- Toasted sesame seed optional for garnish
- oil as needed for garnish
Instructions
- Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
- In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
- In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
- Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
- Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
- Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
- Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
- Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!
Notes
- If using medium or short grain rice or if your rice is a bit sticky - Before stir frying the onions, peas, and carrots, heat a couple tablespoons of oil in the pan over medium heat. Add the prepared day old rice and stir fry for 1 to 2 minutes or until the rice grains are lightly coated in oil and are just starting to warm up. Add a little more oil if needed. Then, push the rice to one side of the pan and stir fry the veggies on the other side of the pan. Once done, add the scrambled eggs and follow the recipe as is.
- Rice - Day old, long grain rice gives fried rice the best texture because it's a little drier and less sticky than freshly cooked rice. If you are making fresh rice for fried rice, we recommend making the white rice a little drier than normal.
Emma says
This was an easy and delicious weeknight meal- made it last night! Thank you 🙂 Love your blog and the set-up. Can't wait to try more.
Mei says
Hi Emma!
Thank you so much for trying our recipe, and we really appreciate your feedback! So glad you enjoyed it =)
Happy cooking!
Mei ❤️
Carol D says
This is hands down the best recipe for fried rice I've ever had. I've made it twice so far and everyone loved it!
Mei says
Hi Carol!
Thank you so much for your kind comment! So glad everyone enjoyed it!
Mei ❤️
Thea Lassen says
Loves this recipe so much!
First time I made it with leftover sticky rice, don’t recommend 😂
I added 1 teaspoon of msg though the second time, really delicious 😍😍
Mei says
Oh no! Yes, please do not use sticky rice! It will become a chewy rice ball. So glad you enjoyed the fried rice second time around, Thea! Thank you for trying our recipe!
Mei ❤️
Andrea says
Simply delicious. Our daughters have been asking us to make fried rice for them to take to school for lunch, so I finally did it today. So far it’s a hit with 3/6 people in the house (the other 3 haven’t tried it yet, but I’m confident). I didn’t have rice wine, but I can’t wait to try it with that ingredient soon. Thank you for sharing your cooking expertise with us!
Mei says
Hi Andrea! Thank you for trying our egg fried rice recipe and so glad everyone's been enjoying it! I'm so excited for when you add Shaoxing rice wine to your pantry! It's not a must ingredient but it's definitely one of those ingredients that is used very often in Chinese cooking and adds extra fragrant and oompf to a dish =)
Mei ❤️
Amy says
Such a great recipe! I’ll definitely make this again. Thank you : )
Mei says
Thank you, Amy! So glad you enjoyed it!
Mei ❤️
Ruby says
Why do you not use garlic? I thought it’s a standard ingredient in egg fried rice?
Mei says
Hi Ruby! Our recipe is based on Chinese takeout egg fried rice, which does not contain any garlic =)
Mei ❤️
Jean louis says
Bonjour,
J'ai découvert votre site grâce a Instagram c'est une belle découverte je viens de faire le riz frit c'est très bon
Bonne continuation
Mei says
Bonjour Jean! So glad to hear that you enjoyed the fried rice and thank you so much for stopping by our website!
Mei ❤️
Ashley says
Great recipe! My 5 year old liked it as well! Thank you!
Mei says
So happy to hear that you all enjoyed it! ❤️
Sahil says
Why is no salt added in the recipe ?
Mei says
Hi Sahil! No additional salt is required since the rice is seasoned with soy sauce and oyster sauce.
Mei ❤️
Daphnie Temple says
Hello, do you have an alternative to oyster sauce. I have a shell fish allergy. Thank you.
Mei says
Hi Daphine! We actually provided a few alternatives in detail for oyster sauce up in the post above the recipe under "Oyster Sauce Substitute".
Hope this is helpful and that you enjoy the fried rice!
Mei ❤️
Abigail Moore says
Incredible! Better than take out!
Mei says
So glad you enjoyed it, Abigail!
Mei ❤️
Bre says
This might be silly but
How do you measure the rice?
Do you measure rice that’s ready. Like two cups cooked rice? Or
Use two cups of uncooked then make it and use that amount in the recipe?
Mei says
Hi Bre! It's not a silly question at all! For this recipe, it's cooked rice. It's actually rice leftover from the night before. We just break it up and measure with a dry measuring cup. Hope this answered your question =)
Mei ❤️
Nerea L says
Delicious, the kids LOVED it! Thank you so much guys, for making this content available. Truly wonderful.
Mei says
Thank you so much, Nerea! It's truly an accomplishment when the kiddos approve of it!
Mei ❤️
Sarah Hayward says
Made this recipe today for lunch and will be making more rice tonight to have for tomorrow’s lunch lol. Did not have the wine so used rice vinegar in its place, turned out AMAZING! My new favourite recipe
Mei says
Hi Sarah! So glad that you enjoyed the fried rice! If you don't have rice wine, you can actually just omit it all together. The rice wine simply makes the rice more aromatic. =)
Mei ❤️
Berit Nielsen says
jeg har brugt denne opskrift på stegte ris,dog uden Kylling,det smager dejligt. tusind tak for dit arbejde her på siden. Hilsner Fra Berit
Mei says
Hi Berit! So glad you enjoyed the fried rice =)
Mei ❤️
Matt B says
What’s a good gluten free substitute for shaoxing wine if we still want to get that added flavor in?
Mei says
Hi Matt! Most dry sherries are gluten free. So you can substitute the rice wine with a dry sherry half diluted with water.
Mei ❤️
Jan says
Hi from Australia,
I agree with everyone else, this is the best fried rice. My husband loved it too. I added cooked ham batons. So so yummy, thank you
Mei says
Thank you so much, Jan! So glad you both enjoyed it! And I'm sure the extra ham in the fried rice made it even more delicious =)
Mei ❤️
Gabrielle says
Awesome! Taste just like the old bowls club chinese yum! And no added msg. Took me a few hours though as I had to cook rice. Added butter to the rice whilst it was in the rice cooker, and spread it all out in a large dish to cool off in the cold oven for a few hrs. Fried it off like you said with added oil and it was purrfect!
Mei says
The extra butter sounds delicious, Gabrielle! So glad you enjoyed it!
Mei ❤️
Jodi says
Made this recipe tonight for dinner and it was delicious! I had leftover short grain rice and the suggestion to stir fry that in oil first yielded perfect results! The finished product tasted just like Chinese takeout fried rice. Will use this recipe again!
Mei says
So glad you enjoyed it, Jodi!
Mei ❤️