Egg Fried Rice

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Egg Fried Rice is one of those dishes I always find myself making when I need something quick, comforting, and satisfying. It all started as a way to use up leftover rice, and it quickly turned into a staple in my kitchen. What I love most is how customizable it is—whether I’m craving veggies, meat, or just keeping it simple with eggs and scallions, it always turns out delicious.

The sizzle of rice hitting a hot pan, the aromatic waft of garlic and soy sauce, and the golden bits of scrambled eggs make it feel like a treat rather than just a meal. Sometimes I make a whole batch just for myself and reheat the leftovers for a quick lunch. It never gets old.

If you’re a fan of comforting classics like this, you might also enjoy dishes like Creamy Garlic Chicken Breasts, Mexican Potatoes, or even a hearty Creamy Tuscan Sausage Pasta. They’re just as rich in flavor and simple to whip up.

Why You’ll Love This Egg Fried Rice

This egg fried rice recipe is fast, flavorful, and flexible. It takes simple ingredients and transforms them into a delicious dish that can stand alone or accompany your favorite Asian mains. The best part? It comes together in under 20 minutes. Perfect for weeknights, lazy Sundays, or whenever you’re craving something hearty without the fuss. Plus, the crispy edges on the rice and the savory depth from the soy sauce make each bite totally addictive.

Ingredients

Day-old rice: This is the heart of the dish. It needs to be cold and slightly dried out so it fries up perfectly without getting mushy.

Eggs: They add protein and richness. I like them lightly scrambled and mixed through the rice to create soft, golden threads.

Soy sauce: Provides that salty umami punch essential to fried rice. It’s what gives the rice that deep, savory flavor.

Garlic: Just a little makes a big difference. It infuses the whole dish with aroma and depth.

Scallions: These give freshness and a mild onion flavor. They’re perfect for stirring in right at the end.

Oil: You need a neutral oil with a high smoke point. It helps crisp up the rice and scramble the eggs evenly.

How to Make Egg Fried Rice

Step 1: Prep the Ingredients

Chop your scallions and garlic, and have your soy sauce ready. Beat the eggs in a small bowl. Make sure your rice is cold and not clumped together.

Step 2: Scramble the Eggs

Heat a tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble them gently until just set. Remove them from the pan and set aside.

Step 3: Sauté Garlic and Scallions

Add a bit more oil if needed, then toss in the garlic. Sauté until fragrant, about 30 seconds. Stir in the white parts of the scallions and cook briefly.

Step 4: Fry the Rice

Add the cold rice to the skillet. Use the back of your spatula to break up any chunks. Stir-fry the rice for several minutes, letting it sit occasionally to crisp up the bottom.

Step 5: Season and Combine

Drizzle soy sauce evenly over the rice, stirring constantly to coat every grain. Return the scrambled eggs to the pan and mix them through. Toss in the green parts of the scallions and cook for another minute.

Step 6: Serve Hot

Serve your egg fried rice hot, straight from the pan. It’s delicious as is or topped with a drizzle of sesame oil or a dash of chili flakes if you’re feeling bold.

Recipe Variations and Possible Substitutions

Egg fried rice is endlessly adaptable. You can toss in chopped vegetables like peas, carrots, bell peppers, or even corn for color and texture. Leftover chicken, shrimp, or tofu make great protein add-ins. Not into soy sauce? Use tamari or coconut aminos for a gluten-free version. If you’re out of scallions, finely diced onions or shallots work just as well. And for a more savory depth, a splash of oyster sauce or a pinch of white pepper is a tasty upgrade.

Serving and Pairing Suggestions

Serve this dish as a standalone lunch or dinner, or pair it with your favorite Asian-inspired sides. It complements dishes like teriyaki chicken, sweet and sour pork, or even simple steamed veggies. A fried egg on top adds richness, while a side of kimchi or pickled cucumbers offers a zesty contrast. It also makes a great base for meal prep—pack it alongside stir-fried greens or spicy grilled meats.

Storage and Reheating Tips

Egg fried rice keeps well for up to 4 days in an airtight container in the fridge. To reheat, warm it in a skillet over medium heat with a splash of water or oil to revive the texture. The microwave works too, but the rice may be softer. Avoid freezing, as the eggs and rice can become grainy and separate upon thawing.

FAQs

How do I make sure Egg Fried Rice doesn’t turn out soggy?

Use cold, day-old rice and avoid adding too much soy sauce or moisture. Let the rice sit in the hot pan for a few seconds at a time to create crispy bits.

Can I use freshly cooked rice for Egg Fried Rice?

You can, but it’s best to spread it out on a tray to cool and dry slightly before frying. This prevents clumping and sogginess.

What oil is best for making Egg Fried Rice?

Neutral oils like canola, vegetable, or peanut oil work well due to their high smoke point and mild flavor. Avoid olive oil, which can overpower the dish.

Can Egg Fried Rice be made vegetarian or vegan?

Yes! It’s naturally vegetarian, and for a vegan version, simply skip the eggs or use a plant-based egg substitute.

Related Recipe You’ll Like

If Egg Fried Rice is your kind of comfort food, you might also fall in love with Creamy Garlic Butter Chicken Rotini or Old-Fashioned Spaghetti with Hearty Meat Sauce. These dishes offer similar depth of flavor and easy preparation that make weeknight dinners something to look forward to.

Save and Share This Recipe for Later

Don’t forget to save this Egg Fried Rice recipe for later! Pin it to your “Quick Dinners” or “Asian-Inspired Meals” board on Pinterest so it’s always just a click away when you need it. Share the love by sending it to a friend, posting it on your favorite food group, or printing a copy for your recipe binder. Good food is meant to be shared!

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