Easy Fried Rice Recipe With Egg

You know those nights when the fridge is looking pretty bare but everyone's hungry? That was me last Wednesday after Bradley's basketball practice ran late. I had some leftover rice from the night before, a couple of eggs, and a bag of frozen peas and carrots — and honestly, that's all it took. This fried rice recipe with egg came together in about 20 minutes, and John actually said it was better than our usual takeout spot. Coming from him, that's a big deal.

I started making fried rice at home a few years ago after learning a few tricks in cooking school about high-heat cooking and how to get that slightly crispy texture without a wok. It's become one of our go-to weeknight dinners, right up there with our honey sesame chicken. The secret? Cold rice and a hot skillet. That's it.

What I love about this recipe is how forgiving it is. You don't need fancy equipment or a trip to a specialty store. Everything comes from a regular grocery store, and you can have dinner on the table before anyone has time to complain about being hungry. Amy even helps me crack the eggs now, which she thinks makes her an official chef.

Jump to:

• Why You'll Love This Easy Fried Rice
• Ingredients for This Fried Rice Recipe With Egg
• How To Make the Best Fried Rice Recipe at Home
• Storage And Reheating Tips
• Tips and Variations for Your Egg Fried Rice Recipe
• Frequently Asked Questions About This Fried Rice Recipe With Egg
• Recipes You May Like
• Make This Fried Rice Recipe With Egg Tonight
• Fried Rice Recipe With Egg

Why You'll Love This Easy Fried Rice

• Ready in just 20 minutes from start to finish, making it perfect for busy weeknights
• No wok needed — a regular cast iron skillet or large pan works just as well
• Budget-friendly since it uses simple pantry staples and leftover rice
• Packed with vegetables from the frozen peas and carrots, so you're getting some good stuff in there
• Kid-approved — Bradley ate two bowls without looking up from his phone, which is basically a standing ovation from a teenager
• Easy to customize with whatever protein or veggies you have on hand

Ingredients for This Fried Rice Recipe With Egg

• 2 large eggs
• 3 tablespoons butter, divided
• 1 cup frozen peas and carrots (no need to thaw)
• 3 cups cold cooked white rice (day-old rice works best)
• 1 tablespoon soy sauce, plus more for serving
• 1 tablespoon oyster sauce
• ½ teaspoon toasted sesame oil
• 4 cloves garlic, minced
• ⅓ cup chopped scallions
• Salt and pepper to taste

A quick note about the rice — I use long grain white rice because it stays nice and separate when you fry it. To get 3 cups of cooked rice, start with 1 cup of dry rice. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and pop it in the fridge for about 30 minutes. It dries out just enough to fry up without getting sticky.

How To Make the Best Fried Rice Recipe at Home

Here's where the magic happens. The whole thing comes together fast, so make sure you have everything prepped and ready to go before you turn on the heat.

Prep the Eggs

1. Crack the 2 eggs into a medium bowl and whisk them together until the yolks and whites are fully combined. Set the bowl aside near the stove so it's ready when you need it.

Cook the Vegetables and Rice

2. Add 2 tablespoons of butter to a large skillet over medium-high heat. I use my 12-inch cast iron for this, and it makes a real difference in getting that slight char on the rice.
3. Once the butter is melted and the pan is hot, toss in the frozen peas and carrots. Cook them for about 2 to 3 minutes, stirring a few times, until any water from the vegetables has evaporated. This step matters because extra moisture will steam the rice instead of frying it.
4. Stir in the cold rice, soy sauce, oyster sauce, toasted sesame oil, and minced garlic. Let everything cook together for about 2 minutes, stirring occasionally. You want the rice to pick up a little color and absorb all those flavors.

Scramble the Eggs

5. Push all the rice to one side of the pan. Add the remaining 1 tablespoon of butter to the empty side. Once it melts, pour in the whisked eggs. Stir the eggs on their own side until they're scrambled and just cooked through — this takes about 1 minute. Keeping the eggs separate before mixing means you get those nice little bites of scrambled egg throughout the rice instead of everything blending together.

Bring It All Together

6. Add the chopped scallions to the pan and stir everything together so the rice, eggs, and scallions are evenly mixed.
7. Take the skillet off the heat. Season with salt and pepper to taste, and serve with extra soy sauce on the side for anyone who wants it.

That's it. Twenty minutes, one pan, and you've got a meal that tastes like it came from a restaurant.

Storage And Reheating Tips

Leftover fried rice keeps really well, which is great because I always try to make a little extra on purpose.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you're ready to reheat, a skillet over medium heat works best. It brings back some of that crispy texture you lose in the microwave. If you do use the microwave, add a splash of water and cover the bowl to keep the rice from drying out.

I wouldn't recommend freezing this one, though. The eggs and vegetables get a little weird in the freezer, and the texture just isn't the same when you thaw it.

Tips and Variations for Your Egg Fried Rice Recipe

Here's the thing about fried rice — it's one of the most flexible recipes out there. Once you nail the basic technique, you can change it up every single time.

• Try different proteins. Diced chicken, shrimp, cubed tofu, or leftover pork all work great. Just cook the protein separately first and add it in at the end with the scallions.
• Swap the vegetables. Corn, edamame, diced bell peppers, or broccoli florets all taste fantastic in fried rice. I sometimes clean out the crisper drawer and throw in whatever needs to be used up.
• Add some heat. A drizzle of sriracha or a pinch of red pepper flakes gives it a nice kick. Bradley has started adding sriracha to his bowl, which I take as a sign he's growing up.
• Use brown rice for a healthier twist. It holds up just as well and adds a slightly nutty taste that pairs nicely with the sesame oil.
• Make it gluten-free. Swap the soy sauce for tamari or coconut aminos, and check that your oyster sauce is gluten-free. Simple switches, same great taste.

Have you ever tried adding a little butter to your fried rice instead of just oil? That's something I picked up from a friend, and it adds this rich, slightly nutty taste that regular cooking oil just can't match. It's a small change, but John noticed right away.

Frequently Asked Questions About This Fried Rice Recipe With Egg

Can I Use Freshly Cooked Rice for Fried Rice?

Cold, day-old rice works best because it's drier and fries up without getting mushy or clumping together. If you need to use fresh rice, spread it out on a baking sheet in a thin layer and refrigerate it for at least 30 minutes before cooking. I've done this plenty of times when I forgot to plan ahead, and it works just fine.

Can I Make This Fried Rice Without Oyster Sauce?

Yes, you can. Just add an extra tablespoon of soy sauce or use hoisin sauce for a similar savory-sweet flavor. The oyster sauce adds a nice depth, but the fried rice still tastes great without it. Amy actually prefers it with just soy sauce, so I sometimes make hers separately.

How Long Does Leftover Fried Rice Last in the Fridge?

Leftover fried rice keeps for up to 4 days when stored in an airtight container in the refrigerator. Reheat it in a skillet for the best results — it crisps up again and tastes almost as good as when it was first made. I pack it in Bradley's lunch sometimes, and he heats it up in the school microwave without any issues.

Can I Add Protein To This Easy Fried Rice?

Absolutely. Diced chicken, shrimp, tofu, or pork are all great choices. Cook the protein in a separate pan or before you start the rice, then toss it in during the last step when you add the scallions. I usually make a batch with chicken on Sundays to get us through the week.

Recipes You May Like

If this fried rice recipe with egg hits the spot, you might want to try some of these other quick and flavorful dinners:

• Mongolian Beef — Sweet, savory, and ready in about 30 minutes. It pairs perfectly alongside a bowl of fried rice.
• Chinese Beef And Broccoli — Another takeout classic that's so much better when you make it at home. The sauce is absolutely worth it.
• Hawaiian Garlic Shrimp — Buttery, garlicky shrimp that would be amazing served right on top of this fried rice.

Make This Fried Rice Recipe With Egg Tonight

This is one of those recipes that I come back to again and again because it just works every single time. It's quick, it uses up leftover rice (which would honestly just sit in the fridge otherwise), and my whole family loves it. Whether you're making it as a main dish or serving it alongside something like our Mongolian beef, you really can't go wrong.

Give this a try this week and let me know what your family thinks. I'd love to hear if your kids gobble it up as fast as mine do. And don't forget to save this recipe on Pinterest so you can find it again later!

Happy cooking, and here's to many more delicious meals with your loved ones.

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