Name: Simple Egg Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked and cooled white rice (preferably day-old); 2 eggs; 2 cloves garlic, minced; 1–2 tablespoons soy sauce; 1 teaspoon sesame oil (optional); 1–2 tablespoons vegetable oil or butter; Salt and black pepper to taste; 2 green onions, sliced (optional for garnish)

Jump to Recipe·Leave a Review

Simple egg fried rice is a quick, flavorful dish that transforms leftover rice into something savory, satisfying, and full of texture. With fluffy eggs, aromatic garlic, and perfectly seasoned grains, this is one of my go-to meals when I want something fast and delicious.

Why You’ll Love This Recipe

I love this egg fried rice because it’s incredibly easy to make with just a few pantry staples. It’s budget-friendly, comes together in under 20 minutes, and I can customize it endlessly with whatever veggies or protein I have on hand. Whether I eat it as a main dish or a side, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked and cooled white rice (preferably day-old)
Eggs
Garlic, minced
Soy sauce
Sesame oil (optional, for flavor)
Vegetable oil or butter
Salt and pepper
Green onions, sliced (optional for garnish)

Directions

I heat a little oil or butter in a large skillet or wok over medium-high heat.
I beat the eggs in a bowl, then pour them into the hot pan and scramble them quickly until just set. I remove the eggs and set them aside.
In the same pan, I add more oil if needed and sauté the minced garlic for about 30 seconds until fragrant.
I add the cold rice to the pan and break up any clumps with a spatula, stirring well to heat it evenly.
I drizzle soy sauce over the rice and stir to coat all the grains.
I return the scrambled eggs to the pan and toss everything together.
I finish with a drizzle of sesame oil, season with salt and pepper, and garnish with green onions before serving.

Servings and timing

This recipe makes about 2–3 servings. It takes around 5 minutes to prep and 10 minutes to cook, so I have a tasty meal ready in just 15 minutes.

Variations

I often toss in frozen peas, carrots, or chopped bell peppers for added color and nutrients. When I want more protein, I add diced chicken, shrimp, or tofu. For a spicy kick, I mix in some chili garlic sauce or sriracha. Sometimes I even stir in a spoonful of oyster sauce or hoisin for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or oil to prevent it from drying out. The microwave works too, but I always cover it with a damp paper towel for best texture. I don’t recommend freezing, as the rice can become mushy.

FAQs

Why is day-old rice better for fried rice?

I use day-old rice because it’s drier and firmer, which helps it fry up without becoming mushy or sticky in the pan.

Can I use brown rice instead?

Yes, I often use brown rice for a heartier version. It adds a nice nutty flavor and still gets that satisfying fried texture.

What’s the best pan to use?

I like using a large nonstick skillet or wok to give me enough space to toss everything without crowding the pan.

How do I prevent soggy fried rice?

I make sure the rice is cold and dry, avoid using too much oil or sauce, and cook it over medium-high heat for that perfect fried texture.

Can I make it in advance?

Yes, I sometimes make a batch and keep it in the fridge for easy lunches or dinners. It reheats well and stays tasty for a few days.

Conclusion

Simple egg fried rice is a comforting classic I turn to again and again. It’s quick, easy, and endlessly adaptable, making it a must-have in my weekly meal rotation. Whether I keep it plain or load it up with extras, it always delivers on flavor and satisfaction.