10-Minute Easy Egg Fried Rice (Only 6 Ingredients!)
If you have eggs and leftover rice, this 10-minute Egg Fried Rice is the perfect quick meal. Made with just 6 simple ingredients, it’s budget-friendly, satisfying, and incredibly versatile. You can enjoy it as a main dish, a side dish, or a fast lunch that tastes just like Chinese takeout when made the right way.
Ingredients
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2 cups cooked jasmine rice, cold and day-old (or any long-grain white rice)
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4 large eggs, beaten
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2 tablespoons vegetable oil (or any neutral oil)
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2½ tablespoons regular soy sauce or light soy sauce
(avoid dark soy sauce) -
½ tablespoon sesame oil
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1 green onion, finely chopped
Instructions
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Heat the vegetable oil in a large pan or wok over high heat.
If using a wok, allow the oil to lightly smoke. If using a regular pan, skip this step. -
Pour in the beaten eggs and quickly stir-fry until they begin to set but are still slightly moist.
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Add the cold rice immediately. Break up any clumps using your spatula.
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Push everything to one side of the pan. Add a little oil to the empty space and toss in the green onions.
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Mix the green onions into the rice and eggs.
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Drizzle soy sauce and sesame oil around the edges of the pan. Toss everything together until the rice is evenly coated and lightly browned.
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Remove from heat and serve immediately.
Notes
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Use cold, day-old rice: Fresh rice is too moist and can turn mushy.
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High heat matters: It helps the rice fry instead of steam.
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Add sauce around the pan: This helps the soy sauce caramelize slightly for better flavor.
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Don’t overcook the eggs: Keeping them soft gives the rice a better texture.
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Customize easily: Add peas, carrots, shrimp, or chicken if desired.