I perfected a quick, takeaway style Authentic Egg Fried Rice that works brilliantly with leftover or frozen boiled rice and even allows replacing ¼ teaspoon garlic salt with ¼ teaspoon MSG.

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I grew up thinking fried rice was just leftover dinner tossed together, but this Best Egg Fried Rice changed my mind. I keep cooked long grain white rice in the freezer so it’s ready when I want a fast meal, and the way whipped eggs fold into the grains makes every bite pop.

It sits between a How To Make Fried Rice With White Rice guide and the stir fry you crave after midnight, which is why I call it Authentic Egg Fried Rice in my head. It’s simple, a little reckless, and always better than takeout, trust me.

Ingredients

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Long grain white rice: Main source of carbs low fiber, dries out when chilled, gives fluffy separated grains
Eggs: Provide protein and fat, adds silkiness and golden color, can taste rich if overused
Neutral oil: Helps fry evenly high smoke point, adds calories but keeps rice nonstick and crisp
Toasted sesame oil: Strong nutty aroma, used sparingly, finishes dish with depth and unmistakable toasty flavor
Soy sauce: Provides salt and umami, darkens rice slightly, can make dish salty if overdone
Oyster sauce: Adds sweet savory depth, more umami and glossy sheen, optional but really tasty
Peas and carrots: Give color tiny veggies add fiber and vitamins, little sweetness balances savory rice
Green onions: Fresh bite and mild onion flavor, whites cook early greens finish with bright freshness

Ingredient Quantities

4 cups cooked long grain white rice, chilled or day-old (about 1 1/3 cups uncooked)

3 large eggs, beaten lightly

2 to 3 tablespoons neutral oil (vegetable, canola or peanut)

1 teaspoon toasted sesame oil (for finishing)

2 tablespoons light soy sauce

1 tablespoon oyster sauce (optional but good)

1/4 teaspoon garlic salt (or 1/4 teaspoon MSG instead, if you prefer)

1 cup frozen peas and carrots, thawed

3 green onions, thinly sliced (whites and greens separated if you can)

Salt and freshly ground black pepper, to taste

1/2 teaspoon granulated sugar (optional, helps balance the flavors)

1 tablespoon butter (optional, for extra richness)

How to Make this

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1. Prep everything first: make sure you have 4 cups chilled, day old long grain rice (or defrosted from frozen in the fridge overnight), 3 lightly beaten eggs, 1 cup thawed peas and carrots, 3 sliced green onions with whites and greens separated, and your sauces and seasonings measured out. Break up any big rice clumps with your fingers so it’s loose.

2. Heat a large wok or heavy skillet over high heat until very hot, then add 2 tablespoons neutral oil. Swirl to coat. Pour in the beaten eggs, season lightly with a little black pepper, scramble quickly until just set but still soft, then scoop the eggs onto a plate and set aside.

3. Add the remaining 1 tablespoon oil to the hot wok, toss in the white parts of the green onions and the peas and carrots. Stir fry for about 30 to 45 seconds until warmed through and starting to get a little color.

4. Turn heat to high and add the rice, breaking any last clumps with your spatula as you stir. Keep the rice moving so it gets heated through and gets a few toasted bits, about 2 to 3 minutes.

5. Push the rice aside a little, pour in 2 tablespoons light soy sauce and 1 tablespoon oyster sauce over the rice, sprinkle 1/4 teaspoon garlic salt (or 1/4 teaspoon MSG instead if you prefer), and the optional 1/2 teaspoon granulated sugar. Toss everything quickly so the sauces coat the rice evenly and the flavors balance.

6. Return the scrambled eggs to the wok, breaking them up and mixing them into the rice. Add 1 tablespoon butter now if you want extra richness and let it melt through while you toss.

7. Turn off the heat or reduce to very low, drizzle 1 teaspoon toasted sesame oil over the rice and add the green parts of the scallions. Give one last quick toss to combine and finish.

8. Taste and adjust: add a pinch of salt or more soy if it needs it, and a few grinds of black pepper. If the rice seems dry, a tiny splash of oil or a dab more butter will fix it.

9. Serve immediately while hot, garnished with extra sliced green onion if you like. Tips: always use chilled, day old rice for best texture, keep the heat high and keep moving the rice so it fries and doesnt steam, and cook the eggs separately for better texture.

Equipment Needed

1. Large wok or heavy skillet — gets the rice nicely toasted
2. Heatproof metal spatula or wide turner for breaking up clumps and tossing rice
3. Large mixing bowl for beating eggs and staging ingredients
4. Fork or small whisk to scramble the eggs quickly
5. Measuring spoons and a 1 cup measuring cup for sauces, salt, sugar and rice
6. Sharp knife for slicing green onions
7. Cutting board for the scallions and any quick prep
8. Plate or shallow bowl to hold the cooked eggs while you fry the rice
9. Small spoon or ladle for pouring soy, oyster and sesame oils onto the rice

FAQ

Can I use freshly cooked rice or does it have to be day old? Freshly made rice is ok if you cool it fast and get the moisture out, but day old rice is best. Spread warm rice on a tray to cool, pop it in the fridge or freezer for 10 to 20 minutes to dry it a bit, this stops clumps and keeps the grains separate.

What oil should I use and how much? Use a neutral oil with a high smoke point like canola, vegetable or peanut, 2 to 3 tablespoons depending on pan size. Heat it hot before adding rice, then finish with 1 teaspoon toasted sesame oil for flavor and a tablespoon of butter if you want it richer.

How do I cook the eggs so they stay soft and not rubbery? Beat the eggs lightly, push rice to the side, pour eggs into the hot pan and scramble gently until just set, then mix with the rice. Or make a thin omelet, slice it and fold in. Dont overcook, carryover heat will finish them.

Can I skip the oyster sauce or make this vegetarian? Yes, oyster sauce is optional. For vegetarian swaps use vegetarian oyster sauce, mushroom stir fry sauce, or a mix of soy sauce with a little miso or hoisin for depth. Adjust salt since those can be strong.

Why did my fried rice turn mushy or clumpy and how do I fix it? Usually too much moisture or low heat. Use chilled rice, break up clumps with your hands or a fork, keep the pan very hot, dont crowd the pan, and add sauces sparingly. A quick flash fry keeps grains separate.

How should I store and reheat leftovers? Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a hot skillet with a splash of oil or water and stir quickly, or microwave with a damp paper towel. You can freeze, but texture will change, thaw overnight before reheating.

The Best Egg Fried Rice Recipe Substitutions and Variations

Rice (long grain white rice): swap for jasmine rice for a floral scent, or use day-old brown rice for a nuttier chew (brown rice is firmer so break up clumps well), or for low-carb go with cauliflower rice but stir only 2-3 minutes so it doesn’t turn mushy.
Eggs: for a vegan option try crumbled silken tofu warmed in the pan with a pinch of kala namak to get that eggy note, or use a chickpea flour scramble (mix chickpea flour with water and a little salt) and cook like eggs.
Soy sauce (light soy): swap with tamari for gluten free, or coconut aminos if you want lower sodium and a slightly sweeter flavor, just taste and add a touch more since it’s milder.
Frozen peas and carrots: use frozen edamame and corn for extra protein and sweetness, or fresh diced bell pepper and green beans for crunch, just add slightly earlier if they’re raw so they cook through.

Pro Tips

1. Heat management is everything. Keep the pan screaming hot and cook in smaller batches so the rice actually fries instead of steaming. If the pan cools off the rice will go gluey.

2. Rescue slightly wet rice by spreading it on a rimmed sheet for 15 to 30 minutes in the fridge before cooking, or toss the rice in the pan and pat it down briefly to let excess moisture evaporate. Drier grains give you better separation and crisp bits.

3. Make your sauce easier to distribute by stirring the soy and oyster sauce with a teaspoon of oil or a splash of warm water before adding. Pour it in a thin stream while constantly tossing so every grain gets coated, not just a few puddles.

4. For silky eggs and bright color, undercook the eggs a touch and set them aside. Add them back at the end and fold gently so they stay soft. Finish with the sesame oil right off the heat for the best aroma.