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ChineseNon-veg

Egg Fried Rice

Wok-tossed rice with eggs, scallions and a whisper of soy.

12 min2 serveseasy

Egg Fried Rice is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 12 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 12 minutes without much fuss. The method leans on fast wok-style stir-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are cooked rice, egg and scallion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per servingestimated

288

kcal

11g

Protein

32g

Carbs

13g

Fat

quickvegricepantry

Ingredients

  • cooked rice2 cups
  • egg2
  • scallion3
  • garlic2 cloves
  • soy sauce1 tbsp
  • sesame oil1 tsp
  • oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~3 min

    Heat oil in a wok on high. Scramble eggs, set aside.

  2. 2
    Step 2 ~3 min

    Sauté garlic and white parts of scallion. Add cold rice, breaking lumps.

  3. 3
    Step 3 ~3 min

    Toss with soy sauce and salt until grains are hot and separate.

  4. 4
    Step 4 ~3 min

    Return eggs, finish with sesame oil and green scallion tops.

Per-step times are approximate and based on the total cook time of 12 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Cook hot and fast in small batches. Overcrowding the pan drops the temperature and you end up steaming instead of stir-frying.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Egg Fried Rice take to cook?
From prep to plate, Egg Fried Rice takes about 12 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Egg Fried Rice vegetarian?
No — this version contains non-vegetarian ingredients (cooked rice, egg, scallion). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Egg Fried Rice?
The headline ingredients are cooked rice, egg, scallion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Egg Fried Rice?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Egg Fried Rice?
Egg Fried Rice pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.