Chinese Egg Fried Rice – Better Than Takeout in 15 Minutes

Chinese egg fried rice with the fluffy rice, silky eggs, and savory soy goodness, ready fast with pantry staples.

There are nights when you want comfort food, but you also want it now. Not an hour from now after a sink full of dishes and three different pans. This Chinese egg fried rice is my go-to solution for that exact mood: quick, cozy, and endlessly adaptable to whatever is already in the fridge.

If you have leftover rice, you are already halfway to restaurant style fried rice. Cold rice dries out a little, which is exactly what you want in the wok or skillet. Each grain stays separate, the sauce clings instead of soaking in, and you get that lightly toasted, savory flavor that makes fried rice so satisfying. Egg fried rice is also one of those humble dishes that feels like more than the sum of its parts. A couple of eggs, a handful of peas, a splash of soy sauce, and suddenly dinner looks intentional.

Culturally, fried rice has many regional versions across Chinese cuisine and beyond, often born from practicality and respect for ingredients: using cooked rice to create something fresh and delicious. This home version leans classic and simple, with an emphasis on speed and balanced flavor. Think: savory soy, a hint of sesame aroma, gentle sweetness from peas, and that rich, eggy finish.

You will love this recipe because it is:

• Fast: 15 minutes once your ingredients are prepped.
• Budget friendly: mostly pantry and freezer staples.
• Perfect for leftovers: it actually works best with day-old rice.
• Flexible: add veggies, protein, or heat without changing the method.
• Meal prep friendly: reheats like a dream for lunches.

Whether you are feeding picky eaters, stretching leftovers into a full meal, or just craving something warm and satisfying after a long day, this egg fried rice hits the spot with minimal effort and maximum payoff.

Ingredients

Base

• 3 cups cooked jasmine rice, cold (about 540 g), preferably day-old
• 3 large eggs
• 2 tbsp neutral oil, divided (30 ml) مثل canola, peanut, or vegetable
• 3 to 4 tbsp soy sauce (45 to 60 ml), to taste
• 1 tsp toasted sesame oil (5 ml)
• 2 scallions, thinly sliced (about 30 g), whites and greens separated
• 2 cloves garlic, minced (optional)
• 1 cup frozen peas and carrots, thawed (150 g) or frozen peas only

Seasoning

• 1/4 tsp fine salt (optional, soy sauce may be enough)
• 1/4 tsp white pepper or black pepper
• 1/2 tsp sugar (optional, balances saltiness)

Optional add-ins

• 1 to 2 tsp chili crisp or chili oil (optional)
• 1 cup cooked shrimp, chicken, ham, or tofu, diced (about 150 to 200 g)

💡 Shopping tip: Look for toasted sesame oil (not regular) and use it as a finishing oil for the most fragrant, takeout-style aroma.

Step-by-Step Instructions

1. Prep (2 minutes): Break up cold rice with your hands or a fork until the grains separate. Slice scallions, mince garlic (if using), and thaw peas and carrots.
2. Scramble the eggs (2 to 3 minutes): Heat a large wok or nonstick skillet over medium-high heat. Add 1 tsp oil (5 ml). Beat eggs in a bowl, pour in, and gently scramble until just set and still glossy. Transfer to a plate.
3. Stir-fry aromatics (1 minute): Add remaining oil (about 1 tbsp plus 2 tsp, 25 ml). Add scallion whites and garlic. Stir until fragrant and the edges look slightly golden.
4. Fry the rice (4 to 5 minutes): Add the cold rice. Press and toss, stirring constantly. You want it hot all the way through with a few lightly toasted spots. Visually, the rice should look dry, fluffy, and separated, not clumpy.
5. Add vegetables (2 minutes): Stir in peas and carrots. Toss until warmed through and bright.
6. Season (1 to 2 minutes): Drizzle soy sauce around the sides of the pan (not directly on the rice) so it sizzles, then toss to coat evenly. Add pepper and sugar (if using). Taste and add more soy sauce if needed.
7. Finish (1 minute): Return eggs to the pan and toss gently to distribute. Turn off the heat, stir in sesame oil and scallion greens. Add chili crisp if you like heat. Serve immediately.

💡 Tip: If your rice is fresh and a bit sticky, spread it on a tray and chill in the freezer for 10 minutes before frying. It will separate much more easily.

Variations & Substitutions

• Gluten-free swap: Use tamari or certified gluten-free soy sauce. Double-check your chili crisp label too.
• More protein, same method: Add 1 cup (150 to 200 g) cooked diced chicken, shrimp, or tofu right after the rice heats through, before seasoning.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook rice up to 3 days ahead and chill; chop scallions and thaw veggies up to 24 hours ahead.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 2 months (texture softens slightly but still tasty).
• Reheat: Skillet over medium-high heat with 1 tsp oil (5 ml), 3 to 5 minutes, stirring often. Or microwave 1 to 2 minutes, covered, with a splash of water to loosen.

Nutritional Info (Estimated, per serving)

(Assumes 4 servings, no extra protein add-ins.)

• Calories: ~320
• Protein: ~10 g
• Carbs: ~52 g
• Fat: ~8 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Top with extra sliced scallions and a sprinkle of sesame seeds.
• Serve with cucumber salad or quick smashed cucumbers with garlic.
• Pair with dumplings, egg rolls, or steamed edamame.
• Add a side of stir-fried bok choy or garlic green beans.
• Drizzle with chili crisp, sriracha, or a little black vinegar.
• Enjoy with hot and sour soup or wonton soup for a cozy combo.

Recipe FAQs

1) What rice is best for egg fried rice?

Jasmine rice is classic for a fluffy texture, but any long-grain rice works. Day-old, cold rice gives you the best separated grains.

2) Can I make this without a wok?

Yes. A large skillet works great. Use the biggest pan you have so the rice fries instead of steaming.

3) Why does my fried rice turn mushy?

Usually the rice is too fresh or the pan is overcrowded. Use chilled rice, increase heat, and fry in two batches if needed.

4) Can I freeze egg fried rice?

Yes, for up to 2 months. Thaw overnight in the fridge for best texture, then reheat in a skillet to bring back a little crispness.

5) How do I make it spicier?

Stir in chili crisp at the end, or add a pinch of crushed red pepper when you cook the garlic and scallion whites.

6) Can I reduce the sodium?

Use low-sodium soy sauce and start with 2 tbsp (30 ml), then adjust. Adding a squeeze of lime or a splash of rice vinegar can boost flavor without extra salt.

Final Notes

This Chinese egg fried rice is one of those recipes you will quietly memorize because it saves dinner again and again. Once you get the rhythm, scramble, fry, season, finish, you can make it with whatever you have: leftover veggies, a handful of cooked chicken, even just eggs and scallions when the pantry is looking sad. The key is cold rice, a hot pan, and tasting as you go.

If you try it, I would love to hear how you made it your own. Did you add shrimp, go heavy on the scallions, or sneak in extra vegetables? Leave a comment with your favorite combo, and if you share a photo, tag it so I can see your bowl of fried rice happiness. This is the kind of weeknight win that deserves to be passed around.