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    Egg Fried Rice Recipe

    Published February 1, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This delicious Egg fried rice recipe cooks in a matter of minutes and is loaded with stir-fried vegetables in a savory soy sauce. We usually make this once every other week because it’s simple to prepare and always tasty.

    I absolutely love Chinese food and eat it almost once a week. Whether it’s a Beef Stir Fry or General Tso’s Chicken, I’m obsessed and love the techniques you use to make everything.

    egg fried rice in a bowl


     

    Egg Fried Rice

    Egg fried rice is a traditional Asian dish of pre-cooked rice that is fried with other ingredients such as vegetables, animal proteins, and eggs. It’s commonly tossed with soy sauce and other seasonings after being fried. Whatever the main item is in the fried rice is its official name, such as shrimp fried rice or egg fried rice.

    There are many variations to this dish, including the ingredients and sauce used. This was meant to be a quick-to-prepare dish using readily available ingredients and leftover rice. It’s said to have been created during the 5th and 6th centuries during the Sui dynasty in the city of Yangzhou, which is in the eastern Jiangsu province.

    Ingredients and Substitutions

    egg fried rice ingredients
    • Rice – You will need pre-cooked rice, either freshly cooked or 2 days old.
    • Vegetables – I used onions, celery, carrots, corn, and peas. Add bell peppers, snow peas, green beans, or snap peas. In addition, you can substitute with a frozen bag of mixed vegetables. I also used sliced green onions in the egg-fried rice and as a garnish.
    • Eggs – Large eggs that are chilled or at room temperature works perfectly for this orange chicken.
    • Oil – You will need some neutral-flavored cooking oil like avocado oil.
    • Sugar – I used plain granulated sugar. You could substitute with light brown sugar or honey.
    • Soy Sauce – Any good soy sauce, such as tamari, will work. You can also use low-sodium soy if you want to cut back on salt.
    • Oyster Sauce – You can find oyster sauce in the international aisle of most grocery stores. There isn’t a good substitute for this as it is so unique. You may be able to find a vegan oyster sauce if you don’t eat shellfish or have an allergy.
    • Wine – I used Shaoxing wine, but you can substitute it with dry sherry wine.

    How to Make Egg Fried Rice.

    In a small bowl, mix the soy sauce, oyster sauce, Shaoxing wine, and sugar. Set it to the side.

    stirring soy sauce

    Next, whisk the eggs together in a medium-sized bowl.

    whisking eggs

    Add about 3 tablespoons of cooking oil to a wok and heat over medium-high heat until it begins to smoke lightly.

    adding oil to a wok

    Pour in the whisked eggs and immediately start to push the eggs off the side of the pan using a spoon or spatula to create fluffy, large curd, eggs.

    scrambling eggs

    Once they are scrambled and cooked through, set them to the side, reserving some oil in the pan.

    adding scrambled eggs to a plate

    Add in the vegetables and stir fry over medium-high heat for 2 to 3 minutes or until they start to become softened.

    stir frying vegetables

    Turn the heat to low-medium, place the cooked eggs back in the wok along with the cooked rice, and fold the ingredients together until combined and the rice is broken up into individual grains.

    folding together eggs, veggies, and rice in a wok

    Pour in the sauce and continue folding until it is mixed in.

    folding sauce into fried rice

    Finish by stirring in the peas, green onions, salt, and pepper.

    adding peas to egg fried rice

    Serve with an optional garnish of sliced green onions.

    fried rice with eggs and peas

    Make-Ahead and Substitutions

    Make-Ahead: You can make this recipe up to 30 minutes ahead of time. Keep it warm in the wok, covered over very low heat before serving.

    How to Reheat: Place your desired amount of egg fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot. 

    How to Store: Place covered in the refrigerator for up to 5 days. You can also freeze this covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.

    Chef Billy Parisi

    Chef Notes + Tips

    • Your oil must be smoking first in your wok before cooking.
    • Everything cooks exceptionally quickly, including the veggies.
    • Another soy sauce substitute is coconut aminos.
    • It is ok if you are heavier or lighter in the amount of vegetables I use.

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    Let's Cook - Chef Billy Parisi

    Egg Fried Rice Recipe

    5 from 1 vote
    This delicious Egg fried rice recipe cooks in a matter of minutes and is loaded with stir-fried vegetables in a savory soy sauce.
    Servings: 4
    Prep Time: 20 minutes
    Cook Time: 10 minutes

    Ingredients 

    • 3 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon Shaoxing wine
    • 1 teaspoon sugar
    • 3 tablespoons cooking oil
    • 5 whisked large eggs
    • 1 peeled small diced carrot
    • 1 small diced rib of celery
    • ½ cup small diced yellow onion
    • 1 trimmed ear of fresh corn
    • 4 cups cooked rice
    • 1 cup peas
    • ¼ cup sliced green onions
    • coarse salt and fresh cracked pepper to taste

    Instructions

    • In a small bowl, mix the soy sauce, oyster sauce, Shaoxing wine, and sugar. Set it to the side.
    • Next, whisk the eggs together in a medium-sized bowl.
    • Add 3 tablespoons of cooking oil to a wok and heat over medium-high heat until it begins to smoke lightly.
    • Pour in the whisked eggs and immediately start to push the eggs off the side of the pan using a spoon or spatula to create fluffy, large curd, eggs.
    • Once they are scrambled and cooked through, set them to the side, reserving some oil in the pan.
    • Add in the vegetables and stir fry over medium-high heat for 2 to 3 minutes or until they become softened.
    • Turn the heat to low-medium, place the cooked eggs back in the wok along with the cooked rice, and fold the ingredients together until combined and the rice is broken up into individual grains.
    • Pour in the sauce and continue folding until it is mixed in.
    • Finish by stirring the peas, green onions, salt, and pepper.
    • Serve with an optional garnish of sliced green onions.

    Notes

    Make-Ahead: You can make this recipe up to 30 minutes ahead of time. Keep it warm in the wok, covered over very low heat before serving.
    How to Reheat: Place your desired amount of egg fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot. 
    How to Store: Place covered in the refrigerator for up to 5 days. You can also freeze this covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
    Your oil must be smoking first in your wok before cooking.
    Everything cooks exceptionally quickly, including the veggies.
    Another soy sauce substitute is coconut aminos.
    It is ok if you are heavier or lighter in the amount of vegetables I use.

    Nutrition

    Calories: 238kcalCarbohydrates: 12gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 205mgSodium: 977mgPotassium: 318mgFiber: 3gSugar: 5gVitamin A: 3230IUVitamin C: 18mgCalcium: 62mgIron: 2mg
    Course: Side Dish
    Cuisine: Chinese