This Chinese takeout-style egg fried rice is incredibly tasty, super easy to make, and ready in just 15 minutes! It’s the perfect choice for a quick weekday meal or as a side dish to pair with classics like chicken and broccoli or Mongolian beef. Prefer shrimp? Try our shrimp fried rice recipe! Or make it a full feast with our house special fried rice recipe. Now you can enjoy this quintessential Chinese takeout dish right in your own kitchen.
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What to Serve with Egg Fried Rice
Egg fried rice works wonderfully as a light meal or as part of a homemade Chinese takeout feast. Pair it with:
- Appetizers: Classic egg rolls or crab rangoons
- Soups: Wonton soup, egg drop soup, or hot and sour soup for a bold flavor
- Deep-Fried Favorites: Sesame chicken, sweet and sour chicken, kung pao chicken
- Stir-Fries: Chicken with mixed vegetables, beef and broccoli, or black pepper chicken
Ingredients
(For exact quantities, scroll to the recipe card below!)
- Day-old rice: Perfect for fried rice as it’s drier, preventing clumping and adding a nice, chewy texture.
- Eggs: Essential for flavor and aroma.
- Yellow onion: Adds sweetness and enhances the overall aroma.
- Peas and carrots: Iconic in fried rice—use frozen mixes or fresh if preferred.
- Shaoxing rice wine: A pantry staple in Chinese cuisine, adding fragrance.
- Soy sauce & oyster sauce: Key seasonings for rich umami flavors. Use light sodium soy sauce or adjust if using regular.
- Optional garnishes: Sesame oil, green onions, sesame seeds—add for extra flavor!
Oyster Sauce Substitutes
No oyster sauce? Try these options:
- Sweet soy sauce: Use ½ tbsp sweet soy sauce + 1½ tbsp regular soy sauce.
- More soy sauce: Use 2 tbsp soy sauce and a pinch of sugar.
- Mushroom oyster sauce: A vegan-friendly alternative without shellfish.
Instructions
- Prepare the rice: Break apart day-old rice by hand or in a resealable bag.
- Scramble eggs: Heat oil in a wok, scramble beaten eggs, then set aside.
- Stir-fry vegetables: In the same wok, cook onions, peas, and carrots until fragrant.
- Combine rice and eggs: Add rice and scrambled eggs to the wok, drizzle oil, and stir-fry until mixed.
- Add rice wine: Stir in Shaoxing rice wine, cooking until fragrant.
- Season: Mix in soy sauce and oyster sauce, ensuring even color and heat.
- Finish: Drizzle with sesame oil, toss with green onions, and garnish as desired. Serve hot and enjoy!
Pro Tips
- Day-old rice: Always use day-old or cooled, slightly dry rice to avoid mushiness.
- Sticky rice hack: Stir-fry sticky rice with oil before adding other ingredients to keep it separate.
- Shaping tip: For a clean presentation, mold rice into a bowl and flip onto a plate.
Storage and Reheating
- Storage: Cool completely and store in an airtight container for up to 3-4 days.
- Reheating:
- Microwave: Add a splash of water, microwave until hot, stirring midway.
- Stovetop: Break up rice in a pan, drizzle with water, and stir-fry until heated through.
FAQ
What gives fried rice its flavor?
Soy sauce and Shaoxing rice wine are the main flavor components, with oyster sauce and sesame oil adding depth.
What is the best rice for fried rice?
Day-old long-grain rice is ideal due to its lower starch content, which keeps it from clumping.
Why is my fried rice mushy?
Overcooked or overly wet rice, along with too much liquid seasoning, can cause mushiness. Use dry, day-old rice and moderate liquid seasonings for the best texture.
Now you’re ready to create this simple yet satisfying dish! Whether it’s a weekday dinner or a side for your takeout-inspired meal, this egg fried rice will deliver every time.
Easy Egg Fried Rice
Ingredients
- 2 cups day-old white rice preferably long-grain
- 2 large eggs beaten
- ½ small yellow onion diced
- 2 tablespoons frozen peas and carrots thawed, optional
- 1 tablespoon Shaoxing rice wine optional
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil optional
- 1 stalk green onion sliced, optional for garnish
- Toasted sesame seeds optional for garnish
- Cooking oil as needed
Instructions
Prepare the Rice:
- Break apart day-old rice by rubbing the grains between your hands. Alternatively, place the rice in a resealable bag and gently rub it to separate the grains. Set aside.
Cook the Eggs:
- Heat 2 tablespoons of oil in a wok or large nonstick pan over medium-high heat. Pour in the beaten eggs, letting them bubble and sizzle. Cook for a few seconds, then scramble into small pieces. Remove and set aside.
Cook the Vegetables:
- In the same pan, add a small amount of oil over medium-high heat. Stir-fry the onion, peas, and carrots for about 15–30 seconds, or until the onion turns fragrant and translucent.
Combine Rice and Eggs:
- Add the rice and scrambled eggs to the pan. Drizzle another tablespoon of oil around the pan and stir-fry briefly to combine everything.
Add Shaoxing Wine:
- Drizzle Shaoxing rice wine around the pan and stir-fry for 30 seconds, allowing the alcohol to cook off. You’ll know it’s ready when the alcohol smell is gone.
Season:
- Add soy sauce and oyster sauce to the pan. Stir-fry for a few minutes until the rice is evenly colored and heated through.
Finish and Garnish:
- Drizzle with sesame oil and toss in sliced green onions. Mix briefly to combine. Garnish with additional green onions and sesame seeds if desired.
Serve and Enjoy:
- Serve hot and enjoy your flavorful egg fried rice!
