Egg Fried Rice

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This easy Egg Fried Rice made with cooked rice, veggies, and lightly scrambled eggs makes the best side dish. It couldn't be simpler to make and tastes just like your favorite Chinese takeout.

259 CAL 33g CARBS 9g FAT 12g PROTEIN 4
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This easy Egg Fried Rice is ready in just 20 minutes and is so much better for you than takeout. Serve it as a side dish or meatless main course that the whole family will love.

Chinese takeout lovers will also want to try this Healthy Chow MeinKung Pao Chicken, and Orange Chicken

Asian dishes are among my favorites. One of my favorite takeout dishes is fried rice and today I am excited to share this super delicious egg fried rice packed with crispy rice, tons of vegetables, and lightly scrambled eggs. 

The key to making really delicious fried rice is starting with pre-cooked, ideally day-old rice. It's the ultimate way to use up cooked rice leftovers.

From there all you need are veggies like shredded cabbage, carrots, peas, or really anything else you want to incorporate. Add some soy sauce and this tasty fried rice with egg is ready to go!

Easy Egg Fried Rice with brown rice, eggs, and vegetables in a bowl being held up by a hand.

Ingredients and Substitutions

Here is everything you need to make this delicious fried rice with eggs. 

  • Day-old cooked rice: The most important ingredient in this fried rice is the rice itself. For the best results, always use previously cooked, fully-cooled rice. Ideally, it has sat for a night or two in the fridge. The cooling process removes moisture and ensures the rice can get crispy.
  • Eggs: The star of this dish is the eggs. It's up to you how many eggs you want to include. Generally, I find 4-6 eggs is the perfect amount. 
  • Garlic and ginger: For maximum flavor, make sure to include fresh garlic and ginger. It adds flavor to the whole dish and makes this rice really flavorful.
  • Green onions: Traditional egg fried rice only has eggs, rice, and green onions. Make sure to include green onion in the recipe. If you are using them as your only vegetable, double the amount. 
  • Vegetables: Any vegetables can be used in fried rice. Favorites include cabbage, bell peppers, peas, and carrots. 
  • Oil: Use oil that can be cooked at high heat levels. Sesame oil isn't traditionally used but it adds a bit of nuttiness. Use avocado oil if you don't like using vegetable oil.
  • Soy sauce: Soy sauce is usually the only seasoning used in fried rice, Add it to taste. Swap in tamari or coconut aminos if needed.

How to Make Egg Fried Rice

Follow these step-by-step directions to make this tasty rice. 

1. Prepare the rice

The best rice for fried rice is always leftover day-old cooked rice. It has less moisture than freshly cooked rice so the grains of rice won't stick together. This means they can get crispy.

If you only have freshly cooked rice, spread it into a thin layer on a baking sheet. Let it cool on the counter for 1-2 hours before using it to make fried rice.

Packaged rice: For a faster option, use packaged, precooked rice. It doesn't need to be cooked ahead of time and usually is less moist than freshly cooked rice. The texture won't be exactly the same as day-old rice, but it works. 

2. Scramble the eggs

Whisk the eggs until they are well combined. Then add them to a hot wok or skillet with a touch of oil. Let the eggs set and then gently scramble until just set. The eggs should be soft since they will continue to cook after they are removed from the pan. 

Remove the eggs from the pan and set aside.  Once they cool, you can slice them into strips or break them into smaller pieces.

3. Cook the vegetables and aromatics

Make sure the wok or skillet is nice and hot. Add the oil and make sure it is hot. Add the vegetables and stir-fry them for a couple of minutes until they are just beginning to soften.

Vegetables in fried rice should have some texture. Make sure to use the scallions as they are classic to egg fried rice. All of the other vegetables can be adjusted based on what you have on hand.

4. Fry the rice

Add the cooked rice and press it down into a single layer. Let it brown and crisp up for a couple of minutes. Then stir and continue to cook until all the rice is heated through.

Fold in the eggs and stir together. 

5. Season and serve

Season with spy sauce and stir together. Taste and adjust the amount of soy sauce if needed. Some people like to add black pepper as well. 

Egg Fried Rice Recipe Ideas

This recipe is so easy to customize adding protein, different veggies, and more. Here are some favorites:

  • Add protein: Consider adding traditional fried rice proteins like pork, chicken, or shrimp to this dish. Or keep things plant-based and add some tofu or tempeh.
  • Add more vegetables: This fried rice is delicious with bell peppers, bok choy, red cabbage, edamame, and any other veggies you want to add. 
  • Change the rice: Make this dish with white rice, brown rice, quinoa, or cauliflower rice.
  • Quick cooking rice: If you don't have any rice pre-cooked, you can use brown Minute Rice or instant rice to help move dinner along more quickly.
  • Save time: Buy pre-shredded cabbage — it's a timesaver! Broccoli slaw will also work in this dish if you have that on hand or prefer it.
  • Add meat: If you want to add meat to this fried rice dish, thinly cut or cubed chicken, bacon, ham, shrimp, or pork will work. 

Is Egg Fried Rice Healthy?

Restaurant egg fried rice usually is really high in calories and fat. It's made with white rice and lots of oil, specifically vegetable oil. It is also very high in sodium from all the soy sauce and some restaurant versions have added MSG.

Luckily when you make fried rice at home it's really easy to turn it into a much healthier dish. By adding lots of veggies, using whole grain rice, and cutting back on the oil and soy sauce, you can make a dish that's actually pretty good for you. 

Vegetable and egg fried rice with cabbage, carrots, peas, green onions, brown rice, and eggs in a bowl with a fork.

Main Dishes to Serve with Egg Fried Rice

This Egg Fried Rice dish is a meal all on its own with whole grains, vegetables, and protein. If you enjoy more food variety, then there are plenty of options to choose from:

Storage, Freezing, and Reheating

This egg fried rice is great to make ahead of time. It keeps well in the fridge and can even be frozen for future meals.

  • In the fridge: This will keep in the fridge for 3-4 days. Make sure to let it cool before storing it in an airtight container.
  • In the freezer: This rice can be kept in the freezer for 3-4 months. Since the eggs are also being frozen, cut them into smaller pieced for best results.
  • Reheating: Let the rice defrost overnight and then reheat it in a skillet. It can also be reheated in the microwave 

Frequently Asked Questions

Here are the most common questions about making this egg fried rice recipe.

Traditionally Chinese fried rice gets its flavor from soy sauce, garlic, and green onions. Some recipes also contain ginger, Chinese 5 spice powder, and black or white pepper. 

Some recipes may also include oyster sauce or fish sauce, although that isn't as traditional. 

For the best texture, cook the egg and rice separately when making fried rice. When the egg is cooked with the rice, it will stick to the individual pieces of rice. This makes the texture moister. 

Since one of the best parts of fried rice is the crispy grains of rice, the egg should always be cooked separately and then folded in before serving. This also prevents the egg from being overcooked and dry. 

The Recipe
Vegetable fried rice with brown rice, eggs, carrots, peas, and cabbage in a cilantro.

Egg Fried Rice

259 CAL 33g CARBS 9g FAT 12g PROTEIN 4
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  • 2 cups cooked brown rice (brown or white, ideally one day old)
  • 2 tsp. vegetable oil
  • 1 tsp. sesame oil
  • 1 tbsp. fresh ginger, minced
  • 4 cloves garlic, minced
  • 4 eggs
  • 4 green onions, chopped
  • 2 cups shredded cabbage
  • 1/2 cup red pepper, chopped
  • 1 cup frozen peas and carrots
  • 2 tbsp. low sodium soy sauce (more to taste)

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Cook the brown rice according to package directions. Set aside.


Heat your pan over medium-high heat. Whisk together the eggs and season with salt and pepper. Add half the vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.


Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, red pepper, peas and carrots, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.


Add the rice and press down into the pan. Cook for 2-4 minutes letting the rice brown on the bottom. Then stir and cook, stirring as needed 2-3 more minutes.


Add the soy sauce and fold in the eggs. Stir together. Taste and season as needed.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 259
Calories from Fat 84
% Daily Value *
Total Fat 9g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 186mg
Sodium 376mg
Total Carbohydrate 33g
Dietary Fiber 5g
Sugars 3g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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