A quick and tasty stir‑fried rice dish made with eggs, day‑old rice, and simple seasonings—ready in just 10 minutes. It’s perfect whether I need a full meal, a side dish, or a snack.

Why You’ll Love This Recipe

I love how simple and flexible this fried rice is. With just six ingredients, I can make something satisfying in no time. The leftover rice gets a second life, and the result tastes like my favorite takeout. Plus, I can easily double or tweak it depending on what’s in my fridge!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cold cooked jasmine rice (ideally day‑old)

• 1 green onion, finely chopped

• 2½ tablespoons regular soy sauce

• ½ tablespoon sesame oil

• 4 large eggs, beaten

• 2 tablespoons vegetable oil (or other neutral oil)

Directions

1. Heat the oil. I warm 1 tablespoon of vegetable oil in a large pan or wok over medium‑high heat. In a wok, I let the oil smoke briefly for that subtle smoky flavor.

2. Cook the eggs. I pour in the beaten eggs and stir‑fry quickly until they begin to set but are still slightly moist.

3. Add the rice. I add the cold rice, breaking up any clumps with my spatula so each grain is separate.

4. Add green onions. I push the rice and eggs to one side, pour the remaining 1 tablespoon of oil into the clear side, add the chopped green onions, then mix everything together.

5. Season the dish. I drizzle the soy sauce and sesame oil around the pan’s edges and toss well until the rice turns a light brown and is evenly coated.

6. Serve immediately. I remove it from heat and serve while it’s hot and fresh.

Servings and timing

• Servings: 2

• Prep time: 2 minutes

• Cook time: 8 minutes

• Total time: 10 minutes

Variations

• Add veggies. I sometimes toss in frozen peas, carrots, or bell peppers—just before the rice goes in.

• Protein boost. Leftover chicken, shrimp, or tofu can be stirred in at the end to make it more substantial.

• Make it spicy. A splash of sriracha or chili oil adds a nice kick.

• Swap grains. Brown rice or even quinoa works, though cooking time might vary slightly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it for about 90 seconds, stirring halfway through. Alternatively, I reheat it in a hot pan with a drizzle of oil for that fresh stir‑fry texture.

FAQs

How do I prevent rice from becoming mushy?

I always use day‑old rice that’s been thoroughly cooled and separated—fresh rice is too moist and clumps easily.

Can I use brown rice or another grain?

Absolutely. Brown rice or even quinoa works well, but be aware they might need a slightly longer cooking time to get hot and separated.

What can I use instead of sesame oil?

To keep the flavor, I use a nut oil like toasted sesame, or if unavailable, I skip it and add a tiny pat of butter at the end for richness.

Is it okay to use dark soy sauce?

I avoid dark soy sauce here because it’s too strong and can overpower the simple flavors. Regular soy sauce gives the perfect balance.

How do I add more vegetables or protein?

I toss in frozen peas or diced veggies right before I add rice. For proteins like shrimp, chicken, or tofu, I stir them in at the final step so they stay tender.

Conclusion

I keep coming back to this quick and easy egg fried rice because it’s versatile, delicious, and requires minimal effort. Leftover rice becomes a star, and the simple seasoning delivers on flavor. Whether I’m whipping up a fast lunch or adding a side to dinner, it’s always a satisfying go‑to.