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Easy Egg Fried Rice Recipe: Better Than Takeout, Faster Than Delivery

  • Aug 29, 2025
  • 3 min read
The fried rice you've been dreaming of
The fried rice you've been dreaming of

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Preparation & Cooking Time: 20Mins

QUICK INSTRUCTIONS

  1. Prepare your rice. If using freshly made rice, place it on a sheet tray and refrigerate for several hours to dry.

  2. Mince shallots and garlic, and thinly slice green onions.

  3. Whisk together eggs and extra egg yolk in a bowl.

  4. Heat a wok or large pan until smoking hot, then add oil and swirl to coat. Pour out excess oil, leaving a thin film.

  5. Add shallots and garlic and stir-fry for 30-45 seconds.

  6. Push shallots and garlic to the side, add eggs, and scramble for 30-45 seconds until fluffy.

  7. Add rice and cook for 2-3 minutes, stirring constantly to separate grains.

  8. Push all ingredients to the side of the pan. Drizzle soy sauce and sesame oil onto the hot surface, let them bubble, then quickly mix everything together.

9. Stir in green onions and optional chili, and cook for 30 seconds more. Serve immediately.



Ingredients:

  • 4-6 cups (720-1080 g) day-old cooked rice (or freshly made rice, see Detailed Cooking Process)

  • 2 large eggs

  • 1 extra egg yolk

  • 2-3 shallots, finely minced (or 1/2 small white onion, finely minced)

  • 4-5 cloves garlic, finely minced

  • 1 bunch green onions (scallions), thinly sliced

  • 1/4 cup (60 ml) soy sauce

  • 1 teaspoon (5 ml) sesame oil

  • High smoke point oil (e.g., vegetable or peanut oil) for cooking

  • Optional: 1 green chili, thinly sliced

For the Homemade Chicken Rice (Optional):

  • 1 skin-on, bone-in chicken thigh

  • 1 green onion, cut into 3 sections

  • 1 small piece of ginger (about the size of your thumb)

  • 2 cups (400 g) uncooked rice, soaked and rinsed

  • 4 cups (950 ml) chicken stock (or water)

  • Generous pinch of salt


Detailed Cooking Process: Ever had a fried rice so good you almost wept? This is that recipe. It all starts with the rice, which is the true foundation of this dish. While you can absolutely use leftover rice (which is perfect for its dryness), a little secret for next-level flavor is to make "chicken rice" from scratch. Simply sear a bone-in, skin-on chicken thigh until crispy, then cook your rice in chicken stock with the seared thigh, ginger, and green onions. The fat and flavor from the chicken infuse every grain, creating a base that’s anything but basic. After cooking, let it dry out on a sheet pan in the fridge. This is key—dry rice is happy rice, and happy rice doesn't get mushy.

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