Quick Egg Fried Rice Recipe Perfect for Busy Weeknights

Name: Quick Egg Fried Rice Recipe Perfect for Busy Weeknights
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 cups cooked, day-old white rice (jasmine or long-grain rice); 2 large eggs, whisked; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 2 tablespoons soy sauce (low-sodium optional); 1 teaspoon sesame oil; 2 stalks green onions, chopped; Salt and pepper to taste; Optional add-ins: frozen peas, diced carrots, cooked chicken, shrimp, tofu, or any veggies

Posted on November 8, 2025

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The sound of sizzling rice in a hot skillet, the aroma of garlic and soy sauce wafting through the kitchen—it’s pure comfort food bliss. I’ve lost count of how many times this Quick Egg Fried Rice recipe has come to my rescue on those hectic weeknights when time is short, and hunger is high. Whether it’s a last-minute dinner or a way to transform leftover rice into something magical, this recipe is always a winner in my house.

I first stumbled upon the magic of egg fried rice during a busy college semester, where my fridge was nearly empty but I always had rice, eggs, and soy sauce lying around. What started as a simple way to fill my belly has become a go-to dish that I’ve perfected over the years. Trust me, it’s not just quick—it’s ridiculously tasty, budget-friendly, and you can tweak it endlessly to suit whatever you’ve got on hand. Ready to whip up your new favorite fast meal?

Why You’ll Love This Recipe

This Quick Egg Fried Rice recipe is here to save the day, whether you’re short on time or just looking for a satisfying, no-fuss meal. Here’s why you’ll love it:

Super Quick: Ready in under 20 minutes, it’s faster than ordering takeout.
Budget-Friendly: Uses simple, affordable ingredients you probably already have.
Customizable: Perfect for cleaning out the fridge—add veggies, protein, or any leftovers you’ve got!
Kid-Approved: Even picky eaters love this dish—it’s flavorful and fun.
Unbeatable Flavor: With garlic, soy sauce, and sesame oil, every bite bursts with classic Asian-inspired deliciousness.
Perfect Texture: The combination of fluffy scrambled eggs and slightly crispy rice makes it oh-so-satisfying.

What sets this recipe apart is its simplicity. You don’t need a wok or fancy skills—just a few pantry staples and a trusty skillet. Plus, you can make it as basic or as loaded as you like. Whether you’re cooking for one or feeding the whole family, this recipe is a lifesaver. So let’s get cracking—literally!

What Ingredients You Will Need

This recipe uses humble, everyday ingredients to create something truly special. Here’s everything you’ll need:

Cooked rice: 3 cups of cooled, day-old white rice works best (jasmine or long-grain rice is ideal).
Eggs: 2 large eggs, whisked (extra protein and richness).
Vegetable oil: 2 tablespoons (can substitute with avocado oil or peanut oil).
Garlic: 2 cloves, minced (fresh garlic adds a punch of flavor).
Soy sauce: 2 tablespoons (use low-sodium if preferred).
Sesame oil: 1 teaspoon (for that nutty, aromatic kick).
Green onions: 2 stalks, chopped (adds freshness and a pop of color).
Salt and pepper: To taste.
Optional add-ins: Frozen peas, diced carrots, cooked chicken, shrimp, tofu, or any veggies you love.

Day-old rice is perfect because it’s slightly dry and won’t clump together. If you don’t have any leftovers, you can make fresh rice and let it cool in the fridge for about an hour to get that same texture.

Equipment Needed

You don’t need anything fancy for this recipe. Here’s the list:

Non-stick skillet or wok: A large one is best to avoid overcrowding.
Spatula: For stirring and flipping the eggs and rice.
Mixing bowl: To whisk the eggs.
Knife and cutting board: For slicing garlic and green onions.

If you don’t have a wok, don’t worry! A deep frying pan works just fine. Just make sure it’s large enough for the rice to move around without spilling.

Preparation Method

Start by preparing your ingredients. Chop the green onions, mince the garlic, and whisk the eggs in a small bowl until combined. If you’re adding any extra veggies or proteins, chop them into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Once hot, pour in the whisked eggs and scramble them. Cook for about 1-2 minutes until just set. Remove the eggs from the pan and set them aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and sauté for 30 seconds, stirring constantly. You’ll know it’s ready when the garlic is fragrant but not browned.
Turn the heat up to high and add the cooled, cooked rice to the skillet. Use your spatula to break up any clumps and spread the rice evenly across the pan. Stir-fry for 2-3 minutes, letting the rice get a little crispy in spots.
Drizzle the soy sauce and sesame oil over the rice. Stir well to coat the rice evenly. Taste and adjust the seasoning with salt and pepper, if needed.
Fold the scrambled eggs and chopped green onions into the rice. If you’re adding extra ingredients like cooked chicken or vegetables, stir them in now and cook for another 2-3 minutes to heat everything through.
Remove the skillet from heat and serve immediately. Garnish with additional green onions or sesame seeds, if desired.

Pro tip: If your rice starts to stick to the pan while cooking, add a little bit more oil or reduce the heat slightly. And remember, the key to great fried rice is to keep everything moving in the pan!

Cooking Tips & Techniques

Getting the perfect egg fried rice isn’t rocket science, but a few tips can help:

Use day-old rice: Freshly cooked rice is too moist and will clump together. If you’re in a pinch, spread hot rice on a baking sheet and refrigerate for an hour.
High heat is your friend: Don’t be afraid to crank up the heat when stir-frying—you want that slight crispiness on the rice.
Don’t overcook the eggs: Scramble them quickly and remove them from the pan while they’re still soft. They’ll cook a bit more when you mix them back in.
Keep it moving: Stir constantly to prevent sticking and ensure even cooking.
Customize your add-ins: From diced ham to bell peppers, the possibilities are endless. Just make sure to chop everything small for quick cooking.

And here’s a bonus tip: If you’re feeling fancy, add a splash of rice vinegar or chili oil for extra depth and heat!

Variations & Adaptations

One of the best things about this recipe is how adaptable it is. Here are some fun ways to switch things up:

Vegetarian option: Skip the meat and toss in some tofu or extra veggies like zucchini, mushrooms, or snap peas.
Low-carb version: Substitute cauliflower rice for regular rice—you’ll still get that amazing texture without the extra carbs.
Seasonal twist: Use fresh, seasonal vegetables like asparagus in spring or roasted butternut squash in fall.
Spicy kick: Add a dollop of sriracha or sprinkle some red pepper flakes for heat.
Protein-packed: Add diced chicken, shrimp, or even cooked bacon.

Personally, I love tossing in frozen peas and carrots for a pop of color and sweetness. It’s such a simple addition, but it makes the dish feel special.

Serving & Storage Suggestions

Quick Egg Fried Rice is best served hot, straight out of the skillet. Here are a few ways to enjoy it:

Serve it as a main dish: Pair it with a side of steamed veggies or a simple cucumber salad.
Make it part of a bigger meal: Serve alongside dumplings, spring rolls, or grilled teriyaki chicken.
Cold leftovers: Surprisingly, egg fried rice is delicious cold! Pack it for lunch the next day.

To store, transfer any leftovers to an airtight container and keep in the refrigerator for up to 3 days. To reheat, microwave it for 1-2 minutes or heat it in a skillet with a splash of water to keep the rice from drying out.

Nutritional Information & Benefits

Here’s what you can expect from a serving of this Quick Egg Fried Rice:

Calories: Approximately 350 per serving
Protein: Packed with around 12g of protein from the eggs
Carbohydrates: Around 45g to fuel your energy
Healthy fats: Thanks to the sesame oil and eggs

Egg fried rice is a great source of quick energy and protein, making it a perfect option for a post-workout meal or a quick dinner fix. If you’re watching your sodium intake, opt for low-sodium soy sauce or halve the amount. Plus, the recipe is completely customizable to fit gluten-free, vegetarian, or low-carb diets!

Conclusion

This Quick Egg Fried Rice recipe is truly one of my favorite go-to meals when life gets busy. It’s easy, fast, and endlessly adaptable to whatever you have on hand. Plus, it’s a dish that brings instant comfort and joy to the dinner table.

Go ahead—make this recipe your own! Add your favorite veggies, try out new protein options, or crank up the heat. I’d love to hear about your variations and tweaks, so don’t forget to leave a comment below and share your creations.

Here’s to delicious, stress-free dinners on even the busiest of nights! You’ve got this!

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice works great, but make sure it’s fully cooked and cooled before using. It will add a nutty flavor and a bit more texture to the dish.

What’s the best way to make day-old rice?

If you don’t already have leftover rice, cook your rice earlier in the day and spread it out on a baking sheet to cool. Then refrigerate it for a couple of hours before using.

Can I make this recipe vegan?

Yes! Skip the eggs and add tofu or your favorite plant-based protein instead. You can also use coconut aminos in place of soy sauce for a vegan and gluten-free option.

How do I prevent the rice from sticking to the pan?

Make sure your pan is hot enough before adding the rice, and use a bit of oil to coat the bottom. Keep the rice moving in the pan to avoid sticking.

Can I double this recipe for a larger crowd?

Yes, you can! Just make sure to use a larger skillet or cook the rice in batches to ensure even cooking and avoid overcrowding the pan.

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