Dinner

Egg Fried Rice Recipe

ByJulian Dempsey February 2, 2026February 2, 2026

Introduction

Egg fried rice is a quick, satisfying dish perfect for using leftover rice. Packed with savory flavors and a hint of freshness from spring onions, it makes a great side or a simple meal on its own.

A close-up of a bowl filled with fried rice mixed with scrambled egg pieces. The dish has two main layers: the rice grains, which are light brown and slightly shiny, form the base, and scattered throughout are small, bright yellow scrambled egg chunks with a soft texture. The bowl is white on the outside and dark green on the inside, contrasting with the rice. The surface underneath is a white marbled texture with a soft natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
800 g (4 cups) boiled and cooled long-grain rice
1/2 tbsp sesame oil
2 eggs
2 tbsp dark soy sauce
1/4 tsp salt
1/4 tsp garlic salt
1 tbsp lemon juice (fresh or bottled)
1/2 bunch spring onions/scallions, chopped

Instructions

Step 1: Heat 1 tablespoon of the vegetable oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for about 5 minutes until the onion becomes soft and translucent.
Step 2: Add the remaining vegetable oil and minced garlic to the wok. Cook, stirring continuously, for 30 seconds to release the garlic’s aroma.
Step 3: Increase the heat to high and add the boiled, cooled rice to the wok. Drizzle the sesame oil over the rice.
Step 4: Toss the rice continuously with a spatula to prevent sticking and ensure even heating. Keep stirring for about 5 minutes until the rice is hot throughout.
Step 5: Push the rice to one side of the wok. Crack the eggs into the empty space. Add about 1/4 tablespoon of soy sauce onto the eggs.
Step 6: Allow the eggs to cook over the heat, stirring gently with your spatula until they start to scramble but remain slightly runny.
Step 7: Mix the scrambled eggs into the rice thoroughly to combine.
Step 8: Pour in the remaining soy sauce (approximately 1 3/4 tablespoons). Sprinkle the salt and garlic salt over the rice and stir well.
Step 9: Add the lemon juice, stir, and taste. Adjust by adding a little more lemon juice if desired for brightness.
Step 10: Divide the egg fried rice evenly between four bowls and garnish with chopped spring onions.
Step 11: Serve alongside your favorite Chinese dishes like Crispy Sesame Chicken, Sweet and Sour Chicken, or Sticky Pork Belly for a complete meal.

Tips & Variations

Use day-old cooked rice for the best texture; freshly cooked rice can be too soft and sticky.
Add diced vegetables such as peas, carrots, or bell peppers for extra color and nutrition.
For extra protein, stir in cooked shrimp, chicken, or tofu along with the eggs.
If you like a little heat, add a pinch of chili flakes or a dash of chili oil while cooking.
Use light soy sauce if you prefer a less intense soy flavor and lower sodium.

Storage

Store leftover egg fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or microwave until piping hot, adding a splash of water or oil if it feels dry.