Easy Egg Fried Rice

This is a go-to meal when you have leftover rice sitting in the fridge. The key is using day-old rice since fresh rice has too much moisture and won’t fry properly – it’ll just get mushy.

June Arthurs
March 16, 2026
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Ingredients (~3 servings)

  • 3 cups cooked jasmine rice (cold & day-old)
  • 1 green onion, finely chopped
  • 1/4 cup regular soy sauce
  • 1 Tbsp sesame oil
  • 6 large eggs, beaten
  • 3 Tbsp vegetable oil (or any neutral oil)

Heat Your Pan and Cook the Eggs

Put a large pan or wok over high heat and add 2 Tbsp of the vegetable oil.

If you’re using a wok, let the oil smoke slightly; if using a regular pan, just get it hot.

Pour in the 6 beaten eggs and quickly stir-fry so they scramble and take shape.

You want them cooked through but still moist – not dry and rubbery.

Add the Rice and Break It Apart

Once the eggs are just set, toss in the 3 cups of cold rice.

If the rice is clumped together (it usually is), break it apart in the pan with your spatula as you stir.

Keep everything moving so the rice heats through evenly.

Add Green Onions and Season

Push everything to one side of the pan.

Add the remaining 1 Tbsp of oil to the empty space, then toss in the chopped green onion.

Stir the green onions around for ~30 seconds until fragrant, then mix them into the rice and eggs.

Pour the 1/4 cup soy sauce and 1 Tbsp sesame oil along the edges of the pan – this helps them heat up before coating everything.

Toss until the rice grains are evenly colored brown from the soy sauce.

Pull off the heat and serve hot.

Easy Egg Fried Rice

This is a go-to meal when you have leftover rice sitting in the fridge. The key is using day-old rice since fresh rice has too much moisture and won’t fry properly – it’ll just get mushy.
prep time10 minutes
cook time10 minutes
total time20 minutes
Print Recipe

Ingredients

Ingredients (~3 servings)

  • 3 cups cooked jasmine rice, cold & day-old
  • 1 green onion, finely chopped
  • 1/4 cup regular soy sauce
  • 1 Tbsp sesame oil
  • 6 large eggs, beaten
  • 3 Tbsp vegetable oil, or any neutral oil

Instructions

  • Heat a large pan or wok over high heat and add 2 Tbsp vegetable oil until hot.
  • Pour in beaten eggs and stir-fry until just set but still moist.
  • Add cold rice and break apart any clumps while stirring until heated through.
  • Push rice to one side and add remaining 1 Tbsp oil to the empty space.
  • Add chopped green onion and stir for 30 seconds until fragrant.
  • Mix green onions into the rice and eggs.
  • Pour soy sauce and sesame oil along the pan edges and toss until rice is evenly coated brown.
  • Serve hot.

Notes

Use day-old cold rice for best texture and to prevent clumping.