What kind of rice is best for egg fried rice?

Day-old, cooked long-grain rice, like jasmine or basmati, is best for egg fried rice. The grains are drier and separate easily, preventing the fried rice from becoming mushy. Avoid freshly cooked rice.

What is the secret to good egg fried rice?

The secrets to good egg fried rice are using cold, day-old rice, cooking the eggs separately and adding them back in at the end, and using high heat to create a wok hei flavor (smoky, slightly charred taste). Don't overcrowd the pan!

How do you keep egg fried rice from being mushy?

To prevent mushy egg fried rice, use day-old rice that's been chilled, cook the rice over high heat, and avoid adding too much liquid (like soy sauce) at once.

Can you reheat egg fried rice?

Yes, you can reheat egg fried rice. Ensure it's piping hot all the way through. Reheat in a pan on the stove with a little oil, or in the microwave. Be aware that the texture may change slightly.

What sauces go well with egg fried rice?

Soy sauce is a classic choice for egg fried rice. Other sauces that complement it well include oyster sauce (if not vegetarian), sesame oil, and a touch of rice vinegar.

Can I make egg fried rice with brown rice?

Yes, you can make egg fried rice with brown rice. However, brown rice tends to be a bit chewier and can require slightly more liquid during cooking. Ensure the brown rice is also day-old and chilled for the best results.

Easy Egg Fried Rice with Bright Fresh Flavor in 15 Minutes 2026

Easy Egg Fried Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate quick comfort food, made with cold day-old rice for perfect texture. It comes together faster than takeout in one pan using simple ingredients you likely already have.

Author: Harmony
Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 4 servings 1x
Category: dinner
Method: stir-frying
Cuisine: Chinese
Diet: Gluten Free option

Ingredients

Scale

3 cups cold, cooked jasmine or long-grain white rice (day-old is best)
3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 green onions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
2 tablespoons neutral oil (like avocado or vegetable), divided
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
Optional: 1 cup cooked, diced protein like chicken, shrimp, or crumbled ground beef

Cook Mode Prevent your screen from going dark

Instructions

Scramble the eggs. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil. Once shimmering, pour in the beaten eggs. Let set briefly, then scramble until just cooked. Transfer to a plate.
Sauté the aromatics. Add the remaining 1 tablespoon oil to the hot pan. Add the white parts of the green onions, garlic, and ginger. Stir constantly for 30-60 seconds until fragrant.
Toast the rice. Add the cold rice to the pan. Break up any clumps. Press rice into the pan and let sit for 30-second intervals before stirring to toast the grains.
Combine and season. Push rice to the sides, creating a well in the center. Pour soy sauce and sesame oil into the well. Let sizzle, then stir everything together until rice is evenly coated.
Finish and serve. Add the thawed peas and carrots, scrambled eggs, and green onion tops back into the pan. Toss everything until heated through, about 1-2 minutes. Serve immediately.

Notes

Using cold, day-old rice is the most important step for perfect texture. Have all ingredients prepped before cooking. For a gluten-free version, use tamari or coconut aminos.

Nutrition

Serving Size: 4
Calories: 320
Sugar: 2
Sodium: 800
Fat: 13
Saturated Fat: 2
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 12
Cholesterol: 140

Find it online: https://www.homestyletable.com/easy-egg-fried-rice/