Egg Fried Rice

egg fried rice
Jump to Recipe

This egg fried rice is the perfect ‘kitchen sink’ recipe

I love a good egg fried rice, but it can sometimes be daunting to get the flavors right when you make it at home. This recipe breaks it down, in simple steps, using basic ingredients so you get the flavors right every time. No matter which rice you prefer or the number of vegetables or protein you add, this recipe will give you a delicious, truly better than takeout experience every time.

Some key ingredients that make a good egg fried rice

This recipe is very customizable, but there a few ingredients you can’t skip. The egg gives it its name, so don’t go skipping that out. Another important ingredients is prevailed rice. But don’t fret. If you don’t have prevailed rice, I mention a quick trick to mimic them in the recipe notes below, so make you sure to read through. The sauces give the most flavor in this dish. You cannot get the flavors right unless you use soy sauce and sesame oil. These are two key ingredients that you should definitely have in your pantry because they add great flavor. I love using this soy sauce.

This recipe is versatile

You can make so many substitutions to this recipe. Use brown rice if that’s what you prefer. Add some protein to make it more filling. If I’m making this on it’s own I always add chicken. Last week I made this and added chicken and shrimp, and that was utterly delicious. Use any vegetables you have. My favorite are cabbage, carrots and peas, but you can use so many others.

egg fried rice

Egg Fried Rice

This egg fried rice is truly better than takeout and can be made in so many different variations. Serve it a side dish or a main course, it's loved every time!
Course Main Course, Side Dish
Cuisine Chinese


  • 5 cups pre cooked rice (jasmine or basmati) brown or white
  • 2 tbsp oil flavorless
  • 1 cup diced carrots
  • cups diced cabbage
  • 1 bell pepper finely diced
  • 1 tbsp vinegar
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • ½ tsp white pepper
  • ½ tsp black pepper
  • salt to taste
  • 2 eggs beaten
  • 2 tbsp sesame oil
  • 3-4 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce optional
  • 1 tbsp sriracha or sambal oelek
  • 1 tbsp butter
  • 1/2 cup green onions thinly sliced


  • Start off by heating the oil and sautéing the ginger and garlic for one minute. Then add the carrots, pepper and cabbage with the vinegar, salt, black pepper and white pepper. Sauté for 3 minutes, until the vegetables get some color on them.
  • Then make a well in the center and add the beaten egg. let it cook on a medium low flame, stirring occasionally to make scrambled eggs.
  • Add the cold rice on top and mix into the egg and vegetables. Pour over the soy sauce, sesame oil and sambal or sriracha Oyster sauce is optional. But if you have it add it at this point. It adds great savory flavor. Mix well, then add the butter. Sauté on a medium high flame for a couple minutes, to warm the rice through and mix all the ingredients together. Taste for seasoning, then serve immediately. Refreidgerate leftovers.


Variations. You can always add your favorite protein to this recipe. Add 1 cup finally diced chicken to the ginger and garlic in the first step. Add the vegetables once the chicken has cooked through. You can do the same for shrimp or beef as well. 
Make it restaurant style rainbow rice and add more than one protein, like chicken and shrimp. 
Use brown rice (jasmine or basmati) instead of white rice.
Make it more or less spicy by adjusting the sambal or sriracha. 
Tips. If you don’t have leftover boiled rice but still want to make this just par boil the rice of your choice until it is almost don’t. It should still have a bite to it. Then drain it and rinse it with cold water. Then transfer to a bowl and place it in the freezer for 10-15 minutes. That cools the rice down. Then add to your pot with the sauces, mix thoroughly and let the rice warm through and cook slightly in the heat.
If while doing this your rice seems a little undercooked, just lower the flame to the lowest setting, add a splash of water and cover and let the rice steam for 5-7 minutes. That should cook it through. 
Keyword Desi Chinese, Egg Fried Rice

Have you tried this recipe?

I love hearing your feedback. If you’ve tried this recipe please let me know how it turned out in the comments below!

More recipes to try from Sconce & Scone

Chicken Manchurian

Chicken with Almonds

Chicken Chili Dry

Chicken Chow Mein

Hot and Sour Soup

FavoriteLoadingAdd to favorites
5 1 vote
Article Rating
5 1 vote
Article Rating

Your comments make my day! I love hearing your feedback and how this recipe worked for you

Newest Most Voted
Inline Feedbacks
View all comments

[…] Combine all the ingredients listed for the sauce in a wok or large frying pan. Here’s where it depends on your taste. If you like your sauce more sharp then add more soy sauce. If you like it more sweet add some more honey or sugar, or some pineapple juice. Once the sauce starts bubbling add the vegetables and chicken, toss and let everything combine for a few minutes, then serve with steamed rice or egg fried rice. […]

[…] Garnish with green onions and serve with egg fried rice. […]

[…] a minute, then top with green onions and serve. This goes great with Chow mein, Spicy Chowmein, and Egg Fried Rice. I usually make this with a gravy as well, my spicy Chicken Manchurian, for […]

[…] Then add the sauce to the pan and let it come to a simmer. Once it starts bubbling, add the chicken, mix well, and cook until the sauce is at your desired consistency. If the sauce gets too thick you can always loosen it up with some chicken stock or water. Serve immedietaly with boiled rice or egg fried rice. […]

[…] For the almonds, in a small frying pan add 1/2 tsp of oil and saute the almonds until they turn a light golden brown. Sprinkle over a pinch of salt, toss, then add them to the chicken and garnish with the sliced green onions. Enjoy with steamed rice or egg fried rice. […]