When you’re short on time but craving something warm, satisfying, and packed with flavor, nothing beats a bowl of Chinese Egg Fried Rice. It’s a go-to recipe that’s incredibly adaptable, meaning you can toss in whatever veggies or leftovers you’ve got on hand and still end up with a delicious, comforting dish.
This version is light, balanced, and loaded with just the right amount of seasoning—no greasy aftertaste or overcooked eggs here. With simple ingredients and a sizzling hot pan, you can create restaurant-quality fried rice at home in under 20 minutes.
Whether you serve it as a main or a side dish, this easy Chinese Egg Fried Rice will become a staple in your kitchen for busy weeknights or lazy weekends.
Why You’ll Love This Chinese Egg Fried Rice
- Cooks in under 20 minutes from start to finish
- Uses leftover rice for less waste and more flavor
- Customizable with your favorite vegetables or protein
- Balanced seasoning for authentic Chinese takeout taste
- Budget-friendly, family-friendly, and incredibly satisfying
- No special equipment needed—just a wok or large skillet
Ingredients
This recipe serves 3 to 5 people, depending on portion size. It’s designed to use day-old rice for the best texture.
- 2 tablespoons oil (vegetable, canola, or sesame)
- 2 scallion stalks, chopped (white and green parts separated)
- 4 eggs
- 3 cups cooked, day-old white rice (jasmine or medium-grain preferred)
- ⅓ cup frozen mixed vegetables (peas, carrots, corn)
Fried Rice Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ½ teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper
Instructions
Step 1: Prep Your Ingredients
Start by separating the white and green parts of your scallions. Chop both finely. Beat the eggs in a small bowl and thaw your frozen mixed vegetables if needed. Have all your sauces and seasoning measured out and ready—fried rice cooks quickly, so mise en place is key.
Step 2: Heat the Oil and Sauté Scallions
In a large wok or deep skillet, heat the oil over medium-high heat. Add the white parts of the scallions and stir-fry for about 1 minute until fragrant. Be careful not to let them burn—you’re building a flavor base here.
Step 3: Add and Scramble the Eggs
Pour in the beaten eggs. Let them sit for a few seconds so they begin to set, then scramble gently. You want soft curds—not dry or rubbery pieces—so avoid overcooking.
Step 4: Stir in the Rice and Vegetables
Add the day-old rice and frozen mixed vegetables. Toss everything together, breaking up any clumps of rice. The dry rice will soak up the flavors better and create that perfect slightly chewy fried rice texture.
Step 5: Season the Fried Rice
Add soy sauce, oyster sauce, sugar, chicken bouillon, and white pepper. Stir-fry everything for 2 to 3 more minutes, making sure the seasoning evenly coats the rice and the grains turn a golden, lightly browned color.
Taste and adjust with extra salt or soy sauce if needed. If you like a stronger umami flavor, a dash more oyster sauce does the trick.
Step 6: Finish and Serve
Turn off the heat and top with the green parts of the scallions. Give it a final stir and serve hot. This dish is best enjoyed fresh, but leftovers reheat beautifully in a skillet or microwave.
Recipe Tips
- Use day-old rice: Freshly cooked rice is too soft and sticky. Day-old rice is drier and separates better when stir-frying.
- Avoid overcrowding: If doubling the recipe, use a very large pan or cook in batches to avoid steaming the rice.
- Eggs first technique: Cooking the eggs first ensures they stay soft and don’t disappear into the rice.
- Use high heat: A hot pan gives fried rice its signature flavor and prevents it from becoming soggy.
- Add-ins welcome: Toss in diced ham, shrimp, tofu, or leftover roast chicken for extra protein.
Variations
- Vegetarian: Skip the chicken bouillon or use a vegetarian alternative. Add mushrooms, bok choy, or edamame for a meat-free version.
- Spicy: Stir in chili oil or sriracha for a spicy twist. You can also add chopped Thai chilies if you like it really hot.
- Kimchi Fried Rice: Add ½ cup of chopped kimchi and reduce the other seasonings slightly.
- Garlic fried rice: Add 2 to 3 minced garlic cloves with the scallions for a more aromatic version.
- Brown rice version: For a healthier twist, use cooked brown rice—it adds nuttiness and extra fiber.
Why It’s Perfect Year-Round
This dish works beautifully in any season. In the winter, it’s warm, hearty, and comforting. In the summer, it’s a quick meal that doesn’t require long cooking. Its flexibility and speed make it an ideal recipe to have in your back pocket year-round.
Whether you’re cooking for one or feeding a crowd, Chinese Egg Fried Rice is the kind of dish that adapts to your kitchen and your schedule.
Final Thoughts
There’s a reason fried rice is one of the most iconic comfort foods across the globe—it’s fast, flavorful, and uses ingredients most of us already have in our kitchens. This Chinese Egg Fried Rice recipe brings that comfort to your table with minimal fuss and maximum flavor.
With soft scrambled eggs, savory seasoning, and perfectly stir-fried rice, this dish is sure to become a permanent addition to your weekly rotation. Customize it to your taste, toss in some leftovers, and make it your own.
So heat up that pan and get ready to serve a bowl of golden, garlicky, eggy fried rice that beats takeout any day.
The Goods
Chinese Egg Fried Rice
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Recipes
- 2 tablespoons oil vegetable, canola, or sesame
- 2 scallion stalks chopped (white and green parts separated)
- 4 eggs
- 3 cups cooked day-old white rice (jasmine or medium-grain preferred)
- ⅓ cup frozen mixed vegetables peas, carrots, corn
Fried Rice Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ½ teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper
Instructions
Step 1: Prep Your Ingredients
- Start by separating the white and green parts of your scallions. Chop both finely. Beat the eggs in a small bowl and thaw your frozen mixed vegetables if needed. Have all your sauces and seasoning measured out and ready—fried rice cooks quickly, so mise en place is key.
Step 2: Heat the Oil and Sauté Scallions
- In a large wok or deep skillet, heat the oil over medium-high heat. Add the white parts of the scallions and stir-fry for about 1 minute until fragrant. Be careful not to let them burn—you’re building a flavor base here.
Step 3: Add and Scramble the Eggs
- Pour in the beaten eggs. Let them sit for a few seconds so they begin to set, then scramble gently. You want soft curds—not dry or rubbery pieces—so avoid overcooking.
Step 4: Stir in the Rice and Vegetables
- Add the day-old rice and frozen mixed vegetables. Toss everything together, breaking up any clumps of rice. The dry rice will soak up the flavors better and create that perfect slightly chewy fried rice texture.
Step 5: Season the Fried Rice
- Add soy sauce, oyster sauce, sugar, chicken bouillon, and white pepper. Stir-fry everything for 2 to 3 more minutes, making sure the seasoning evenly coats the rice and the grains turn a golden, lightly browned color.
- Taste and adjust with extra salt or soy sauce if needed. If you like a stronger umami flavor, a dash more oyster sauce does the trick.
Step 6: Finish and Serve
- Turn off the heat and top with the green parts of the scallions. Give it a final stir and serve hot. This dish is best enjoyed fresh, but leftovers reheat beautifully in a skillet or microwave.
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