Egg Fried Rice

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A simple Chinese-style egg fried rice recipe: fluffy scrambled egg, cold rice, scallions, salt and white pepper, fried in one pan in about 15 minutes.

By The JollyRoses Kitchen · Updated September 25, 2026

Prep: 5 min
Cook: 10 min
Total: 15 min
Serves: 3

Contains egg Easy Main Course

Cook it

Photo: Jay Nlper on Unsplash

Egg fried rice is the simplest fried rice there is: just cold rice, eggs, scallions, salt and white pepper, with an optional splash of light soy sauce. With so few ingredients, the technique does all the work.

Unlike takeout-style fried rice, this Chinese home-style version has no carrots or peas and very little sauce, so the rice stays pale and the flavor is clean, eggy and savory. Serve it on its own or alongside stir-fries and braised dishes.

Why this recipe works

Soft, fluffy egg curds are cooked first and folded back in, so they stay tender.
Seasoning with salt and white pepper instead of lots of soy sauce keeps the rice light and every grain distinct.
Only five core ingredients, all usually already in the kitchen.

Egg Fried Rice recipe

By The JollyRoses Kitchen · 15 min total · Easy

Ingredients

Servings 3

4 cups cooked long-grain or jasmine rice, cold, preferably a day old
4 large eggs
¾ tsp kosher salt, divided, plus more to taste
¼ tsp ground white pepper
3 tbsp neutral oil, such as peanut or canola, divided
4 scallions, thinly sliced, whites and greens separated
1 tsp light soy sauce, or tamari for gluten-free (optional)
½ tsp toasted sesame oil (optional)

Equipment

Wok or 12-inch skillet (nonstick or well-seasoned)
Wide spatula
Mixing bowl and fork or chopsticks

Instructions

Prep

Beat the eggs with ¼ tsp of the salt until completely smooth with no streaks of white. Break up any clumps in the cold rice with your fingers. Slice the scallions, keeping the whites and greens separate.
Scramble the eggs

Heat the wok or skillet over medium-high heat. Add 1½ tbsp oil, then pour in the eggs. Let them puff for a few seconds, then gently push and fold until they form large, soft curds that are just set but still moist, about 1 minute. Transfer to a plate and break into small pieces.
Fry the rice

Turn the heat to high and add the remaining 1½ tbsp oil and the scallion whites. Stir for 15 seconds, then add the rice. Spread it out, let it sit for 30 seconds, then toss; repeat for 4–5 minutes, until the rice is piping hot and the grains are separate and hop in the pan.
Season

Sprinkle the remaining ½ tsp salt and the white pepper evenly over the rice. If using light soy sauce, drizzle it around the edge of the pan. Toss for 1 minute to distribute the seasoning evenly.
Add the eggs and serve

Return the eggs to the pan with the scallion greens and sesame oil (if using). Toss for 30–60 seconds until combined and hot. Taste, add more salt if needed, and serve right away.

Tips for the best egg fried rice

Beat the eggs thoroughly. Well-beaten eggs cook into evenly yellow, fluffy curds instead of streaky ones.
Undercook the eggs slightly the first time. They go back into the hot rice and finish cooking there.
Use cold, cooked rice. If you only have fresh rice, spread it on a tray to cool and refrigerate it within 1 hour of cooking before frying.
Season in stages and taste. With so few ingredients, salt makes the biggest difference; add it a pinch at a time at the end.
For golden fried rice, a variation, toss the cold rice with the beaten yolks before frying so every grain is coated, then cook the whites separately.

Substitutions

White pepperBlack pepper; it has a slightly different, sharper flavor.

ScallionsFinely chopped chives, or half a small onion, diced and cooked with the rice.

Salt onlyA little chicken bouillon powder (about ½ tsp) in place of some of the salt for extra savoriness. Most bouillon contains meat, so the dish will no longer be vegetarian.

Light soy sauceTamari for gluten-free, or leave it out entirely for the palest, most egg-forward rice.

Storing and reheating

Refrigerate leftovers in a shallow airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a hot skillet with a little oil, or covered in the microwave with a sprinkle of water, until steaming hot throughout.

What to serve with egg fried rice

Stir-fried bok choy with garlic
Tomato and egg soup
Chinese smashed cucumber salad
Sweet and sour chicken or other stir-fries

Frequently asked questions

How do you make egg fried rice not sticky?

Use cold, day-old rice, which has drier, firmer grains. Break up clumps before cooking, heat the pan well, and fry in a single layer without crowding. Adding too much sauce also makes the rice sticky, so season mostly with salt.

Do you cook the egg before or after the rice for egg fried rice?

Both methods are used. Cooking the eggs first and adding them back at the end gives soft, fluffy curds. Pouring the egg over hot rice coats the grains more evenly but gives smaller, drier pieces of egg.

What is the difference between egg fried rice and fried rice?

Egg fried rice is a minimal version made with just rice, egg and scallions, seasoned mainly with salt and white pepper. Takeout-style fried rice usually adds onion, garlic, peas, carrots and more soy or oyster sauce.

How many eggs do you need for egg fried rice?

About 1 egg per cup of cooked rice is a good ratio. For 4 cups of rice, 4 large eggs give plenty of egg in every bite without overwhelming the rice.