Easy Egg Fried Rice

 

The Best Egg Fried Rice Recipe (Better Than Takeaway!)

If you've ever wondered why takeaway egg fried rice tastes so much better than homemade, the secret isn't fancy ingredients—it's cold, day-old rice and cooking it over a high heat. If you are short on time you can absolutely use packet rice, OR add a little less liquid to your rice when you cook it using the absorption method so that it has a firmer texture, that way you can fluff it up and tip it onto a lined tray so that the moisture disappears and you can use it faster.

This easy egg fried rice recipe is one of those dishes I come back to time and time again. It's quick, budget-friendly and made with ingredients I nearly always have in the cupboard. Whether you're serving it alongside your favourite fakeaway, using up leftover rice or enjoying it as a light lunch, this recipe never disappoints.

The key to achieving fluffy grains instead of sticky rice is to cook your jasmine rice the day before and leave it to chill overnight. As the rice cools, it dries out slightly, allowing each grain to fry beautifully without clumping together.

This simple recipe is delicious on its own, but it's also the perfect base for adding chicken, prawns, vegetables or leftover roast meat.

Why You'll Love This Egg Fried Rice

• Better than takeaway

• Ready in under 15 minutes

• Perfect for using leftover rice

• Budget-friendly

• Easy to customise

• Great alongside your favourite Asian-inspired dishes

Easy Egg Fried Rice Recipe

Serves: 3-4 as a side or 2 as a main

Ingredients

For the rice (the day before)

• 1 cup jasmine rice

• Water (using the absorption method)

For the egg fried rice

• 2 tbsp high smoke point oil (such as vegetable, sunflower or peanut oil)

• 1 spring onion, finely diced

• ½ tsp grated garlic

• Cooked and chilled jasmine rice

• Salt and freshly ground black pepper

• Asian chicken stock powder, to taste (optional – I like to use Knorr or Honor)

• ½ tsp sesame oil

• ½ tsp light soy sauce

• ½ tsp dark soy sauce

• 2 large eggs

Method

Step 1: Cook the rice

Cook 1 cup of jasmine rice using the absorption method. Once cooked, spread it onto a tray or plate to cool before transferring it to the fridge. Leave it overnight, or for at least 8 hours. Cold rice fries much better than freshly cooked rice and gives you that classic takeaway texture.

Step 2: Fry the aromatics

Heat the oil in a large frying pan or wok over a high heat.

Add the diced spring onion and cook for around 1 minute until softened before stirring in the grated garlic.

Step 3: Fry the rice

Add the cold rice to the pan, breaking up any clumps with your spatula.

Leave the rice undisturbed for 30–60 seconds before tossing it. This allows some of the grains to become lightly golden and toasted.

Season with salt, black pepper and a sprinkle of Asian chicken stock powder if using.

Continue tossing and frying until the rice has heated through, softened and developed golden patches.

Step 4: Add the sauces

Drizzle over the sesame oil, light soy sauce and dark soy sauce.

Toss everything together until every grain of rice is evenly coated.

Step 5: Cook the eggs

Push the rice to one side of the pan.

Crack the eggs into the empty side and gently scramble them until they are around 60% cooked—they should still look slightly soft.

Fold the eggs through the rice, and continue to stir fry to finish cooking them while coating the rice in silky ribbons of egg.

Taste and adjust the seasoning with extra salt if needed before serving.

Top Tips for the Best Egg Fried Rice

• Use cold, day-old rice for the best texture.

• Cook over a high heat to lightly toast the rice rather than steam it.

• Let the rice sit between stirs to create delicious golden crispy bits.

Easy Variations

Once you've mastered this classic egg fried rice, it's easy to make it your own.

Try adding:

• Diced cooked chicken

• King prawns

• Crispy bacon

• Ham

• Frozen peas

• Sweetcorn

• Carrots

• Mushrooms

• Kimchi for a spicy twist

• Chilli oil for extra heat

Frequently Asked Questions

Why do you use day-old rice for egg fried rice?

Freshly cooked rice contains too much moisture, which can make fried rice sticky and clumpy. Chilling it overnight dries the grains slightly, helping them fry instead of steam.

Can I use microwave rice?

Yes! Microwave jasmine rice works well, just fry up your aromatics, put the rice in the pan, and stir fry before adding your eggs.

What's the best rice for fried rice?

Jasmine rice is my favourite because it's fragrant, fluffy and holds its shape beautifully. Long-grain rice also works well.

Can I make this vegetarian?

Absolutely. Simply leave out the chicken stock powder or use a vegetarian version (vegeta is a good alternative).

How long does egg fried rice keep?

Store leftovers in an airtight container in the fridge for up to one day. Reheat thoroughly in a hot frying pan or microwave until piping hot.

This easy egg fried rice recipe proves that simple ingredients can create something incredibly satisfying. With fluffy jasmine rice, soft ribbons of egg and savoury soy sauce in every bite, it's the perfect side dish for homemade fakeaways or a quick meal all on its own. Once you've made it this way, you'll never look at takeaway egg fried rice the same again. (Link to the Beef with ginger and spring onion from the image here)