Egg Fried Rice - Yumloom

If you’ve got leftover rice, a couple of eggs, and zero desire to wash 27 dishes, this egg fried rice is your new best friend. It’s fast, it’s tasty, and it’s so much cheaper than ordering takeout—plus, you get bragging rights for making it yourself. And yes, it’ll still taste amazing even if you’re making it in your pajamas.

Why This Recipe is Awesome

This recipe is basically edible magic. You take boring cold rice, a few pantry staples, and in under 15 minutes you’ve got a meal that could easily pass for something from your favorite Chinese restaurant (minus the delivery fee and awkward small talk with the driver). It’s also super forgiving—perfect for people who like cooking “by vibe” instead of following strict rules. And here’s the best part: you can throw in whatever random veggies or proteins you’ve got hanging out in your fridge. Boom—instant dinner hero.

Ingredients You’ll Need

3 cups cooked rice (cold, leftover rice works best—don’t fight me on this)
2 large eggs, beaten
2 tablespoons vegetable oil (or any neutral oil that won’t make your rice taste like a salad)
1 cup mixed vegetables (peas, carrots, corn—frozen is fine)
2 tablespoons soy sauce (or more if you like it salty)
1 teaspoon sesame oil (optional, but makes it fancy)
2 green onions, chopped
Salt and pepper to taste

Step-by-Step Instructions

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Pour in the beaten eggs and scramble quickly. Once cooked, transfer to a plate and set aside.
Add the remaining oil to the skillet. Toss in your mixed vegetables and stir-fry for about 2–3 minutes until they’re heated through.
Add the cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes until everything’s sizzling happily.
Pour in the soy sauce and sesame oil, mixing well so every grain gets coated in flavor.
Add the scrambled eggs back in along with the chopped green onions. Stir to combine, then taste and adjust with salt and pepper if needed.
Serve hot and feel smug about your culinary skills.

Common Mistakes to Avoid

Using fresh, hot rice—this will turn your fried rice into fried mush. Cold rice is non-negotiable.
Skimping on the pan heat—your skillet needs to be hot for that nice stir-fry texture.
Forgetting to season—soy sauce alone might not be enough. Taste and adjust like the kitchen pro you are.
Overcrowding the pan—your rice needs space to fry, not steam.
Stirring constantly—give it a moment to sizzle so you get those glorious crispy bits.

Alternatives & Substitutions

No vegetable oil? Use canola, peanut, or sunflower oil.
Want extra protein? Toss in diced chicken, shrimp, tofu, or even bacon.
No soy sauce? Use tamari or coconut aminos for a gluten-free twist.
Out of sesame oil? Skip it—it’s nice but not essential.
Spicy fan? Add a splash of sriracha or sprinkle of chili flakes.

FAQ

Can I make this without eggs?
Yep, it’ll still be tasty—just add more veggies or protein to keep it filling.

What’s the best rice for fried rice?
Day-old white rice is the classic, but jasmine rice works beautifully. Brown rice is fine too if you’re feeling virtuous.

Do I really need a wok?
Nope—a big skillet will work just fine. The wok is just a bonus for tossing flair.

Can I make this ahead?
Yes, but fried rice is best eaten fresh. If reheating, use a hot skillet instead of the microwave for better texture.

Why is my fried rice soggy?
Probably because your rice was too fresh or your pan wasn’t hot enough. Cold rice + high heat = perfection.

Final Thoughts

Egg fried rice is one of those recipes that makes you feel like a genius in the kitchen with minimal effort. It’s fast, endlessly adaptable, and way more satisfying than another night of cereal for dinner. Plus, you can whip it up from stuff you probably already have in your fridge. So next time you’re tempted to hit that food delivery app, just grab a pan and make this instead—you’ll thank yourself later.