Simple Fried Rice Recipe with Egg

You won’t find many meals my kids loved more growing up then a simple fried rice recipe with egg cooked up in the skillet. It’s one of my favorites too, because it’s easy, fast, and full of flavor. Make this meal in minutes!

This is one of the easiest recipes to make and we take you through it step-by-step so you have zero stress making meals for your family. The ingredients are easy to find too!

Why This Recipe is a Must-Try

Our vegetarian fried rice recipe ingredients are easy to find – you probably already have everything you need in your kitchen. This is a great way to use up leftover rice and get dinner on the table fast with any grilled meat. The egg adds protein, and if you want to hit the easy button add some diced rotisserie chicken during the cooking process. Did I mention it is also versatile? Whether a side dish with your favorite grilled protein, or a one pot meal — it’s sure to be a family fave.

Ingredients you’ll need for this Fried Rice Recipe with Egg

Day-Old Rice. It is absolutely essential that you use day-old rice and not fresh rice. The rice will have dried out slightly in the fridge, making it the perfect vehicle for the egg and soy sauce, which will soak into the rice, rehydrate it, and add unbeatable flavor. This is also the traditional method used to make golden rice. See the FAQ for more reasons to use day-old rice!

Eggs. I prefer to crack the eggs in a separate bowl and whisk until the yolk and whites are combined. It gives the rice a nicer texture. This is optional.

Frozen Vegetables. A blend of red peppers and onions was our choice. I’ve included some alternative options for vegetables below.

Olive Oil. You can use other oils, but make sure to choose one that withstands the high heat of stir-frying. Avocado has a high smoke point and is a great low-cal choice.

How To Make Our Simple Fried Rice Recipe with Egg

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Making this easy-fried rice is incredibly satisfying for the cook. Fast and frugal, it’s also a crowd pleaser. First, heat the oil in the skillet. Then, add the frozen veggies and saute. Once ready, move the veggies to one side and add the beaten eggs. Stir until cooked through.

When the eggs are fully cooked, add the rice and seasoning. Then cook the mixture and stir in the frozen peas, stirring occasionally.

After five or six minutes, remove from the heat and add any final touches like diced green onion or cilantro.

Hostess Tips

Next time you make rice make extra for this recipe.

Salt and pepper to your liking. You can also substitute the pepper with lemon pepper for a hint of tanginess or go bold with a pinch of crushed red pepper.

Be careful with the soy sauce. A little goes a long way. Too much and your dish will be too salty to eat. I’d rather use less and put a bottle on the table for those who want more.

Variations

Make it spicy: Add chili powder or red pepper flakes.

I enjoy veggies that have a satisfying crunch in our fried rice recipe. Several vegetables are commonly used in fried rice for their satisfying crunch, including:

• Carrots: Provide a mild sweetness and vibrant color.
• Bell peppers: Offer a sweet and slightly peppery flavor, along with a firm texture.
• Snow peas: These add a crisp, sweet bite to the dish.
• Bean sprouts: Known for their delicate crunch and freshness.
• Broccoli: Florets contribute both crunch and a slightly earthy flavor.
• Cabbage: Shredded or finely chopped cabbage adds a light crunch.
• Water chestnuts: These unique aquatic vegetables maintain their crisp texture when cooked and add a juicy, fresh flavor. 

To keep your vegetables crunchy when making fried rice:

• Don’t overcook them: Stir-fry on high heat for a short time to retain their crispness.
• Fry in batches if needed: Avoid overcrowding the pan, which can lead to steaming instead of stir-frying and result in soggy vegetables.
• Dry your vegetables thoroughly, especially if using frozen: Excess moisture will prevent them from achieving a crispy texture.
• Add sauce at the end: Adding liquids like soy sauce too early can inhibit browning and lead to steaming. 

Add a protein: chicken, ground beef, steak bites, salmon, or shrimp.

How to Serve Fried Rice

Serve the rice with grilled chicken breasts, ham steaks, steak, kabobs, or skewers. In a pinch, it goes great with a rotisserie chicken you can grab on your way home! Add a salad, fruit salad, or loaf of fresh bread to make it a complete meal. Serve as part of an Asian smorgasbord with stir-fried meats like orange chicken, teriyaki chicken, or Mongolian beef. Serve pot stickers or dumplings.

Frequently Asked Questions

What is the best rice?

The key is to use day old rice! Jasmine rice is fantastic, and regular medium-grain rice or white rice will also work. Basmatti will work but it is a little thin to absorb much flavor. Minute Rice or Instant Rice should always be your last resort.

Why use day old rice?

Making fried rice is relatively simple, but understanding the magic of using day-old rice is the magic turning point in this recipe. When making fresh rice, the rice will absorb the water and swell. When you have leftover rice and refrigerate it overnight, the rice will go through another process where the rice grain will get dryer as the excess water will be removed in a scientific process called retrogradation. This way you have a dryer rice grain that can handle the heat of fried rice without turning to mush and absorb the liquids in the recipe, leaving you with a more pleasant texture and flavor.

Why is my fried rice mushy?

Did you use day-old rice? That is the number one rule for making fried rice! It is also possible you cooked it with too much liquid to begin with, or you didn’t thoroughly thaw and drain the frozen vegetables.

Can I use frozen vegetables?

Yes, but thaw first and pat dry to minimize extra liquid and cooking time.

Can I use fresh vegetables?

Yes. Saute the veggies as described in the recipe, but add some time to account for the freshness. If using a firmer veggie such as broccoli, I give it a head start before adding the rest of the vegetables since it needs more time to cook.

Can this be made ahead of time?

I absolutely don’t mind eating fried rice that was made ahead of time or even leftovers. However, it’s best cooked right before you serve it because the veggies have their freshest flavor with that delectable crunchy texture.

How To Reheat & Store Fried Rice with Egg

Best way to store fried rice with egg?

Refrigerate leftovers in an airtight container and keep for two to three days. You can freeze large portions or individual portions in an airtight container for up to 3 months. I like to put them into freezer-safe bags and lay them flat. That saves so much space in my freezer.

How to reheat fried rice.

If reheating in the microwave, add a dash or two of water to the bottom of your plate or bowl to rehydrate the rice with steam. If reheating in the skillet, add a little oil to the skillet and a little bit of liquid if the rice is dry. You can also reheat in an air fryer if you have one:  I add my portion to a ramekin, and air fry at 330º F for 4-5 minutes.

If you love our vegetarian fried rice dishes, make sure to take a look around.

We are in love with this Chicken and Shrimp Gumbo served over dirty rice. Another great recipe for rice is this Homemade Dirty Rice. Asian Five Spice Rice is another great recipe to simply add protein to make a complete meal. Turmeric Chicken and Wild Rice is a whole different take and a fantastic meal.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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