This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

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Easy Egg Fried Rice

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This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

Ingredients

Scale

2 cups day old white rice (preferably long grain)
2 large eggs (beaten)
½ small yellow onion (small dice)
2 tablespoons frozen peas and carrots (thawed (optional))
1 tablespoon Shaoxing rice wine (optional)
2 tablespoons soy sauce (light sodium)
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil (optional)
1 stalk green onion (just the green part sliced (optional for garnish))
Toasted sesame seed (optional for garnish)
oil (as needed for garnish)

Instructions

Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!