Easy Egg Fried Rice – Chef’s Pro Tips Recipe

There’s something magical about egg fried rice. It’s the ultimate comfort food—simple to make, endlessly customizable, and oh-so-satisfying. Whether you’re whipping it up for a quick dinner or using up leftover rice from the night before, this dish always hits the spot. What I love about this recipe is how versatile it is; you can throw in prawns, vegetables, or just keep it basic with eggs and soy sauce. With a few tricks I’ve picked up over the years, this egg fried rice turns out perfectly golden, fluffy, and flavorful every time.

this RECIPE

A kitchen memory worth sharing

When I was a teenager, my mom taught me how to make fried rice. It was one of the first real “meals” I learned to cook. I remember how excited I felt cracking those eggs straight into the hot pan, swirling the rice around with just the right amount of soy sauce, and trying (and failing) to get that golden crust without burning it. There was this unforgettable smell—the combination of onions browning and eggs cooking—that filled the kitchen and made me feel like a pro chef, even though I wasn’t. To this day, that smell transports me back to our cozy kitchen and reminds me that the simplest meals are often the most comforting.

The origins of egg fried rice

Egg fried rice is thought to have originated in China’s Sui Dynasty (circa 589–618 CE), as a way to repurpose leftover rice. It became a staple in many households due to its simplicity and adaptability. Over time, this humble dish traveled across Asia and the world, picking up regional variations and flavor profiles along the way. From Japanese-style omurice to Indonesian nasi goreng, fried rice is beloved everywhere for its versatility. This recipe sticks closer to a classic Chinese-inspired version, with the addition of prawns and mixed veggies for extra protein and color.

Let’s talk ingredients: making each one count

Cooked rice

The base of this dish is cooked rice, and day-old rice works best. Fresh rice can get mushy, so if you don’t have leftovers, cook the rice ahead of time and chill it in the fridge for a few hours. Long-grain varieties like jasmine or basmati hold up well. If you’re out of those, short-grain rice can work, but it’ll give you a slightly stickier texture.

Prawns

Prawns add a delicious, seafood twist to the dish. Look for fresh or frozen prawns with a firm texture and mild scent (skip anything that smells overly fishy). If you don’t eat seafood, you can swap these out for tofu cubes, diced chicken, or just leave them out entirely for a vegetarian version.

Mixed vegetables

The vegetables add color, texture, and a boost of nutrition. A frozen veggie mix works beautifully here—think carrots, peas, and corn—but feel free to get creative with whatever you have on hand. Bell peppers, broccoli, or snap peas are great alternatives.

Eggs

Eggs are the heart of this dish, adding richness and protein. For an extra-fluffy texture, whisk them in a bowl before adding them to the pan. If you want to experiment, try adding a splash of milk or cream to the eggs for a slightly creamier result.

Soy sauce

Soy sauce is the key seasoning, providing that umami-packed, salty-sweet flavor. If you’re gluten-sensitive, use tamari instead. For a non-alcoholic option, go for a soy sauce substitute made without alcohol.

Spring onions

Optional but highly recommended! These fresh, mild onions add a finishing touch and a pop of green. If you don’t have spring onions, chives or parsley work too.

Kitchen gear: what you need (and what you can skip)

A good non-stick pan or wok is your best friend for this recipe. The non-stick surface helps prevent the rice and eggs from sticking (and saves you from a tough cleanup later). A sturdy spatula is also essential for stirring and breaking apart the eggs and rice. If you don’t have a wok, no worries—a large skillet works just fine. Lastly, make sure you have a small cutting board and a sharp knife for chopping veggies and spring onions.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the prawns: Heat the oil in your pan over medium heat and cook the prawns until they turn pink. They don’t take long—just 2-3 minutes per side. Overcooking can make them rubbery, so keep an eye on them. Once done, set them aside on a plate.
2. Brown the onions: With the same oil, crank the heat to high and toss in the chopped onions. Stir them around until they’re slightly browned and fragrant. Tip: Don’t walk away here—onions can go from golden to burnt pretty quickly!
3. Scramble the eggs: Push the onions to one side of the pan. Crack the eggs directly into the pan, scramble them with a spatula, and cook until set. Breaking the eggs up into smaller pieces while they cook helps them blend better into the rice later.
4. Combine everything: Add the rice, mixed vegetables, and soy sauce to the pan. Stir everything together, breaking up any clumps of rice. Stir-frying every 5-10 seconds will help you achieve that golden crust while keeping the rice moist. If it looks too dry, add 1-2 tablespoons of water.
5. Finish with prawns and garnish: Stir the cooked prawns back in and top with chopped spring onions. Turn off the heat, and you’re ready to serve!

Easy variations and twists to try

• Vegetarian: Skip the prawns and double up on the veggies. You can even toss in some tofu or tempeh for extra protein.
• Vegan: Replace eggs with a tofu scramble, and use plant-based butter or extra oil.
• Spicy kick: Add a drizzle of Uni-Eagle Sriracha, chili oil, or a sprinkle of red pepper flakes for heat.
• Seasonal twist: In the summer, swap in fresh zucchini or cherry tomatoes. In the fall, try diced butternut squash or sweet potatoes.

Serving ideas to elevate your fried rice

Serve this egg fried rice straight from the pan onto individual plates or bowls. For a pop of color, garnish with more spring onions or a handful of sesame seeds. If you’re hosting a casual dinner, pair it with a side of steamed dumplings or a cucumber salad for a refreshing contrast.

Suggested drinks to pair with this meal

A tall glass of iced green tea or jasmine tea works beautifully with the light, savory flavors of this dish. For something a little sweeter, try a citrusy mocktail like a lime and mint cooler or a sparkling lemonade. If you’re a fan of creamy drinks, a classic Thai iced tea would be indulgent and refreshing.

Storage and reheating tips

Leftovers? Lucky you! Store the fried rice in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to the pan or microwave-safe dish to keep it moist. Heat it gently over medium heat or in 1-minute bursts in the microwave, stirring in between. Fried rice freezes surprisingly well, too—just portion it out into freezer-safe bags or containers, and it’ll last for up to 2 months.

Adjusting for different serving sizes

This recipe serves about 3-4 people, but you can easily scale it up or down. For a larger batch, use a bigger pan or cook the rice in two batches to avoid overcrowding the pan. For smaller portions, halve the ingredients but keep the cooking times roughly the same.

Encouraging you to try it

I can’t wait for you to try this easy egg fried rice recipe! It’s a little bit of comfort in a bowl and so easy to make your own. Whether you’re a beginner in the kitchen or an experienced cook looking for a quick, no-fuss meal, this recipe will become a staple in your rotation. So, grab your wok (or skillet) and let’s get cooking—you won’t regret it!

Frequently asked questions

1. Can I use freshly cooked rice?

Yes, but make sure to cool it completely first to avoid mushy fried rice. Spread it out on a tray and let it cool for 20-30 minutes before using.

2. What’s the best oil to use?

Neutral oils like vegetable, canola, or sunflower oil work best. You can also use sesame oil for a nuttier flavor, but add it at the end to preserve its aroma.

3. Can I use frozen prawns?

Absolutely! Just make sure they’re thawed and patted dry before cooking to avoid excess water in the pan.

4. How do I avoid clumpy rice?

Day-old rice is your best bet. If you’re using freshly cooked rice, cool it completely and fluff it with a fork to break up clumps.

5. Can I make this dish without soy sauce?

Yes, you can substitute coconut aminos or tamari for a similar flavor. A pinch of salt and a splash of lemon juice can also do the trick in a pinch!

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