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Egg Fried Rice (Quick Takeout Style)

If you’ve got leftover rice and a couple of eggs, you’re already halfway to dinner. Egg Fried Rice hits that perfect middle ground between fast and satisfying. It’s the kind of thing you can whip up in one pan and eat straight from the skillet—no shame.

This version is inspired by the classic takeout style: savory, fluffy, just a little crispy at the edges, and packed with tiny bursts of scrambled egg, green onion, and peas. No long ingredient list. No fancy sauces. Just real flavor, real quick.

Use it as a side dish, build it into a main meal, or eat it cold from the fridge (you know you do it).

Why You’ll Make This On Repeat

Egg fried rice earns its spot in the weekly lineup for good reason.

  • Quick and satisfying – Done in under 20 minutes with stuff you probably already have
  • Great for leftovers – Day-old rice works best, so nothing goes to waste
  • One pan, no fuss – Cooks fast in a single skillet or wok
  • Flexible and forgiving – Add shrimp, tofu, chicken, veggies—whatever you’ve got
  • Tastes like takeout – But cheaper, faster, and way fresher

It’s comfort food that doesn’t ask much—and delivers every time.

What You’ll Need for Takeout-Style Egg Fried Rice

This base recipe keeps it simple. Everything here is pantry-friendly and easy to adjust.

  • Cooked Rice – About 3 cups, preferably day-old and cold
  • Eggs – 2 large, scrambled directly in the pan
  • Vegetable Oil – Or any neutral oil, for stir-frying
  • Soy Sauce – Adds salt and depth
  • Green Onions – Bright, sharp flavor to finish
  • Frozen Peas – Optional, but classic
  • Garlic – Minced for a savory boost
  • Salt & Pepper – To taste
  • Sesame Oil (Optional) – Just a drizzle for a toasty finish

Optional add-ins: diced carrots, leftover protein, chili crisp, or a splash of oyster sauce.

How to Make It Step-by-Step

Simple moves. Big payoff. The only rule: have everything ready before you start. It goes fast.

  • Heat the Oil – Get your skillet hot, then add a tablespoon of oil.
  • Scramble the Eggs – Crack in the eggs and scramble them loosely. Once set, remove and set aside.
  • Sauté Garlic & Peas – Add more oil if needed. Toss in garlic and peas (or any other quick-cooking veggies). Cook until fragrant.
  • Add the Rice – Break up the rice with your hands before adding to the pan. Stir-fry for a few minutes until warmed through and a little crisp on the edges.
  • Season It Up – Add soy sauce, salt, pepper, and sesame oil if using. Stir well to coat.
  • Bring Back the Eggs – Add the scrambled eggs back to the pan. Break them up and mix into the rice.
  • Finish with Green Onions – Toss them in last so they stay bright.

That’s it. Plate it up or eat it straight from the pan. Zero judgment.

Simple Sides to Serve with Egg Fried Rice

You can eat this on its own, but a few simple sides make it a complete takeout-style meal.

Side DishWhy It Works
Dumplings or PotstickersCrispy and chewy—perfect combo with fluffy rice
Cucumber SaladCool, crunchy, and vinegary to contrast the heat
Stir-Fried GreensAdds color and nutrition without much effort
Sweet Chili TofuBrings protein and a sticky-sweet balance
Egg Drop SoupLight and warm—pairs perfectly with fried rice
Roasted BroccoliCharred edges + soy sauce = pure magic
KimchiSpicy and fermented for a funky, delicious contrast

Mix and match based on what you’re craving—or just double up the rice and call it dinner.

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How to Store and Reheat Fried Rice

Fried rice keeps well and comes back to life in minutes.
Perfect for meal prep or midnight snacks.

How to Store It

Transfer any leftovers to an airtight container.
Let it cool fully first to avoid excess moisture. Store in the fridge for up to 4 days.

How to Reheat It

  • Stovetop: Add a splash of oil or water and reheat over medium heat. Stir often.
  • Microwave: Loosen the rice with a fork, cover with a damp paper towel, and zap in 30–45 second bursts.

Freezing?

You can freeze it in a pinch.
Let cool, then seal in freezer bags. Defrost in the fridge overnight and reheat in a pan.

Frequently Asked Questions

Do I need day-old rice?

Yes, if possible. Fresh rice is too moist and gets mushy. Cold rice fries up better and gives that slightly crispy texture.

Can I add meat or tofu?

Totally. Dice up some leftover chicken, shrimp, pork, or tofu and toss it in after the garlic. Stir-fry it before adding the rice.

What oil should I use?

Use any neutral oil with a high smoke point—like vegetable, canola, or peanut oil. Avoid butter or olive oil.

Why is my rice soggy?

It’s probably too wet. Use cold, dry rice and a hot pan. Avoid overcrowding the pan so moisture can evaporate.

Can I make it spicy?

Absolutely. Add chili flakes, sriracha, or a spoonful of chili crisp with the soy sauce.

Egg Fried Rice (Quick Takeout Style)

This egg fried rice is fast, fluffy, and tastes just like takeout. Perfect for using up leftover rice and ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Asian-Inspired, Chinese takeout
Servings 3 servings

Equipment

  • Wok or Skillet For stir-frying everything
  • Spatula To stir and scramble

Ingredients
  

  • 3 cups cooked rice preferably day-old and cold
  • 2 eggs beaten
  • 2 tablespoons vegetable oil
  • 1 cup frozen peas optional
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil optional
  • 2 green onions sliced
  • salt and black pepper to taste

Instructions
 

  • Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
  • Add eggs and scramble quickly. Once cooked, remove and set aside.
  • Add remaining oil to the pan. Add garlic and peas. Stir-fry for 1–2 minutes until fragrant.
  • Add cold rice. Break apart any clumps with a spatula and stir-fry for 3–4 minutes until heated through and slightly crisp.
  • Pour in soy sauce, sesame oil (if using), and season with salt and pepper. Stir to coat evenly.
  • Add cooked eggs back to the pan and stir to combine.
  • Toss in green onions. Serve hot.

Notes

  • Use cold, day-old rice for the best texture.
  • Add leftover meat or tofu to make it a full meal.
  • Drizzle chili oil or sriracha for a spicy version.
Keyword egg fried rice, leftover rice recipe, quick fried rice
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