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.

A photograph of a takeout-style ceramic bowl filled with vibrant egg fried rice viewed from directly above. The golden rice is generously speckled with bright green onion and fluffy scrambled egg, glistening with a delicate drizzle of sesame oil. Beside the bowl sits a refreshing side of sliced cucumber salad, accompanied by a clear glass of iced tea with condensation droplets clinging to the side. The entire scene is set against the cool, elegant backdrop of a white marble kitchen countertop, softly illuminated by natural light.

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

Table of contents

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.

A photograph capturing a top-down view of carefully arranged egg fried rice ingredients on a rustic wooden board. A pristine white bowl of fluffy, cold cooked rice sits centrally, beside it two perfectly cracked eggs rest in a small, aged ramekin with visible yolks. Scattered around are neatly sliced green onions, a miniature ceramic dish filled with dark soy sauce, three glistening garlic cloves, and a small cup of vibrant green frozen peas alongside a glass bottle of sesame oil with a silver spoon casually placed nearby. The scene is set within a bright, clean white marble kitchen, bathed in soft, natural light, creating a warm and inviting atmosphere.

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.

A photograph of a close-up view inside a well-used non-stick wok filled with freshly fried egg rice. The golden-brown rice is gently crisping at the edges, and vibrant scrambled eggs, chopped green onions, bright green peas, and finely minced garlic pieces are being tossed with a well-worn wooden spatula. Wisps of fragrant steam rise from the pan, highlighting the heat and freshness of the meal within. The wok rests on a pristine white marble countertop in a bright, airy kitchen, illuminated by natural light streaming from a nearby window.

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.

A photo of a white marble kitchen countertop with a takeout-style ceramic bowl of egg fried rice. The rice is golden and speckled with green onion and egg, with a drizzle of sesame oil glistening on top. The bowl is accompanied by a side of sliced cucumber salad and a glass of iced tea in the background.

Side Dish	Why It Works
Dumplings or Potstickers	Crispy and chewy—perfect combo with fluffy rice
Cucumber Salad	Cool, crunchy, and vinegary to contrast the heat
Stir-Fried Greens	Adds color and nutrition without much effort
Sweet Chili Tofu	Brings protein and a sticky-sweet balance
Egg Drop Soup	Light and warm—pairs perfectly with fried rice
Roasted Broccoli	Charred edges + soy sauce = pure magic
Kimchi	Spicy 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.

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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

Cook Time 10

Total Time 15

Course Main Course, Side Dish

Cuisine Asian-Inspired, Chinese takeout

Servings 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

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!