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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.

Egg Fried Rice (Quick Takeout Style)

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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
Servings: 3 servings
Course: Main Course, Side Dish
Cuisine: Asian-Inspired, Chinese takeout
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
  2. Add eggs and scramble quickly. Once cooked, remove and set aside.
  3. Add remaining oil to the pan. Add garlic and peas. Stir-fry for 1–2 minutes until fragrant.
  4. Add cold rice. Break apart any clumps with a spatula and stir-fry for 3–4 minutes until heated through and slightly crisp.
  5. Pour in soy sauce, sesame oil (if using), and season with salt and pepper. Stir to coat evenly.
  6. Add cooked eggs back to the pan and stir to combine.
  7. 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.

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