A foolproof egg fried rice with crispy grains, fluffy eggs, and savory ham—ready in 15 minutes using leftover rice!
My Family’s Favorite Egg Fried Rice – Ready in 15 Minutes!
This is truly one of the easiest and quickest recipes I love to make.
My kids adore egg fried rice—it’s hands-down one of their favorite dishes. They ask for it almost every week, and I’m always happy to whip it up because it’s so fast and foolproof.
What surprises me most is that they don’t always finish a second bowl of rice with other meals, but this egg fried rice? They always go back for more. It’s one of those rare dishes that’s both simple and incredibly satisfying—for kids and grown-ups alike.
Why I always come back to this recipe
Egg fried rice is my go-to when I want something warm, comforting, and quick. There’s no need for fancy ingredients or long cooking times.
It makes use of what I already have—leftover rice, a couple of eggs, a few veggies—and transforms them into something that feels fresh and new.
I also love how flexible it is. If I’ve got extra bits of corn, peas, or even shrimp in the fridge, I can toss them in too. The whole thing comes together in just 15 minutes and always tastes like something much more elaborate.
But what really wins me over is the texture. The rice turns out just the way I like it—each grain separate and slightly toasty, the egg soft and tender, the vegetables still crisp.
What makes this egg fried rice special
- Quick & beginner-friendly: The whole dish takes just 15 minutes from start to finish. No need for special sauces or skills—it’s perfect for busy weeknights or beginner cooks.
- Waste-free & wholesome: Leftover rice doesn’t go to waste. Instead, it’s turned into a balanced, satisfying meal with protein from the egg and nutrients from the veggies.
- Incredible texture & flavor: The rice is lightly crispy, the eggs are soft and fluffy, and the vegetables add freshness. Every bite is savory, slightly smoky, and incredibly addictive.
My Top Tips for the Perfect Egg Fried Rice
- The rice matters—always use day-old rice
Leftover rice is dry, firm, and ideal for stir-frying because it doesn’t clump together or get mushy.
If you only have freshly cooked rice, spread it out to cool completely before using—or chill it in the fridge for an hour.
Right before cooking, use your hands to gently break up any clumps so the rice separates easily in the pan. - Don‘t overcomplicate the add-ins
This recipe is flexible, so feel free to use what you have—corn, peas, diced shrimp, or even bits of beef.
But be careful not to overload the pan with too many ingredients. Keep the add-ins simple so the rice remains the star and the dish stays light and flavorful. - High heat is your best friend
Stir-fry the rice over high heat to help it dry out and toast slightly. This step is essential for that signature texture: fluffy, separate grains with a hint of crispiness.
Quick cooking also prevents the rice from absorbing too much moisture from the other ingredients. - Choose the right pan and use hot oil
Use a nonstick or well-seasoned cast iron pan for best results—they heat evenly and reduce sticking.
Always heat the oil before adding the eggs or rice—this helps keep everything from sticking and gives the food that delicious stir-fried aroma.
Ingredients
Main ingredients:
- 200g leftover rice (about 1 bowl; drier overnight rice works best)
- 2 eggs
Side Ingredients:
- 50g carrot, diced
- 50g ham, diced (can substitute with sausage or bacon)
- 2 leaves bok choy or lettuce, shredded or chopped
- 10g chopped scallions
Seasonings:
- ½ tsp salt (adjust to taste)
- 2–3 tbsp cooking oil
- A pinch of white pepper (optional)
Instructions
- Prep the ingredients
Crack 2 eggs into a bowl and set aside.
Dice the carrot and ham (or sausage). Shred or finely chop the greens. Chop the scallions.
- Stir-fry eggs and add-ins
Heat 2 tbsp of cooking oil in a wok over high heat until the oil surface shows slight ripples (about 60% hot).
Pour in the egg mixture and scramble quickly with spatula into small pieces.
Add the diced carrot and ham, stir-frying for 1–2 minutes.
- Stir-fry the rice
Add the leftover rice, gently pressing and breaking up clumps with a spatula.
Stir-fry on high heat for 1–2 minutes until the rice is heated through and grains are separated.
Note: High heat is key to giving the rice a dry, fluffy texture.
- Season and finish
Add salt and white pepper (if using), stir well to coat the rice evenly.
Toss in the leafy greens and chopped scallions, stir-fry for another 10 seconds until the greens soften.
Turn off the heat and serve immediately.
Frequently Asked Questions
What vegetables can I use instead of carrot and greens?
You can use corn, peas, spinach, kale, or even finely chopped cabbage—just keep the pieces small so they cook quickly.
How do I make it vegetarian?
Just skip the ham or sausage, or replace it with tofu or mushrooms for a delicious meat-free version.
What kind of oil works best?
Neutral oils like canola, sunflower, or peanut oil are ideal. Avoid olive oil, as its flavor may overpower the dish.、、、
My Easy Egg Fried Rice with Leftover Rice
Ingredients
Main ingredients:
- 200 g leftover rice about 1 bowl; drier overnight rice works best
- 2 eggs
Side Ingredients:
- 50 g carrot diced
- 50 g ham diced (can substitute with sausage or bacon)
- 2 leaves bok choy or lettuce shredded or chopped
- 10 g chopped scallions
Seasonings:
- ½ tsp salt adjust to taste
- 2 –3 tbsp cooking oil
- A pinch of white pepper optional
Instructions
Prep the ingredients
- Crack 2 eggs into a bowl and set aside.
- Dice the carrot and ham (or sausage). Shred or finely chop the greens. Chop the scallions.
Stir-fry eggs and add-ins
- Heat 2 tbsp of cooking oil in a wok over high heat until the oil surface shows slight ripples (about 60% hot).
- Pour in the egg mixture and scramble quickly with spatula into small pieces.
- Add the diced carrot and ham, stir-frying for 1–2 minutes.
Stir-fry the rice
- Add the leftover rice, gently pressing and breaking up clumps with a spatula.
- Stir-fry on high heat for 1–2 minutes until the rice is heated through and grains are separated.
- Note: High heat is key to giving the rice a dry, fluffy texture.
Season and finish
- Add salt and white pepper (if using), stir well to coat the rice evenly.
- Toss in the leafy greens and chopped scallions, stir-fry for another 10 seconds until the greens soften.
- Turn off the heat and serve immediately.
Nutrition
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