5 from 102 votes
Easy Egg Fried Rice (Chinese Style Takeout Recipe)
Easy Egg Fried Rice recreates the classic takeout flavor with cooked white rice stir-fried alongside scrambled eggs, diced onion, garlic, carrots, and green beans. Seasoned with soy sauce, red chili sauce, and freshly crushed pepper, the rice is infused with sesame oil for a smoky aroma. The dish offers a balance of tender egg pieces, crisp vegetables, and savory, mildly spicy rice, garnished with green onions for fresh bite.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
people
Calories:
357 kcal
Course:
Lunch, Dinner
Cuisine:
Chinese
Ingredients
- 1 cup white rice cooked and cold, long or medium-grain
- 2 egg
- 2 tablespoons sesame oil
- 1 onion finely diced, small
- 2 garlic freshly minced, cloves
- ½ cup carrot finely diced
- ½ cup green beans finely diced
- 1 tablespoon soy sauce light or regular
- 1 teaspoon red chili sauce Asian style
- salt as needed
- white pepper freshly crushed, or black pepper as needed
- 2 green onion thinly sliced, stalks
Instructions
- Prepare all ingredients in advance, so you don't have to rush while cooking, as this dish comes together very quickly.
- Loosen the rice clumps, if any, and set them aside. It helps in even stir-frying.
- Lightly beat the eggs, adding a pinch of salt until the egg yolks are well combined.
- Add 1 tablespoon of oil to a heated pan/wok and swirl it around to coat the sides.
- Pour the egg mixture and wait until the egg slightly sets at the bottom. Scramble until it turns into small pieces. Transfer to a plate.
- Heat the pan/wok over high heat. Add the remaining 1 tablespoon of sesame oil, followed by onion and garlic. Stir continuously for 30 seconds.
- Add diced veggies and stir for about 1 minute. The vegetables need to be cooked but are still crunchy. So keep stirring. Make sure nothing burns.
- Then add rice. The rice needs to be fried well, so keep stirring and tossing. It will take around 1 minute.
- Add scrambled egg, soy sauce, red chili sauce, crushed pepper, and salt. Stir until all the flavors combine. Taste and adjust seasoning if required.
- Now add green onions and turn off the flame. Give everything a good mix and serve immediately.
Cup of Yum
Notes
- Prepare and chop all ingredients ahead to avoid rushing during stir-fry.
- Use cold, cooked rice and break up clumps before frying for best texture.
- Use a large wok or pan to ensure even cooking without crowding.
- Stir constantly over high heat to achieve fluffy, slightly charred rice similar to takeout.
- Choose finely diced, quick-cooking vegetables to maintain crispness and avoid sogginess.
- Add any proteins before mixing with rice for even distribution.
- Season at the end to prevent excess moisture from forming during frying.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
164mg
(55%)
Sodium
626mg
(26%)
Potassium
339mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2686IU
(54%)
Vitamin C
12mg
(13%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 626mg | 26% |
| Potassium | 339mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2686IU | 54% |
| Vitamin C | 12mg | 13% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.