Egg Fried Rice — 15-Minute Dinner Recipe
5 min
10 min
2–3 people
Easy
Egg fried rice is the ultimate emergency dinner. Leftover rice, a few eggs, some vegetables and basic sauces — and in 15 minutes you have something that tastes better than most takeaway options. The Indian version adds a few extra spices that take it to another level entirely.
The single most important rule: use cold, day-old cooked rice. Fresh warm rice is too moist and will make the dish clumpy and mushy. Plan ahead — cook rice the night before and refrigerate it for best results.
🛒 Ingredients
Step-by-Step Instructions
💡 Tips & Variations
- Add a teaspoon of sesame oil at the very end for an authentic Indo-Chinese aroma.
- Chicken or prawn fried rice: add pre-cooked protein before the rice.
- Schezwan fried rice: replace chilli sauce with 2 tbsp of schezwan sauce.
- Add frozen peas and sweet corn for extra colour and nutrition.
- Tofu fried rice: press and cube firm tofu, pan-fry until golden, then add with rice.
Carbon Steel Wok — Restaurant-Quality Stir Fry
A carbon steel wok heats up fast, handles extreme temperatures, and develops a natural non-stick patina over time. Essential for that smoky "wok hei" flavour you can't get from a regular pan.
Frequently Asked Questions
Can I make fried rice with freshly cooked rice?
You can, but spread it on a tray and let it cool completely (even 30 minutes in the freezer helps). Fresh rice has too much steam and moisture, which makes fried rice sticky. Cold rice is ideal because it's dry and separate.
Why doesn't my fried rice taste like a restaurant's?
Two main reasons: heat and equipment. Restaurants use massive, extremely hot flames that home stoves can't match. Secondly, they use a proper wok, which distributes heat differently. For best home results, use your highest burner, a carbon steel wok, and cook in smaller batches.
What type of rice is best for fried rice?
Long-grain rice like basmati or jasmine works best as the grains stay separate. Short-grain rice (like idli rice) tends to stick together. Avoid overcooking the rice — slightly undercooked, firm rice that's been refrigerated gives the best fried rice texture.