Dad’s simple, easy and quick egg fried rice recipe that’s fluffy and coats each grain of rice with egg for maximum deliciousness.

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An unfortunate series of events has happened this summer – one of them being one of my pups, Wilbur was hospitalized for a week with severe Pancreatitis and nearly losing his life. In short, we spent the week on the road driving out of town transporting the little guy between the emergency overnight vet and our day time vet every evening and every morning. The daily drives were heartbreaking with the little guy hooked up to IV and lifeless in my arms.


Wilbur has been restored to full health again and his happy cheerful self. Relieved and overjoyed is an understatement for how I felt when the little guy came back to me in my arms with that cheerful bounce of a walk.


Egg Fried Rice


At the time, I had no appetite, and no desire to cook or be in the kitchen, Β I turned to something quick and easy to make and something comforting to soothe my soul – my dad’s egg fried rice.


Egg Fried Rice





For this egg fried rice, all ingredients can be found at your local grocery store.


Egg Fried Rice


For fried rice, I like to use long grain or jasmine rice.


Always try to use cold day old refrigerated rice. It is a lot more dry and produces a less mushy fried rice.


If you are pressed for time and don’t have any cold day old rice, you can make a fresh batch of rice and let it sit uncovered in room temperature to let dry out, and once cooled set it the fridge for an hour or so if possible.


I added my own twist to dad’s fried rice by adding toasted sesame seeds. It adds a nutty flavour to the rice, and gives it a bit of extra texture as well. This is completely optional.


Egg Fried Rice




Preparation is Key! πŸ™‚

If you are using day old rice, your rice will most likely be in chunks. Break up the rice with your hands before you start cooking. It makes the process quicker and easier to mix.


For the eggs, add the oil and salt to the eggs and pre-scramble your eggs so that when you need it, you don’t need to fumble with it.


Egg Fried Rice


Growing up, my dad always made these awesome scrambled eggs – his secret was he added a bit of oil to it! Odd but it works, so if you’re wondering why there’s oils in the eggs? It was always something he did that I never questioned. πŸ™‚


Just a few things to look out for while you are making this fried rice, I turned down the heat to low after the rice has toasted, right before I put in the egg. The reason for that is I don’t want it to instantly cook the egg on a high temperature. We want the egg to cook, very slightly which will give you a bit of time to shift the rice on top of the egg. This will coat every single one of your rice grains with a bit of egg.


While you are doing this, don’t be grossed out that it might look like a giant goopy scrambled egg mixed with rice. This is normal, and once you turn your heat back up to medium and dry it up again – it will be easier to re-break up the rice and it will no longer resemble “the blob” monster.


Egg Fried Rice



Egg Fried Rice

Give all your furry pets a hug for us please!


Egg Fried Rice

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 Servings
  • Category: Main, Side, Asian
  • Cuisine: Chinese


Dad’s simple, easy and quick egg fried rice recipe that’s fluffy and coats each grain of rice with egg for maximum deliciousness.


  • 3 cups rice (preferably cold, day old rice)
  • 3 tablespoons of oil
  • 2-3 tablespoons of soy sauce
  • 3 eggs
  • 1 1/2 teaspoon oil (for the eggs)
  • 1/2 teaspoon salt
  • 1-2 stalks green onions (finely chopped)
  • toasted sesame seeds (optional)



  1. Using your hands, break up the cold rice into smaller bits
  2. Finely chop up the green onions
  3. In a small bowl, add in the eggs, oil and salt and beat it

Putting it Together

  1. Set the stove to medium heat and add the oil to a frying pan or wok
  2. When it is hot, add in the rice to toast and break up the rice for about 4-6 minutes
  3. Reduce the heat to low heat
  4. Push the rice aside in the pan and add in the eggs to the pan and swirl it a bit in the pan
  5. Push the rice on top of the scrambled eggs and gently mix it until each grain is coated (Don’t worry if it looks like a scrambled blob monster, the egg will cook and dry out in the next steps)
  6. Set the stove back to medium heat
  7. Continue to mix the rice until the egg is cooked and no longer goopy.
  8. Add in the soy sauce and mix well to evenly distribute it
  9. Add in the green onions and mix or add it at the end as a topping
  10. Enjoy! πŸ™‚


  • Serving Size: 1 Serving
  • Calories: 421 kcal
  • Sugar: 0 g
  • Sodium: 1334 mg
  • Fat: 21 g
  • Carbohydrates: 48 g
  • Protein: 11 g

Keywords: egg fried rice

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) πŸ™‚


14 thoughts on “Egg Fried Rice”

    1. Thank you for your kind words Janette. πŸ™‚ I am so glad as well to see the spunk back in the little guy.

  1. There is nothing more comforting than fried rice, and your dad’s version is truly a simple classic! When I cook a fresh batch of rice for fried rice purpose, I remove 2 tablespoon of water from the total water needed so the rice is slightly drier and works better for fried rice πŸ™‚

    1. I totally agree with you Anita. πŸ™‚ Thank you so much for the tip about the fresh rice for the fried rice! I will try this tip in the future! Yippee!! πŸ˜€

  2. Although this egg fried rice dish is easy to cook, as suggested to top up some roasted sesame seeds and green onions, it will bring out food nice texture. I like it. Thank you.

    1. I think so too! πŸ™‚ I always like putting toppings on my dishes – adds a bit of contrast and flavour!

    1. Same here, it was quite the scare πŸ™ Yes! I guess you don’t have snowy winters in Cali eh? haha I hibernate during our Canadian winters with comfort foods haha

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