This easy egg fried recipe is quick and easy to make for a takeout-inspired side dish or main course that’s tastier than anything you’ll find in a restaurant!
This egg fried rice recipe might be my favorite dish ever when it comes to both ease and deliciousness. Once all the ingredients are prepped, it comes together and cooks in less than ten minutes, and offers a blend of savory, tangy flavors that just can’t be beat.
My secret to the best flavor is using homemade chicken rice. Then, I add a few extra aromatics and seasonings for a dish that’s out-of-this-world delicious.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Chicken Rice
Making fresh chicken rice is my secret to creating better-than-takeout egg fried rice, because it adds an incredible savory flavor that you don’t get with regular day-old rice (though that will also work if you’re short on time).
- Oil – Vegetable oil is best, because it has a neutral flavor and holds up well to the high heat.
- Chicken – Use a skin-on, bone-in chicken thigh to infuse the rice with delicious savory flavor as the bone marrow and collagen melt into the mixture.
- Salt – A little goes a long way to enhance the rest of the ingredients.
- Rice – Use medium-grain white rice.
- Ginger and Scallions – These add a savory, pungent flavor. I like to chop the scallions roughly the same size as the rice, then mince the garlic just a little finer.
Remaining Ingredients
- Fat – Chicken or pork fat adds even more depth.
- Garlic and Shallots – This creates a cohesive dish with bold flavors.
- Eggs – I like to use two whole eggs and one egg yolk just for extra fat, which creates a richer taste.
- Scallions – Use the entire scallion, meaning both the green and white parts.
- Bird’s Eye Chili – This is optional if you want a little heat. I tend to leave it out, but that’s up to you.
- MSG – Just a little bit adds a savory, umami flavor.
- Sugar – Granulated sugar balances some of the saltiness and creates a slightly caramelized effect.
- White Pepper and Salt – Adjust to taste. White pepper has a milder flavor than black pepper, which tends to overpower the other ingredients.
- Soy Sauce – You can substitute coconut aminos or tamari, if needed.
- Sesame Oil – A type of finishing oil, this infuses the egg fried rice with a subtle nutty taste.
How to Make Egg Fried Rice
I prefer to prepare fresh chicken rice ahead of time, but you can skip this step if using plain, day-old rice. This recipe cooks in a matter of minutes. So, I highly recommend having all your ingredients prepped and close by before you begin.
1. Prep the Chicken Rice
Tip: For the best results, let your rice chill before using. To do so, remove the chicken thigh, ginger, and scallions, reserving the chicken for another use. Then, spread the rice in an even layer on a sheet tray, and let it chill uncovered in the refrigerator for at least eight hours or ideally overnight.
2. Prepare the Egg Fried Rice
8. Serve. Scoop the rice into the wok ladle, tightly packing it against the side of the wok. Then, transfer it to a bowl, and top with a fried egg. Serve immediately, and enjoy!
Egg Fried Rice Recipe
Equipment
- 1 Medium Stainless Steel Skillet
- 1 Medium Sauce Pot
- 1 Sheet Tray
- 1 Wok
- 1 Small Nonstick Skillet
Ingredients
For the Chicken Rice
- 1 teaspoon (4.5 gram) vegetable oil
- 1 large (100 gram) skin-on, bone-in chicken thigh
- kosher salt, to taste
- 1 cup (260 gram) medium grain white rice
- 1 cup (240 milliliter) chicken stock
- 1 inch (15 gram) ginger, peeled and sliced in half horizontally
- 1 (15 gram) scallion, cut in thirds
For the Fried Rice
- ¼ cup (85 gram) vegetable oil
- 2 tablespoon (19 gram) chicken or pork fat
- 2 large egg, plus 1 egg yolk, well beaten
- 3 cups (400 gram) chicken rice
- ½ teaspoon (~3 gram) MSG
- ½ teaspoon (2.5 gram) sugar
- ½ teaspoon (~3 gram) white pepper
- pinch kosher salt
- 1 tablespoon (16 gram) soy sauce
- 2 teaspoon (10 gram) sesame oil
- 1 small bird’s eye chili, finely chopped, optional
For the Fried Egg
- 1 tablespoon (14 gram) butter
- 1 large egg
Instructions
For the Chicken Rice
- In a medium stainless steel skillet over medium-high heat, add the vegetable oil. Season the chicken skin with salt, then add the chicken skin side down to the skillet once the oil is shimmering.1 teaspoon vegetable oil, 1 large skin-on, bone-in chicken thigh, kosher salt
- Cook for about five minutes or until the chicken skin is golden brown and crisp. Remove the skillet from the heat and set aside.
- Add the rice to a medium sauce pot and rinse several times, or until the water runs mostly clear.1 cup medium grain white rice
- Add enough water to cover the rice, and soak the rice for 15 minutes.
- Drain the water from the rice and add the chicken stock, then top with the chicken thighs, ginger, and scallions. Cover and bring to a boil, then reduce to a bare simmer and cook for ten minutes, or until the stock has evaporated and the rice is tender.1 cup chicken stock, 1 inch ginger, 1 scallion
- Remove the pot from the heat and let it rest, covered, for ten minutes.
- Remove the chicken thigh, ginger, and scallions. Reserve the chicken for another use and discard the ginger and scallions.
- Transfer the rice to a sheet tray and spread it into an even layer. Refrigerate, uncovered, overnight, or for at least eight hours.
For the Fried Rice
- Place a carbon wok on the highest heat possible. Add the vegetable oil, and swirl it around to coat the wok in oil. Once the oil reaches the smoking point, dump it out into a heat proof container.¼ cup vegetable oil
- Add the schmaltz, pork fat, or alternative oil to the wok. Once it is shimmering, add the garlic and shallot. Stir the aromatics constantly with a wok ladle, cooking them for one to two minutes, or until very fragrant and lightly softened.2 tablespoon chicken or pork fat
- Stream in the beaten egg, stirring continuously, and cook until the egg is fluffy and slightly brown, about one minute.2 large egg
- Add the rice and stir again, allowing the grains of rice to separate and crisp up. Then, add the MSG, sugar, and white pepper. Stir again to coat the rice.3 cups chicken rice, ½ teaspoon MSG, ½ teaspoon sugar, ½ teaspoon white pepper
- Tilt the pan to the side and pour the soy sauce on the hottest side of the wok. Toss to combine. Then drizzle the sesame oil over top and toss again to combine.1 tablespoon soy sauce, 2 teaspoon sesame oil
- Finally, add the green onion and optional chili and stir and toss the mixture again to combine. Seaason with salt to taste.1 small bird’s eye chili, pinch kosher salt
- Remove the wok from the heat and set aside.
For the Fried Egg
- In a small nonstick skillet over medium-high heat, add the butter. Once melted, crack the egg into the skillet. Cook the egg for three to four minutes, or until the edges are slightly lacy and crispy, the whites are fully cooked, and the yolk is still runny. Remove the pan from the heat and set aside.1 tablespoon butter, 1 large egg
For Assembly
- Scoop the rice into the wok ladle, tightly packing it against the side of the wok.
- Transfer to a bowl and top with the fried egg.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
My favorite way to serve this easy egg fried rice recipe is topped with a sunny-side-up egg. However, it’s also great with reverse-seared steak, orange chicken, or shrimp.
Yes, you can transfer leftovers to an airtight container and store them in the refrigerator for up to four days. Or, freeze for up to one month.
To serve, thaw leftovers in the fridge. Then, reheat in the microwave or in a skillet over medium heat on the stove.
Try incorporating veggies like onions, peas, and carrots. Or, make this recipe even more filling by stirring in chicken, tofu, or shrimp.
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I love the look And i really want to learn from you how to cook a good egg fried Rice
Yummy!