Easy Crispy Egg Fried Rice Recipe
A quick and easy recipe for restaurant-style crispy egg fried rice with fluffy rice grains, scrambled eggs, and a perfect crispy crust. Ready in under 20 minutes, perfect for busy weeknights or potlucks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 3 cups cooked Jasmine rice (about 600g), preferably day-old and refrigerated
- 3 large eggs, beaten
- 3 tablespoons vegetable oil (canola or peanut oil recommended)
- 2 cloves garlic, finely minced
- 3 stalks green onions, sliced thin
- 2 tablespoons soy sauce (Kikkoman recommended)
- 1 tablespoon oyster sauce (optional, Lee Kum Kee brand recommended)
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 cup frozen peas and carrots (optional, thaw before use)
Instructions
- Prep your rice and ingredients: Break up any clumps in the day-old rice with your fingers or a fork. Beat the eggs and have garlic, green onions, and sauces ready.
- Heat the pan and oil: Place wok or skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl until shimmering but not smoking.
- Cook the eggs: Pour in beaten eggs, let sit undisturbed for 20 seconds, then gently scramble into soft curds. Remove eggs and set aside.
- Sauté garlic and veggies: Add remaining 1 tablespoon oil. Cook minced garlic until fragrant (~30 seconds). Add peas and carrots if using, cook until just tender.
- Fry the rice: Add rice in an even layer. Let sit without stirring for 1-2 minutes to form a golden crust. Stir and repeat a few times to develop crispy bits. Stir in soy sauce, oyster sauce, and white pepper evenly.
- Combine and finish: Return scrambled eggs to pan, mix gently with rice and veggies. Drizzle sesame oil over top. Toss in sliced green onions and stir once more.
- Serve immediately: Plate hot fried rice, garnish with extra green onions or toasted sesame seeds if desired.
Notes
Use cold, day-old rice for best crispiness. Avoid overcrowding the pan to prevent steaming. Cook eggs separately to keep them fluffy. Add sauces gradually to avoid oversalting. Reheat leftovers in a skillet to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Keywords: fried rice, egg fried rice, crispy fried rice, easy fried rice, restaurant style fried rice, quick dinner, weeknight meal