Egg fried rice. Deceptively simple, but a huge favorite and crowd-pleaser. My egg fried rice recipe uses egg that’s slightly flavored with turmeric and paprika, which I think is a unique addition. It adds color to the dish, making it a vibrant yellow. (If you’re used to a Chinese takeout place that makes their fried rice yellow, you can be sure they were probably using food coloring. Using turmeric gets you that same color at home with a natural ingredient.)
In addition to the turmeric-flavored eggs, which are added directly to the rice, I also scramble a few eggs separately and throw them in at the end to add big chunks of egg to the dish. It wouldn’t be egg fried rice without it!
If you are an egg lover like we are, then be sure to try some of our other recipes where eggs are the star like Stir-fried Shrimp and Eggs (虾仁炒蛋) or our delicate and delicious Steamed Egg recipe.
Of course, like most fried rice recipes, this egg fried rice is best served with copious amounts of hot sauce. Give it a try; it’s very easy to make at home, and you can find all of the ingredients at any grocery store.
Note: this recipe is easier with day-old rice. It can also be made with freshly cooked rice, as long as it’s not too wet (try using less water to cook the rice than you normally would; you don’t want mushy rice that you can’t stir-fry).
If you like eggs in your fried rice, try Eggs and Bacon Fried Rice or if you like a twist on a classic, try Thai Basil Shrimp Fried Rice or a summer season Crab Fried Rice.
But now, read on for the main event!
Egg Fried Rice Recipe Instructions
Use a fork to fluff up the cooked rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes.
Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps.
Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
Egg Fried Rice
Ingredients
- 5 cups cooked rice
- 5 large eggs (divided)
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- 3 tablespoons oil (divided)
- 1 medium onion (finely chopped)
- ½ red bell pepper (finely chopped)
- 1/2 cup frozen peas (thawed)
- 1 1/2 teaspoons salt
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 2 scallions (chopped)
Instructions
- Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
- Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
- Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
- Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
- Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
nutrition facts
Gud recipe
Glad you like it Amulya!
This receipe is Amazing! It tasted just as good if ot better than take out! Next time I’m going to try shrimpor maybe beef.
Thanks Starr, added protein is always nice in a fried rice!
I’m sure this amount of rice will feed 4 people because its not just the plain rice; it has the vegetables and eggs as well.
Hi Sandra, I agree, but you probably need something else like a veg or protein unless you’re a normal eater which we are all NOT. lol!
How many people does this serve
5 cups of cooked rice feeds about 2 to 3 people?
Just made this for lunch! So delicious!!
Hi Melanie, Glad you enjoyed! So simple and satisfying for lunch ;-)
i have tasted this and it is the best. out of five, i would rate 1000000000000000000000000000000
Thanks Kianu!
I was searching for some easy and healthy recipes for my wall decal customers as a recipe ideas for Ramadan fasting. I found your great stuff. Actually I choose your Egg Fried Slice recipe for my blog post.
I just published my post “101 Easy and Healthy Recipes for Ramadan Fasting” I think you will like it.
Hi JR, we will have to check it out. Thank you so much for sharing our recipe.
I made this rice last night. The flavor was spot on but the consistency wasn’t great. I know it’s preferable to use day old rice but I was impatient :)
I spread the cooked rice on a cookie sheet and left it out to cool. After that I put it in the refrigerator to cool down more.
It was sticky when I began to use it and the more I cooked it in the wok the worse it got…. What did I do wrong?
Hi Lauren, It sounds like when you cooked the rice, you likely added too much water. Usually, I find the directions on the packaging add excessive amounts of water, so I recommend reducing the water by 10 to 20% even if you are not making fried rice. It is even more important for fried rice to reduce the water, so you see the individual grains. A little stickiness is ok, but big gobs of soggy rice is bad. Hope that helps and happy cooking!
Tried this this evevning, it turned out great! Thanks for the recipe.
Hi John, Awesome to hear you enjoyed it!
sounds lovely this, will be giving this ago over the weekend. Thanks for posting.
Simon
You’re welcome Simon and hope you enjoy it!