Easy Egg Fried Rice Just Like Chinese Takeout

Introduction

What if you could recreate that iconic Chinese takeout egg fried rice flavor — golden, aromatic, and perfectly seasoned — right in your own kitchen in under 20 minutes? The Easy Egg Fried Rice recipe delivers exactly that: fluffy rice grains coated in savory soy sauce, tossed with scrambled eggs, scallions, and just the right amount of wok heat magic.

This dish is not only quick but also endlessly versatile — perfect for busy weeknights or when you need to transform leftover rice into something delicious. Whether you call it Chinese-style fried rice, restaurant egg fried rice, or homemade takeout rice, this is the ultimate go-to version that tastes just as good (if not better) than your favorite restaurant order.

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Ingredients List

For 3–4 Servings

• 3 cups (500 g) day-old cooked rice (preferably jasmine or long-grain)
• 3 large eggs, beaten
• 2 Tbsp vegetable oil (or sesame oil for a nutty flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup frozen peas and carrots, thawed
• 2–3 green onions, chopped
• 2 Tbsp soy sauce
• 1 tsp oyster sauce (optional, for depth)
• ½ tsp white pepper (or black pepper to taste)
• Salt to taste

Optional Add-ins:

• Diced chicken, shrimp, or tofu for extra protein
• Chili oil or sriracha for spice
• A drizzle of sesame oil at the end for authentic aroma

Substitutions:

• Use tamari or coconut aminos for a gluten-free version.
• Swap soy sauce with low-sodium soy for a lighter salt profile.
• Add chopped bell peppers or corn for more color and crunch.

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Timing

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
  🔥 That’s 50% faster than the average stir-fried rice recipe — and every bit as flavorful!

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Step-by-Step Instructions

Step 1: Prep your rice

Use cold, day-old rice — fresh rice tends to be sticky and mushy. Break up any clumps with a fork so the grains separate easily.

Step 2: Scramble the eggs

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble gently until just set. Remove from the wok and set aside.

Step 3: Stir-fry the aromatics

In the same wok, add the remaining oil. Toss in onion and garlic, and stir-fry for 1–2 minutes until fragrant and slightly golden.

Step 4: Add veggies and rice

Add peas and carrots, then stir in the rice. Stir-fry for 3–4 minutes, tossing constantly to prevent sticking.

Step 5: Season it

Add soy sauce, oyster sauce (if using), pepper, and salt. Stir well so the rice absorbs the sauces evenly.

Step 6: Add eggs and scallions

Return scrambled eggs to the pan, breaking them into small pieces. Add green onions and toss everything together for another 1–2 minutes.

Step 7: Serve hot

Turn off heat and serve immediately — steaming, fragrant, and perfectly golden-brown!

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Nutritional Information (per serving)

• Calories: 310 kcal
• Fat: 10 g
• Carbohydrates: 42 g
• Protein: 9 g
• Sodium: 540 mg
• Fiber: 2 g

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Healthier Alternatives

• Brown rice: Use cooked brown rice for extra fiber and nutrients.
• Less oil: Use 1 tablespoon of oil and a non-stick wok to cut calories.
• More veggies: Add broccoli, cabbage, or mushrooms to boost vitamins.
• Low-sodium soy sauce: Reduces salt without compromising flavor.

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Serving Suggestions

• Serve with Sweet and Sour Chicken, Beef and Broccoli, or Kung Pao Shrimp.
• Add a fried egg on top for extra richness.
• Drizzle with chili crisp or sesame seeds for a gourmet touch.
• Pair with a cold drink or hot jasmine tea for balance.

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Common Mistakes to Avoid

• Using warm rice: It clumps and becomes soggy. Always use chilled, day-old rice.
• Too much soy sauce: Can overpower the rice flavor — add gradually.
• Low heat cooking: High heat creates that signature wok aroma (“wok hei”).
• Overcooking eggs: Add them back at the end to keep them soft and fluffy.

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Storing Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months; thaw and reheat in a wok with a splash of oil.
• Meal prep tip: Cook rice in advance and keep portions ready for quick weekday dinners.

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Conclusion

This Easy Egg Fried Rice brings the flavor and texture of your favorite Chinese takeout straight to your kitchen — simple ingredients, minimal time, maximum satisfaction. 🍚✨ Whether it’s a side or a full meal, it’s comfort food done right.

👉 Try it tonight, share your feedback in the comments, and subscribe for more fast and flavorful recipes!

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FAQs

Q1: Can I use freshly cooked rice?
You can, but let it cool completely and refrigerate for 1–2 hours before frying.

Q2: Can I skip the oyster sauce?
Yes — soy sauce alone works fine, but oyster sauce adds a rich umami layer.

Q3: How do I make it spicy?
Add crushed red pepper, chili oil, or diced jalapeños while stir-frying.

Q4: What kind of oil is best?
Use vegetable, canola, or peanut oil — they withstand high heat without burning.