3-Ingredient Egg Fried Rice (蛋炒饭)

5 from 7 votes
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The easiest egg fried rice that you can prep and cook in 10 minutes, and it tastes better than the restaurant version. {vegetarian adaptable}

This 3-ingredient egg fried rice has been my favorite snack since the time I was growing up. Yep, for me, an afternoon or late-night snack is a plate of fried rice. Not chips or cookies. This fried rice is a life-saver because it’s so fast to make. It only uses three ingredients: leftover rice, eggs, and green onions, which I always have in the fridge. Whenever I crave some salty food, I rush to the kitchen to whip up this dish in 5 minutes.

The dish does not require complicated seasoning or other meat or vegetables. It’s so simple yet so good!

Homemade egg fried rice served on two plates

Cooking notes

Here are a few tricks to make the best fried rice with an electric stove and a nonstick pan (good news, you don’t need a wok for great fried rice!).

(1) Don’t skimp on the oil. This is the best way to make the rice crispy without making the dish too dry.

(2) Cook the beaten egg halfway through, and add the rice on top of it. This way you get both scrambled egg pieces and crispy rice that is coated with egg. Double yum!

(3) Use PLENTY of green onion. It is a key ingredient to make the rice fragrant. You can use regular onion as a substitute, but green onion always works best for fried rice.

(4) Do not stir too frequently. This way, the rice will be perfectly toasted on the hot pan. That’s the other secret to creating super crispy rice without using a wok.

When it comes to fried rice I keep it simple, because I want to taste the natural aroma of the rice and the eggs.

You’d be surprised at how satisfying the result is. I make this dish as a side, but sometimes I eat it as a main for lunch because it’s so good.

Close-up of egg fried rice served on a plate

More delicious fried rice recipes

Looking for a fried rice recipe that’s loaded up with more goodies? I’ve got you covered. Check out these recipes:

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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3-Ingredient Egg Fried Rice (蛋炒饭) - Super easy 10-minute fried rice that give you the Chinese restaurant experience. #chinese #asian #recipes #glutenfree

3-Ingredient Egg Fried Rice (蛋炒饭)

5 from 7 votes
The easiest egg fried rice that you can prep and cook in 10 minutes, and it tastes better than the restaurant version.
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 to 3 servings


  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 eggs , beaten (*Footnote 2)
  • 3 to 4 cups cooked white rice , frozen or refrigerated overnight works best
  • 1/2 teaspoon salt or to taste
  • 4 green onions , chopped


  • Add oil to a large nonstick skillet and heat over medium-high heat until hot. Add the beaten eggs. Wait until the bottom of the eggs is set but the top is still runny.
  • Add the rice on top of the runny egg. Use your spatula to chop the rice to separate it into small pieces, so some of the rice is coated with egg. Keep chopping the rice until the rice is well separated. Sprinkle with salt and add the green onion. Keep cooking and stir occasionally, until the rice turns slightly golden and crispy, 2 to 3 minutes. Taste the rice. Adjust seasoning by add more salt, if needed. You can leave the rice in the pan for a couple more minutes after turning off the stove, so the rice gets even crispier.
  • Transfer everything to a plate and serve hot as a main dish or side dish. You can serve it with some hot sauce like Sriracha, but it’s not required.


Serving: 3g, Calories: 395kcal, Carbohydrates: 51.2g, Protein: 12.2g, Fat: 15.3g, Saturated Fat: 3.5g, Cholesterol: 218mg, Sodium: 476mg, Potassium: 205mg, Fiber: 1.3g, Sugar: 1g, Calcium: 50mg, Iron: 4mg
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
3-Ingredient Egg Fried Rice (蛋炒饭) - Super easy 10-minute fried rice that give you the Chinese restaurant experience. #chinese #asian #recipes #glutenfree

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Reader Questions and Reviews

  1. Andrew Garland says:

    How does the rice become crisp when it is cooked on top of the eggs?

  2. Quinn says:

    This is a classic! I also love this simple dish. Thank you for bringing this dish to light, and for creating a recipe for it 🙂 Bon appetit!

  3. Yukti Arora says:

    5 stars
    so tasty rice recipe i loved it, so keep posting.

  4. Jonathan says:

    Hi Maggie! Thank you so much for putting together this website! I spent five years in China, and I miss the food so much! I am definitely going to be working through some of my favorite recipes. Egg fried rice was a late night go-to so many times when I was in China. Thank you so much for sharing this recipe!

  5. Brooke says:

    You refer to a footnote 2, but I see no footnotes at all.

  6. meche kroop says:

    5 stars
    So simple! So tasty! So satisfying! Wo fei chang xihuan chi Zhong huo cai!

  7. dann says:

    Typical. The author invites you to leave comments then doesn’t bother responding to them.
    I’ll take a guess at Andrew’s question: I expect that if the oil is hot enough, the crispiness starts to happen from when you start ‘chopping’ up the rice to mix it in with the semi-set egg. If you then follow the directive to not stir too much, you’ll end up with the rice having prolonged contact with the hot pan, and it may crisp up (allowing for there being enough oil and that it’s at the right temperature). It looks like a trial and error thing to me. It takes a lot of discipline to NOT stir food like this. After all, it’s STIR fry 😉 What I suspect you’d do more of here is turning, not stirring per se.

    • Joan says:

      She is one person not a billion dollar company with a social media monitor. She responds to all the personal emails that I send her asking questions. Thanks for the advice but cut her some slack.

  8. Trish W says:

    5 stars
    A hit with the family! Deceptively simple but really tasty & fast, which is great for the cook 🙂 Thanks for sharing

  9. Herman says:

    5 stars
    We enjoyed this tasty and easy to prepare dish. Two of us made quick work of it. Nothing left, as happens with many of your recipes. Many thanks, Maggie.

  10. Stan says:

    My tummy has low tolerance for green onions. Can you please suggest an alternative? Ginger? Garlic? Fennel?

    • Maggie Zhu says:

      This dish is super simple and it relies on the green onion to provide the flavor.
      If you want a different seasoning, I highly recommend the soy sauce fried rice: https://omnivorescookbook.com/soy-sauce-fried-rice
      And replace the green onions with 2 to 3 cloves minced garlic.

  11. Errol says:

    5 stars
    This was the nicest Fried Rice I have ever tasted.I put it under my 5-Ingredient Baked Chicken Thigh.They were both sensational.Thank you for sharing this recipes Maggie.

  12. Gordon Pang says:

    5 stars
    So easy, simple and delicious

  13. Katherine Schuetz says:

    5 stars
    This was so easy. I loved the way the rice was egg coated. The only change I made, well, not really changed but added, was some asparagus I needed to use up.

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