3-Ingredient Egg Fried Rice (蛋炒饭)

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.

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)

The easiest egg fried rice that you can prep and cook in 10 minutes, and it tastes better than the restaurant version.
Course Main, Side
Cuisine Chinese
Keyword takeout
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 to 3 servings
Calories 395kcal
Author Maggie Zhu


  • 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
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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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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Recipe Rating

11 thoughts on “3-Ingredient Egg Fried Rice (蛋炒饭)

  1. Quinn

    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!

  2. Jonathan

    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!

  3. dann

    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.

    1. Joan

      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.

  4. Elizabeth

    5 stars
    I had a rice dish once in a restaurant 7 years ago and it was phenomenal. I tried to find it on the internet and googled every which way that I could. I finally gave up thinking I would never find this delicious dish again. Well I found it. This dish is a replica of the most brilliantly simple and satisfying rice dish I’ve ever had. This dish is fast, salty, and savory without being complicated. Maggie knocks it out of the park AGAIN!

  5. Herman

    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.