This easy egg fried rice combines cold cooked rice, fluffy scrambled eggs, mixed vegetables, and juicy prawns in a hot pan, then seasons everything with soy sauce for a fast weeknight dinner.
Stirring the rice only every few seconds gives it a light golden crust, and a splash of water at the end keeps the grains moist instead of dry. It takes about 25 minutes and the prawns are optional, so it works for a quick lunch or a full dinner.
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Why This Easy Egg Fried Rice Recipe Works
Letting the rice sit for a few seconds between stirs gives it a light golden crust while the inside stays soft. That small detail is what separates fried rice from warmed rice.
Scrambling the eggs directly in the pan and breaking them into small pieces spreads them evenly through the rice, so every spoonful has egg in it.
Cooking the prawns first, just until pink, keeps them tender. They go back in at the very end so they do not turn rubbery in the hot pan.
Ingredients for Easy Egg Fried Rice
- 400 g (about 2 1/2 cups) cooked rice, chilled (day old is ideal)
- 3 tbsp neutral oil
- 1 tsp unsalted butter, optional
- 10 large prawns, peeled and deveined (about 8 oz)
- 1/2 cup finely chopped onion
- 1 cup frozen mixed vegetables
- 3 large eggs
- 3 tbsp low sodium soy sauce
- 2 to 3 tbsp water
- 1/4 cup chopped spring onion, for topping
Cooked rice. Cold rice that has dried out in the fridge fries ideal. Break up any clumps with your fingers before it goes into the pan.
Prawns. Large peeled prawns cook in 2 to 3 minutes per side. They are done when they turn pink and opaque, and you can leave them out for a meatless version.
Eggs. Three eggs give plenty of soft egg pieces. Cook them until just set so they stay tender when they mix into the hot rice.
Mixed vegetables. Frozen peas, carrots, corn, and green beans work well and need no chopping. Add them straight from the freezer.
Soy sauce. Use low sodium soy sauce and add it in stages. Taste the rice before adding more.
Water. A tablespoon or two of water creates steam that keeps the rice from drying out in the high heat.
How to Make Easy Egg Fried Rice
1. Cook the prawns. Heat 1 tablespoon of the oil and the butter in a nonstick pan over medium heat. Cook the prawns for 2 to 3 minutes per side until pink and opaque, then set them aside.
2. Brown the onion. Turn the heat to high, add 1 more tablespoon of oil, and cook the onion for 2 to 3 minutes until lightly golden. Push it to one side.
3. Scramble the eggs. Crack the eggs into the empty side, break the yolks, and stir with a spatula into small pieces, about 1 minute, until set.
4. Add rice and vegetables. Add the remaining oil, the rice, the mixed vegetables, and the soy sauce. Mix well.
5. Fry until golden. Stir every 5 to 10 seconds for 5 to 8 minutes until the rice has a light golden crust and the vegetables are hot. Add the water a tablespoon at a time if the rice looks dry.
6. Finish. Stir the prawns and spring onion back in, cook 1 minute, then turn off the heat and serve.
How to Serve Easy Egg Fried Rice
Serve the rice hot, straight from the pan, with extra spring onion on top. It goes well with air fryer honey garlic salmon, air fryer asparagus, and air fryer broccoli with Parmesan for a full plate. If you want more protein on the table, add Dijon glazed meatloaf as a satisfying second main.
How to Store and Reheat Easy Egg Fried Rice
Cool the rice quickly and refrigerate it within 2 hours in a covered container. With prawns, keep it for up to 3 days, and without them for 3 to 4 days. Reheat in a hot skillet with a splash of water until it reaches 165 degrees F. Freezing is not recommended with seafood, since the prawns turn rubbery when reheated.
Tips and Variations for Easy Egg Fried Rice
Use cold rice. Day old rice has less moisture, so it fries instead of steaming.
Use a nonstick pan. A nonstick skillet or wok keeps the egg and rice from sticking.
Dry the prawns. Pat the prawns dry before they hit the pan so they sear instead of steaming.
Do not stir constantly. Stir every 5 to 10 seconds, then leave the rice alone so it can crisp.
Skip the prawns. Leave them out and add an extra egg or diced tofu for protein.
Add heat. A teaspoon of chili sauce or a pinch of white pepper adds heat.
Use any vegetables. Any frozen mix works, but cut large pieces down to the size of a pea.
Handle rice safely. The University of Maine Cooperative Extension rice guide explains how to cool and store cooked rice safely.
Frequently Asked Questions About Easy Egg Fried Rice
How long does easy egg fried rice last in the fridge?
It keeps for up to 3 days when it includes prawns and 3 to 4 days without them, in a covered container.
Can I make easy egg fried rice without prawns?
Yes. Leave them out and use an extra egg or cooked chicken instead. The rest of the recipe stays the same.
Can I make easy egg fried rice with fresh rice?
Fresh rice is too moist, so spread it on a baking sheet and chill it for at least 1 hour first.
What can I use instead of prawns?
Cooked chicken, diced ham, or cubed tofu all work. Add them with the rice so they heat through.
Why is my fried rice dry?
The heat may be too high or the pan too thin. Add a tablespoon of water at a time and stir to steam the rice back to soft.
Easy Egg Fried Rice
Equipment
- Large nonstick skillet or wok
- Spatula
Ingredients
Main Ingredients
- 400 g cooked rice About 2 1/2 cups, chilled and preferably day old.
- 3 tbsp neutral oil
- 1 tsp unsalted butter Optional.
- 10 large prawns Peeled and deveined, about 8 oz.
- ½ cup onion Finely chopped.
- 1 cup frozen mixed vegetables
- 3 large eggs
- 3 tbsp low sodium soy sauce
- 2-3 tbsp water To keep the rice moist.
- ¼ cup spring onion Chopped, for topping.
Instructions
Cooking
- Sear the prawns. Cook the prawns in 1 tablespoon oil and the butter over medium heat for 2 to 3 minutes per side until pink and opaque. Set aside.
- Brown the onion. Raise the heat to high, add 1 tablespoon oil, and cook the onion 2 to 3 minutes. Move it aside.
- Scramble the eggs. Crack in the eggs, break the yolks, and scramble about 1 minute into small pieces.
- Add rice. Add the last tablespoon of oil, rice, vegetables, and soy sauce and mix.
- Fry. Stir every 5 to 10 seconds for 5 to 8 minutes, adding water a tablespoon at a time, until lightly golden.
- Finish. Stir in the prawns and spring onion, cook 1 minute, and serve.
