Classic Egg Fried Rice with Soy Sauce

Savor Classic Egg Fried Rice with Soy Sauce, the ultimate simple Chinese comfort food with fluffy day-old rice, golden scrambled eggs, fragrant green onions, and a perfect drizzle of light soy. This 15-minute one-pan dinner is pure perfection.

Why You’ll Love This Recipe

Classic Egg Fried Rice with Soy Sauce is the gold standard of Chinese home cooking—minimal ingredients, maximum flavor, and restaurant-level results in under 15 minutes. It’s naturally vegetarian, budget-friendly, and infinitely satisfying. Day-old rice turns into crispy, separate grains while silky scrambled eggs coat every bite. This is the fried rice your Chinese grandma would approve of: light, fragrant, never greasy. Perfect as a quick dinner, side dish, or base for any protein you have on hand.

Recipe Tips and Tricks

• Day-Old Rice is Non-Negotiable → Cold rice = perfect texture.
• High Heat & Hot Wok → Creates authentic “wok hei” smoky aroma.
• Scramble Eggs First → Push to side, then mix back in for silky ribbons.
• Use Butter + Oil Combo → Classic secret for extra fragrance.
• Don’t Over-Sauce → Just enough soy to season, not drown.
• Finish with White Pepper & Sesame Oil → Traditional final touch.

Yield: 4 Servings

Classic Egg Fried Rice with Soy Sauce

Print

The ultimate classic egg fried rice is simple, fragrant, better than takeout.

Prep Time 5 minutes

Cook Time 8 minutes

Additional Time 2 minutes

Total Time 15 minutes

Ingredients

• ¼ tsp salt (or to taste)
• ¼ tsp sugar
• ½ tsp white pepper
• 1 tbsp butter
• 1 tsp sesame oil (finishing)
• 2 tbsp neutral oil
• 3 cups cooked day-old jasmine rice
• 3 tbsp light soy sauce
• 4 eggs, beaten
• 4 green onions, finely sliced (white & green separated)
• Pinch of MSG (optional)

Instructions

1. Prep Rice → Break up cold rice with wet hands—no clumps!
2. Beat Eggs → Whisk with pinch of salt and white pepper.
3. Heat Wok → Get smoking hot; add 1 tbsp oil + butter.
4. Scramble Eggs → Pour eggs, stir until 70% set; push to side.
5. Aromatics → Add remaining oil, sauté green onion whites 15 seconds.
6. Rice In → Add cold rice; spread out and fry 2 minutes undisturbed.
7. Toss Vigorously → Break up rice, mix with eggs thoroughly.
8. Season → Drizzle soy sauce around edges; add sugar, white pepper, MSG.
9. Final Toss → Mix everything until rice is evenly golden and fragrant.
10. Finish → Add green onion greens + sesame oil; one last toss and serve hot!

Notes

• Butter is the secret ingredient many restaurants use.
• Never use freshly cooked rice—texture will be mushy.
• White pepper and sesame oil at the end are non-negotiable for authentic flavor.
• Leftovers reheat beautifully and taste even better the next day.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 463Total Fat 17gSaturated Fat 4gUnsaturated Fat 13gCholesterol 193mgSodium 280mgCarbohydrates 65gFiber 2gSugar 6gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Rice → Jasmine or medium-grain, cooked and chilled overnight.
• Eggs → Large, beaten with a pinch of salt and white pepper.
• Soy Sauce → Light soy only (dark soy would make it too heavy).
• Green Onions → Lots! Whites for cooking, greens for garnish.
• Butter → Yes, butter—many Cantonese chefs swear by it.
• Neutral Oil → For high-heat cooking.
• White Pepper → Traditional seasoning (not black pepper).
• MSG (optional) → Tiny pinch enhances umami.

Variations and Substitutions

• Protein Boost → Add shrimp, chicken, char siu, or ham.
• Vegan → Skip eggs or use JUST Egg; use all oil.
• Gluten-Free → Tamari instead of soy sauce.
• Deluxe → Add lap cheong (Chinese sausage) and dried shrimp.
• Veggie Add-Ins → Peas, corn, diced carrots, bean sprouts.
• Garlic Version → Add minced garlic with the whites of green onions.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 2 months; thaw overnight.
• Reheating → Stir-fry with splash of water or microwave.

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