If there’s one meal that truly saves the day after a long, busy week, it’s this One-Pan Egg Fried Rice. It’s that perfect combination of simple, flavorful, budget-friendly, and—best of all—only uses one pan. I can’t tell you how many times this has been my go-to dinner when the fridge is looking a little sparse and I’ve got leftover rice just sitting there, begging to be used.

Not only does it come together in under 20 minutes, but it tastes just like your favorite takeout… maybe even better because you know exactly what’s going into it. Whether you’re trying to clean out the fridge or just want something hearty and satisfying without too much cleanup, this recipe is a total winner.

There’s something so comforting about fried rice. It’s warm, savory, and endlessly customizable. Sometimes I’ll toss in leftover roasted chicken, and other nights I’ll add a handful of chopped cabbage or frozen peas—whatever I’ve got on hand. It always turns out delicious.

Today, I’m sharing the base recipe for my favorite one-pan egg fried rice that you can easily build on. Whether you’re cooking for yourself or feeding a family, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This One-Pan Egg Fried Rice

Quick & Easy: Ready in 20 minutes from start to finish.
Budget-Friendly: Uses pantry staples and leftover rice.
Minimal Cleanup: Just one pan needed!
Customizable: Use whatever veggies or protein you’ve got.
Meal Prep Friendly: Stores well for easy lunches all week.

Let’s jump into the first steps and get this delicious dish started!

Ingredients You’ll Need

Here’s everything you’ll need to make this dish:

2 cups cooked and chilled white rice
2 tbsp oil (vegetable or sesame)
2 eggs, lightly beaten
1 cup mixed vegetables (frozen or fresh – peas, carrots, and corn work great)
2 green onions, chopped
2 garlic cloves, minced
2 to 3 tbsp soy sauce (adjust to taste)
1 tsp sesame oil (optional, but adds great flavor)
Salt and black pepper to taste

Pro Tip: Cold, day-old rice is the secret to great fried rice—it’s less sticky and gives you that slightly crispy texture we all love.

STEP 1: Scramble the Eggs

Start by heating 2 tablespoons of oil in a large non-stick skillet or wok over medium heat. I personally love using sesame oil for this step when I want a deeper, nutty flavor, but vegetable oil works just fine if that’s what you’ve got.

Once the oil is hot, pour in your lightly beaten eggs and scramble them gently until they’re just set. You don’t want them to overcook, so keep them soft and tender. Once scrambled, push the eggs to one side of the pan to make space for the veggies.

STEP 2: Sauté the Veggies and Garlic

On the other side of the skillet, add your minced garlic and your mixed vegetables. If you’re using frozen veggies, no need to thaw them first—just toss them in and sauté for a few minutes until they’re heated through and tender. If you’re using fresh veggies, cook until they’re just soft but still have a little bite. This is where the flavor really starts to build, so don’t rush this step.

STEP 3: Combine with the Rice

Next, add the cold cooked rice straight into the pan. Use a spatula to break up any big clumps—day-old rice can be a bit firm, but that’s exactly what you want for that classic fried rice texture. Mix everything together so the eggs, garlic, veggies, and rice are evenly combined.

You’re already halfway to a seriously tasty meal, and all in just one pan.

Now that we’ve got our eggs scrambled, veggies sautéed, and rice added to the pan, it’s time to bring it all together with seasoning and just a few finishing touches. This is the part where everything starts smelling amazing, and if you’re anything like me, you’ll be tempted to sneak a few bites straight from the pan.

What I love most about this part of the recipe is how easy it is to tweak the flavors. Whether you like it extra savory, a little spicy, or loaded up with extra veggies or protein, this dish is the perfect blank canvas.

Let’s dive into the final steps of making this quick, delicious One-Pan Egg Fried Rice!

STEP 4: Season with Soy Sauce and Sesame Oil

Once everything is combined in the pan—eggs, veggies, and rice—it’s time to add the flavor. Drizzle 2 to 3 tablespoons of soy sauce over the mixture. Start with 2 tablespoons, give it a taste, and add more if needed. The soy sauce brings in that salty, umami goodness that really defines fried rice.

If you’re using sesame oil, now’s the time to add about 1 teaspoon. It’s optional, but highly recommended if you want that rich, slightly toasted flavor that gives this dish a little extra depth.

Continue to stir-fry everything for another 2 to 3 minutes, making sure the rice is evenly coated with the sauce and nothing sticks to the bottom of the pan. Keep things moving in the pan—it helps everything heat through and prevents burning.

STEP 5: Taste and Adjust

Before you turn off the heat, give your fried rice a quick taste. Depending on the soy sauce you used and your personal preferences, you might want to adjust the seasoning a bit.

Add salt if it needs a little more seasoning.
A pinch of black pepper adds a nice, subtle heat.
If you like a bit of spice, you can sprinkle in some red pepper flakes or a dash of sriracha.

This is the best time to make it your own. I’ve even tossed in a bit of oyster sauce before, or a spoonful of hoisin for a sweeter twist.

STEP 6: Finish with Green Onions

Just before serving, stir in the chopped green onions. They add a pop of color and a fresh, mild onion flavor that brightens up the dish beautifully. You can save a few to sprinkle on top if you’re feeling fancy (or just want to impress yourself at dinner time).

Simple Variations and Add-Ins

Now that you’ve got the basic version down, here are a few of my favorite ways to switch things up depending on what’s in the fridge:

Add Protein: Toss in diced leftover chicken, shrimp, tofu, or even a handful of cooked bacon or ham.
Use Different Veggies: Bell peppers, mushrooms, baby spinach, shredded cabbage, broccoli florets—anything goes!
Try Brown Rice or Quinoa: A great way to make it a bit healthier or add some variety.
Make It Spicy: Add chopped chilies, hot sauce, or chili garlic paste for a kick.

What makes this recipe so reliable is that it’s adaptable. You don’t have to follow the exact ingredient list every time. Use what you have and what you love. That’s the beauty of fried rice—it never has to be the same twice, and it’s almost impossible to mess up.

Tips for the Best Fried Rice Every Time

Use Cold, Day-Old Rice: Fresh rice is too soft and sticky. Cold rice breaks apart easily and gives you that perfect fried rice texture.
High Heat is Key: Keep the heat medium to high while stir-frying. It helps give the rice those delicious crispy bits without overcooking the vegetables.
Don’t Overcrowd the Pan: If you’re doubling the recipe, make sure your pan is big enough or cook in batches. Too much in the pan at once can lead to soggy rice.
Pre-Chop Everything: This recipe moves fast once the heat is on. Having everything ready before you start makes it easier and way less stressful.

We’ve walked through the step-by-step process of making this super satisfying One-Pan Egg Fried Rice, and now it’s time to wrap things up with some of the most common questions I’ve gotten about this recipe over the years. Whether you’re wondering about substitutions, storage, or the best way to reheat leftovers, I’ve got you covered.

Frequently Asked Questions

1. Can I use freshly cooked rice instead of day-old rice?
You can, but the texture will be much softer, and it may turn a bit mushy. If you’re in a pinch, spread freshly cooked rice on a baking sheet and let it cool uncovered for at least 30 minutes to dry it out a bit. Refrigerating it for an hour (or even popping it in the freezer for 15 minutes) helps mimic the day-old texture.

2. How do I make this dish gluten-free?
Just swap out regular soy sauce for a gluten-free version, such as tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, so it’s a super easy swap.

3. What’s the best way to reheat leftover fried rice?
Reheat it in a skillet over medium heat with a splash of water or a drizzle of oil to loosen it up. You can also microwave it in a covered dish, but the skillet method keeps the texture better.

4. Can I freeze egg fried rice?
Yes, you can! Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 2 months. To reheat, just warm it in a pan or microwave from frozen, adding a bit of moisture to prevent it from drying out.

5. What kind of oil should I use for the best flavor?
Vegetable oil is neutral and works just fine, but if you want that classic takeout flavor, sesame oil adds a deep, toasty note. You can also use peanut oil or canola oil—whatever you have on hand.

6. Can I make this vegan?
Absolutely. Just skip the eggs or replace them with a plant-based egg substitute, and make sure your soy sauce is vegan-friendly. You can also bulk it up with tofu or extra veggies.

7. Why does my fried rice clump together?
This usually happens when the rice is too fresh or wet. Day-old, chilled rice works best because the grains are drier and more separated. If you must use fresh rice, give it time to cool and dry before using.

Final Thoughts

There’s a reason this One-Pan Egg Fried Rice is such a staple in my kitchen—it checks every box. It’s quick, flexible, uses ingredients I almost always have on hand, and it seriously hits the spot when I’m craving something warm, filling, and flavorful.

I love that I can start with a super basic version and build on it depending on what’s in the fridge. Some nights it’s just rice, eggs, and a handful of frozen veggies. Other times, I’ll go all out with extra garlic, spicy chili oil, leftover roast chicken, and whatever greens I need to use up. No matter how you make it, it always turns out good.

Cheap Fast Easy Dinner Ideas

Print Recipe

One-Pan Egg Fried Rice is a quick, flavorful, and budget-friendly dish perfect for weeknights or when you’re looking to clean out the fridge. It’s made with leftover rice, scrambled eggs, and a mix of vegetables, all cooked together in a single pan for minimal mess and maximum convenience. The result is a savory, satisfying meal that comes together in minutes and delivers comforting takeout-style flavor at home.

Author: Mark's Recipe

Ingredients

Scale

2 cups cooked and chilled white rice

2 tbsp oil (vegetable or sesame)

2 eggs, lightly beaten

1 cup mixed vegetables (frozen or fresh, such as peas, carrots, and corn)

2 green onions, chopped

2 garlic cloves, minced

2 to 3 tbsp soy sauce, or to taste

1 tsp sesame oil (optional)

Salt and black pepper to taste

Instructions

Heat oil in a large non-stick skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Push the eggs to one side of the pan.

Add the garlic and vegetables to the other side and sauté for a few minutes until tender. If using frozen vegetables, cook until heated through.

Add the cooked rice to the pan and mix everything together. Break up any clumps of rice and stir-fry until heated evenly.

Drizzle the soy sauce and sesame oil over the rice and stir to coat. Cook for another 2 to 3 minutes, stirring constantly to avoid sticking.

Taste and adjust seasoning with salt and pepper if needed. Stir in chopped green onions just before serving.

Notes

Cold, day-old rice works best for fried rice as it is less sticky and gives a better texture. You can customize the vegetables based on what you have, including bell peppers, cabbage, or broccoli. For added protein, include leftover chicken, shrimp, or tofu. This dish reheats well and can be portioned out for meal prep throughout the week.

One-Pan Egg Fried Rice