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Easy Crispy Restaurant Style Egg Fried Rice Recipe for Perfect Dinner

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This Easy Crispy Restaurant Style Egg Fried Rice recipe delivers crispy edges, fluffy grains, and a perfect balance of savory and umami flavors. It’s quick, simple, and perfect for any occasion.

Ingredients

Scale
  • 4 cups cooked jasmine rice (preferably day-old and chilled)
  • 3 large eggs, beaten, room temperature
  • 3 tablespoons vegetable oil (or peanut oil for extra flavor)
  • 2 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 3 green onions, sliced thinly (whites and greens separated)
  • ½ cup frozen peas and carrots, thawed (optional)
  • Salt and black pepper to taste

Instructions

  1. Prepare the rice: If you don’t have day-old rice, cook 2 cups uncooked jasmine rice (about 4 cups cooked) using your rice cooker or stovetop method. Spread it out on a baking sheet and chill in the fridge for at least 20 minutes to dry out slightly.
  2. Beat the eggs: In a bowl, whisk 3 large eggs until smooth. Set aside.
  3. Heat the wok/skillet: Place your wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Let it get shimmering hot but not smoking (about 1-2 minutes).
  4. Cook the eggs: Pour the beaten eggs into the wok, swirling to create a thin omelet. Let it cook undisturbed for 30 seconds, then gently scramble it until just set but still tender. Remove eggs to a plate and set aside.
  5. Sauté aromatics: Add 1 tablespoon more oil to the wok. Toss in the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant (don’t let the garlic burn!).
  6. Add the rice: Add the chilled rice to the wok, breaking up any clumps with your spatula. Spread it out and press down slightly. Let it cook without stirring for 1-2 minutes to develop crispy edges, then toss and repeat once more.
  7. Incorporate sauces and veggies: Drizzle soy sauce, oyster sauce (if using), and toasted sesame oil evenly over the rice. Stir to combine. Toss in the peas and carrots, stirring until heated through.
  8. Return eggs to wok: Add the scrambled eggs back in, breaking them up gently with the spatula. Stir everything together until well mixed and heated through.
  9. Finish with green onions and seasoning: Sprinkle the green parts of the scallions over the rice. Taste and season with salt and pepper as needed.
  10. Serve immediately: Plate up your crispy restaurant style egg fried rice and enjoy the crunch and flavor!

Notes

Use day-old rice for best texture; if using fresh rice, spread it on a baking sheet and chill for 20 minutes. Cook on high heat and let rice sit undisturbed briefly to get crispy edges. Use oils with high smoke points like vegetable or peanut oil. Add toasted sesame oil at the end for aroma. Cook eggs separately to keep them fluffy. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: egg fried rice, crispy fried rice, restaurant style fried rice, easy fried rice, quick dinner, jasmine rice, Asian recipe

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