Egg Fried Rice with Scallions

Created on December 31st, 2025 at 10:43 am

A Simple Egg Fried Rice

Egg fried rice with scallions is a minimalist dish that relies on technique rather than complexity. With only a few core ingredients, this recipe highlights how timing, heat control, and ingredient order transform plain rice and eggs into a satisfying meal. The scallions play a central role, adding freshness and aroma that balance the richness of the eggs and the warmth of the rice.
This version is intentionally restrained. There are no heavy sauces, no extra vegetables, and no competing flavors. Instead, the recipe focuses on achieving fluffy rice, tender eggs, and scallions that remain fragrant without losing their bite. When done correctly, egg fried rice with scallions tastes clean, comforting, and complete.

This dish works well as a light main course, a side dish, or a base that can be paired with other foods. Its simplicity makes it ideal for quick meals, budget cooking, and anyone who appreciates classic rice dishes prepared with care.

Why Scallions Matter in Egg Fried Rice

Scallions are more than just a garnish in this recipe. When used correctly, they provide both aroma and flavor at different stages of cooking. The white and light green parts add mild sharpness when cooked briefly, while the darker green tops bring freshness when stirred in at the end.
Using scallions generously helps elevate egg fried rice without the need for additional seasoning. Their natural flavor complements eggs and rice without overpowering them, making them essential rather than optional.

Time Breakdown

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Because the cooking time is short, having all ingredients prepared in advance is important.

Rice Preparation for Proper Texture

Cold, cooked rice is essential for egg fried rice. Freshly cooked rice contains excess moisture, which causes clumping and steaming rather than frying. Long-grain white rice is the most reliable choice because it stays separate and fries evenly.
Before cooking, break up the rice with a fork or clean hands so the grains are loose. This step ensures even heating and helps the rice absorb seasoning without becoming dense.

Egg Selection and Handling

Eggs are the main protein in this dish, so quality matters. Use large eggs and beat them lightly so the yolks and whites are just combined. Overbeating incorporates too much air and can lead to dry eggs.
Cooking the eggs gently and removing them before fully setting helps preserve softness. They finish cooking when combined with the rice, preventing a rubbery texture.

Scallion Preparation

Use fresh scallions with firm white ends and vibrant green tops. Trim off the root ends and any wilted tips. Slice the scallions thinly, keeping the white and green parts separated.
The white parts are cooked briefly to mellow their sharpness, while the green parts are added at the end for freshness and color.

Ingredients

• 3 cups cooked long-grain white rice, cold
• 3 large eggs, lightly beaten
• 2 tablespoons neutral oil, divided
• 3 to 4 scallions, thinly sliced, whites and greens separated
• 1 to 1 1/2 tablespoons soy sauce, to taste
• Salt, to taste
• White pepper, to taste

Optional additions:

• A small pinch of MSG
• Extra scallions for garnish

Kitchen Tools

• Large skillet or wok
• Spatula or wooden spoon
• Small bowl for eggs

A wide pan allows the rice to fry evenly and prevents excess moisture buildup.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Break up the cold rice so the grains are loose. Beat the eggs lightly in a small bowl. Slice the scallions and separate the white parts from the green tops.

Step 2: Cook the Eggs

Heat 1 tablespoon of oil in a skillet over medium heat. Add the eggs and stir gently until softly scrambled and still slightly glossy. Transfer the eggs to a plate and set aside.

Step 3: Cook the Scallion Whites

Add the remaining oil to the skillet and increase heat to medium-high. Add the scallion whites and cook for about 30 seconds until fragrant but not browned.

Step 4: Fry the Rice

Add the rice to the skillet and spread it into an even layer. Let it sit undisturbed for 20 to 30 seconds to encourage light toasting. Toss gently and fry for 2 to 3 minutes until heated through.

Step 5: Season the Rice

Drizzle the soy sauce around the edges of the pan so it heats before coating the rice. Season lightly with salt and white pepper, keeping the seasoning restrained.

Step 6: Combine and Finish

Return the eggs to the skillet along with the scallion greens. Toss gently until everything is evenly combined and heated through. Taste and adjust seasoning if needed. Serve immediately.

Pro Tips for Egg Fried Rice with Scallions

Use cold rice to maintain a light texture. Keep the seasoning minimal to let the scallions shine. Cook eggs gently and remove them early to avoid dryness. Add soy sauce gradually and stop once the rice is evenly seasoned. Toss gently to keep grains separate.

Serving Suggestions

Egg fried rice with scallions works well as a light main dish or as a side for stir-fries, vegetables, or soups. It pairs especially well with simple dishes that do not compete with its clean flavor. Extra scallions added just before serving enhance freshness.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a small amount of oil, stirring gently until heated through. Pan reheating preserves texture better than microwaving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	340
Carbohydrates	44 g
Protein	12 g
Fat	13 g
Saturated Fat	3 g
Sodium	430 mg
Fiber	1 g
Sugar	1 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.