Egg Fried Rice with Scallion Oil

Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
Macros (per serving): ~330 calories | 13g fat | 39g carbs | 10g protein

this recipe!

Simple, fast, and way more flavorful than you think

This Egg Fried Rice with Scallion Oil is what I make when I want something comforting, filling, and fast—but not boring. The scallion oil is the game changer. You cook the green onions in hot oil until they sizzle and get fragrant, then use that oil to flavor your rice. Add fluffy eggs and cold rice, and it becomes something seriously craveable.

I started making this dish on busy weeknights, but now I find myself making extra rice just to have an excuse to whip it up. It tastes like the side dish you always wanted but never realized you could make at home this easily.

Why I Love This Recipe

• Scallion oil makes everything taste fancy—but it’s easy
• No special sauces required—just salt and a little soy sauce
• Comes together in 20 minutes with cold leftover rice
• Tastes great solo or next to anything
• Super budget-friendly and flexible

What You’ll Need

• 4 cups cold cooked jasmine rice
• 4 scallions (green onions), thinly sliced (separate whites and greens)
• 3 tbsp neutral oil (like avocado or canola)
• 3 eggs, lightly beaten
• ¾ tsp kosher salt (or to taste)
• 1 tbsp soy sauce (optional)
• ¼ tsp white pepper (optional)

Pro Tips

• Use cold rice—fresh rice will turn mushy in the pan
• Slice scallions thin so they fry evenly and flavor the oil
• Let the rice sit in the pan a bit to get those crispy golden bits
• Taste before adding soy sauce—the scallion oil and eggs add lots of flavor
• Add protein (like shrimp or tofu) if you want to turn it into a main

Tools You’ll Need

• Wok or large skillet
• Spatula
• Knife and cutting board
• Small mixing bowls

Substitutions and Variations

• Add frozen peas, corn, or diced carrots
• Use shallots or chives instead of scallions
• Use brown rice or cauliflower rice
• Add garlic or ginger to the oil for extra flavor
• Top with chili oil, sesame seeds, or a fried egg

Make-Ahead Tips

• Make rice the night before and chill it
• Slice scallions ahead and store in the fridge
• Beat the eggs and keep them ready to pour in

Instructions

STEP 1: Make the Scallion Oil

Heat 3 tbsp neutral oil in a skillet over medium-high heat. Add the white parts of 4 sliced scallions and fry for about 1 minute until fragrant and lightly golden.

STEP 2: Scramble the Eggs

Push the scallions to the side. Pour in 3 beaten eggs and scramble gently until just set.

STEP 3: Add the Rice

Add 4 cups cold cooked jasmine rice to the pan. Break up any clumps and mix well with the eggs and scallions.

STEP 4: Season the Rice and Serve

Sprinkle in ¾ tsp salt, a drizzle of 1 tbsp soy sauce (if using), and ¼ tsp white pepper (optional). Stir everything together and let it cook for 2–3 minutes, letting some rice crisp on the bottom.

STEP 5: Plate and Enjoy

Scoop into bowls and garnish with extra scallions or chili oil if you’d like.

Leftovers + Storage

• Store in an airtight container for up to 4 days
• Reheat in a skillet or microwave
• Refresh with a bit of oil or splash of water when reheating

Why This Recipe Works (Quick Science)

• Cold rice has dried-out grains, perfect for frying and crisping
• Hot oil extracts flavor from the scallions, making them aromatic
• Eggs add richness and protein that coat the rice gently
• Layering salt + soy sauce gives balance without overpowering

Meal Plan Ideas

• Pair with roasted or grilled protein (like chicken thighs or tofu)
• Add as a base under stir-fried greens or bok choy
• Use it in a rice bowl with pickled veggies and sriracha mayo
• Add to your meal prep for a quick lunch base
• Eat it cold with avocado and furikake for a twist

Common Mistakes

• Using fresh, hot rice: It clumps and gets mushy
• Overcrowding the pan: Makes it steam instead of fry
• Overcooking the scallions: They burn fast—just a quick sizzle
• Skipping salt because of soy sauce: You still need a pinch for balance

What to Serve With

• Pan-seared tofu or salmon
• Roasted broccoli or bok choy
• Steamed dumplings or gyoza
• Miso soup or broth
• Chili crisp or sesame cucumber salad

FAQ

Q: Can I make it without soy sauce?
A: Yep! Just add a pinch more salt or a splash of tamari or coconut aminos.

Q: Can I add veggies?
A: Absolutely—peas, carrots, corn, or spinach work great.

Q: What oil is best for scallion oil?
A: Neutral oils like avocado or canola are perfect. Avoid olive oil for this.

Q: Can I use brown rice?
A: Yes! Just make sure it’s cold and cooked through before frying.

Let’s wrap it up

This Egg Fried Rice with Scallion Oil is one of those dishes that surprises you every time—how is something this simple this good? It’s quick, cozy, and bursting with flavor from the scallion oil. If you give it a try, let me know how it goes or share your own twist in the comments. Happy cooking!