Description
A quick and flavorful egg fried rice using just six ingredients. This 10-minute recipe is perfect for busy nights, made with leftover rice, eggs, and a touch of sesame and soy.
Ingredients
2 cups cooked jasmine rice (preferably day-old and cold)
2 tbsp neutral oil (vegetable, canola, or avocado)
4 large eggs, beaten
1 green onion, finely chopped
2½ tbsp soy sauce
½ tbsp toasted sesame oil
Instructions
- Heat 1 tbsp of oil in a wok or large skillet over high heat until hot and shimmering.
- Pour in beaten eggs and stir quickly until just set but still moist. Push eggs to one side of the pan.
- Add remaining 1 tbsp oil and cold rice. Break up clumps and stir-fry with eggs for 1–2 minutes.
- Push rice and eggs aside and sauté green onion in the open space briefly, then mix everything together.
- Drizzle soy sauce and sesame oil around the edge of the pan, let sizzle, then toss everything until well-coated and hot.
- Serve immediately.
Notes
- Use day-old rice to avoid clumping and achieve the best texture.
- Add veggies like peas, carrots, or corn for variety.
- Enhance flavor with chili oil, garlic, ginger, or white pepper.
- Add tofu or a fried egg for extra protein.
- Store leftovers in the fridge up to 4 days or freeze up to 1 month.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stir-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 185mg
