Description
I can still recall the first time I tasted egg fried rice at a cozy little Chinese restaurant tucked away in my neighborhood. The moment that steaming bowl was placed in front of me, the rich aroma of soy sauce and toasted sesame oil enveloped my senses, making my mouth water in anticipation. From that day on, egg fried rice became my go-to comfort food, a warm embrace after a long day.
Now, I’m thrilled to share my easy 10-minute egg fried rice recipe—perfect for those busy weeknights when you want something that feels homemade yet comes together in a flash. It’s budget-friendly, versatile, and a fantastic way to use up any leftover veggies or proteins lounging in your fridge.
Ingredients
- 3 cups cooked Jasmine Rice
- 2 Green Onion
- 2 tablespoons Regular Soy Sauce
- 1 tablespoon Sesame Oil
- 2 Large Eggs
- 2 tablespoons Vegetable Oil
Instructions
-
Heat oil: Pour vegetable oil into a large pan or wok and heat it until it begins to shimmer—about 2 minutes—creating the perfect base for your dish.
-
Stir-fry eggs: Add the beaten eggs to the hot oil and quickly stir-fry for about 30 seconds until the eggs are just set but still soft.
-
Add rice: Gently fold in the cold, day-old rice, using a spatula to break up any clumps. Stir for another 1-2 minutes until heated through.
-
Incorporate green onions: Sweep the rice and eggs to one side of the pan and add a touch more oil, then toss in the finely chopped green onions to sauté for about 30 seconds.
-
Mix it all together: Combine the green onions back into the rice and eggs, ensuring even distribution for a burst of fresh flavor.
-
Add sauces: Drizzle the soy sauce and sesame oil around the edges of the pan, mixing them in gently to evenly coat the rice, enhancing that beautiful umami flavor.
-
Toss and color: Using your spatula, toss everything together until the rice takes on a lovely light brown hue from the soy sauce, about 1 minute.
-
Serve hot: Remove from heat and serve your delightful egg fried rice immediately while it’s hot and fluffy.
Notes
- Use Day-Old Rice: Cold, day-old rice is crucial for achieving that perfect texture. Freshly cooked rice can become mushy during stir-frying.
- Wok Wisdom: If using a wok, ensure the oil is smoking hot before adding any ingredients. This helps in achieving a delightful sear and flavor to your egg fried rice.
- Green Onion Control: Add chopped green onions separately and briefly sauté them to preserve their freshness and vibrant flavor, ensuring they don’t become overcooked.
- Soy Sauce Savvy: Stick to regular or light soy sauce—dark soy sauce can overwhelm the dish with excessive color and flavor intensity.
- Creative Customization: Feel free to add veggies or proteins! Just make sure to pre-cook them to your liking before including them in the egg fried rice for melding flavors.
- Storage Smarts: If you've made a larger batch, store leftovers in an airtight container in the fridge for up to four days. Reheat carefully to maintain texture and taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg