Description
A quick and easy egg fried rice recipe using just six ingredients. Perfect for a speedy weeknight meal, this dish combines day-old jasmine rice, scrambled eggs, and a flavorful mix of soy sauce and sesame oil for a satisfying and delicious meal in only 10 minutes.
Ingredients
Rice and Eggs
- 2 cups cooked jasmine rice (cold & day-old, or any white long grain rice)
- 4 large eggs (beaten)
Flavorings
- 1 green onion (finely chopped)
- 2.5 tbsp regular soy sauce (or light soy sauce, avoid dark soy sauce)
- 0.5 tbsp sesame oil
Oils
- 2 tbsp vegetable oil (or any neutral oil)
Instructions
- Heat the oil. Heat vegetable oil in a large pan or wok. If using a wok, heat until the oil just starts to smoke; if using a normal pan, just warm the oil without smoking.
- Cook the eggs. Pour the beaten eggs into the hot oil. Quickly stir-fry to form soft scrambled eggs that still remain moist.
- Add the rice. Once the eggs take shape but are still moist, add the cold cooked rice into the pan. Break apart any clumps by stirring and tossing gently to combine.
- Incorporate green onions. Push the rice and eggs to one side of the pan and add the remaining oil to the empty space. Add the chopped green onions to the oil and mix them into the rice and eggs.
- Season the rice. Drizzle the soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice grains are evenly coated and colored brown.
- Serve immediately. Remove the pan from heat and serve the egg fried rice hot for the best flavor and texture.
Notes
- Using day-old rice is important as freshly cooked rice tends to be too moist and clumps together.
- You can substitute jasmine rice with any long-grain white rice, but avoid short grain for better texture.
- Adjust the soy sauce quantity to taste, especially if you prefer a less salty dish.
- For a vegetarian version, ensure the soy sauce is vegetarian-friendly and omit any animal-based additions.
- Sesame oil is added at the end for aroma and flavor; avoid cooking it at high heat to preserve its fragrance.
- This recipe can be doubled but requires a larger pan or wok to cook evenly.