Description
A quick and delicious 10-minute egg fried rice made with only 6 simple ingredients. Perfect for a fast lunch or dinner using leftover rice, with authentic Chinese takeout flavors.
Ingredients
2 cups cooked jasmine rice (cold & day-old, or sub with any white long grain rice)
1 green onion, finely chopped
2.5 tablespoons regular soy sauce or light soy sauce (avoid dark soy sauce)
½ tablespoon sesame oil
4 large eggs, beaten
2 tablespoons vegetable oil or any neutral oil
Instructions
- Heat vegetable oil in a large pan or wok. If using a wok, allow the oil to smoke. If using a regular pan, skip the smoking step.
- Pour in the beaten eggs. Quickly stir-fry the eggs so they begin to set into shape.
- Once the eggs have taken shape but are still moist, toss in the rice. If the rice is clumped together, break it apart in the pan.
- Sweep everything to the side of the pan and add the remaining oil into the empty space. Add the green onions and mix them into the rice and eggs.
- Pour soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice turns a golden brown and is evenly coated.
- Remove the pan from heat. Serve hot and enjoy!
Notes
If using fresh rice, let it cool down completely and spread it out to dry slightly before using to avoid mushy rice.
For extra flavor and nutrition, you can add frozen peas, carrots, or bell peppers to the rice.
For more protein, add cooked chicken, shrimp, or tofu.
If you like it spicy, drizzle some sriracha or add red pepper flakes for an extra kick.
Store leftovers in the fridge for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
