10-Minute Easy Egg Fried Rice
This simple and budget-friendly egg fried rice is the perfect way to use up leftover rice! With only six ingredients and ready in just 10 minutes, it’s great as a main dish, side, or quick snack. Follow these tips to make it taste just like Chinese takeout!
Servings: 2
Calories: 501kcal
Ingredients
- 2 cups cooked jasmine rice cold, day-old ideally
- 4 large eggs beaten
- 2 tablespoons vegetable oil or any neutral oil
- 1 green onion finely chopped
- 2.5 tablespoons regular soy sauce not dark soy sauce
- 1/2 tablespoon sesame oil
Instructions
- Heat the oil: In a large pan or wok over medium-high heat, heat 1 tablespoon of vegetable oil. If using a wok, let the oil smoke briefly for extra flavor. If using a regular pan, skip the smoking step.
- Cook the eggs: Pour the beaten eggs into the pan. Stir-fry quickly until they take shape but remain slightly moist.
- Add the rice: Add the cold, cooked rice to the pan. If the rice is clumped together, break it apart using a spatula or spoon.
- Add green onions: Push the rice and eggs to one side of the pan. Add the remaining 1 tablespoon of vegetable oil to the empty side, followed by the chopped green onions. Mix the green onions into the rice and eggs.
- Season the rice: Pour the soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice grains are evenly coated and take on a light brown color.
- Serve: Remove from heat and serve hot. Enjoy while fresh and warm!
- Tips for Success
- Rice: Day-old rice works best as it’s drier and separates easily. Freshly cooked rice may be too moist and clumpy.
- Soy sauce: Use regular soy sauce; avoid dark soy sauce as it will overpower the dish.
- Wok tip: If using a wok, let the oil smoke briefly for that classic smoky takeout flavor.