Description
This Easy Egg Fried Rice is a quick and flavorful dish perfect for using up leftover jasmine rice. With a simple combination of eggs, green onion, soy sauce, and toasted sesame oil, it delivers a classic Asian-inspired taste that can be whipped up in just 10 minutes. Ideal for a satisfying and fuss-free meal for two.
Ingredients
Scale
Main 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 oil: Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until hot and shimmering to ensure the pan is ready for frying.
- Cook eggs: Pour in the beaten eggs and stir quickly until they are just set but still moist. Then push the eggs to one side of the pan to make room for the rice.
- Add rice and stir-fry: Add the remaining 1 tablespoon of oil and the cold jasmine rice. Break up any clumps and stir-fry the rice with the eggs for 1 to 2 minutes, ensuring the rice heats through evenly.
- Cook green onion: Push the rice and eggs aside and briefly sauté the finely chopped green onion in the open space of the pan to bring out its aroma, then mix everything together thoroughly.
- Add sauces and finish: Drizzle soy sauce and toasted sesame oil around the edge of the pan, allowing them to sizzle before tossing everything together until well-coated and heated through.
- Serve: Serve the egg fried rice immediately for the best texture and flavor.
Notes
- Day-old cold rice works best as it prevents clumping and gives the perfect texture.
- Use a high smoke point oil like vegetable, canola, or avocado for frying.
- You can add other vegetables or proteins like peas, carrots, or shrimp if desired.
- Adjust soy sauce to taste based on salt preference.
- Cooking over high heat ensures a good stir-fry texture and flavor development.
