Egg Fried Rice
This easy egg fried rice is quick, flavorful, and perfect for using leftover rice. A comforting, better-than-takeout dish ready in minutes!
Equipment
- Wok or Large Skillet
Ingredients
- 2 cups jasmine rice, cooked & day-old or any long-grain white rice
- 4 large eggs, beaten
- 1 green onion, finely chopped
- 2.5 tbsp soy sauce (regular or light) avoid dark soy sauce
- 0.5 tbsp sesame oil
- 2 tbsp vegetable oil or any neutral oil
Instructions
- Heat vegetable oil in a large pan or wok. If you’re using a wok, heat until the oil begins to smoke. If using a normal pan, skip smoking the oil.
- Pour in the beaten eggs and quickly stir-fry until the eggs start to take shape but remain slightly moist.
- Add the cold, day-old rice. Break apart any clumps in the pan and stir to combine with the eggs.
- Push the rice and eggs to one side of the pan. Add a little more oil to the empty space and sauté the green onions briefly.
- Pour the soy sauce and sesame oil along the edges of the pan. Toss everything until the rice is evenly coated and brown.
- Remove from heat and serve hot. Enjoy immediately!
Notes
This recipe works great with leftover rice. You can add peas, carrots, or cooked chicken for more flavor.
