This Egg Fried Rice is a simple and flavorful dish that you can whip up in minutes. Made with cold day-old jasmine rice, perfectly scrambled eggs, and a blend of soy sauce and sesame oil, this recipe is perfect as a quick side dish or a main course. It’s ideal for using up leftover rice, and with just a few ingredients, you’ll have a tasty and satisfying meal on the table in no time.
Why You’ll Love This Egg Fried Rice ?
This fried rice is incredibly easy to make and is versatile enough to pair with just about anything. The combination of soft scrambled eggs, crispy rice, and savory soy sauce makes it a comforting dish that’s packed with flavor. Plus, it’s a great way to use up leftover rice and turn it into something delicious!
Ingredients
- 2 cups cooked jasmine rice (cold, day-old is ideal)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce (not dark soy sauce)
- ½ tablespoon sesame oil
- 4 large eggs, beaten
- 2 tablespoons vegetable oil (or any neutral oil)
How to Make Easy Egg Fried Rice
1. Heat the Oil:
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. If using a wok, allow the oil to smoke slightly before adding the eggs. If using a regular pan, you can skip the smoking step.
2. Cook the Eggs:
- Pour the beaten eggs into the pan and quickly stir-fry them. Move the eggs around the pan until they take shape but remain slightly moist.
3. Add the Rice:
- Once the eggs are mostly cooked, toss in the cold rice. If the rice is clumped together, gently break it apart in the pan using your spatula.
4. Add Green Onions:
- Push the eggs and rice to one side of the pan, creating an empty space. Add a little more oil into the empty space, then add the chopped green onions. Stir-fry the green onions for a few seconds before mixing them into the rice and eggs.
5. Add Soy Sauce and Sesame Oil:
- Pour the soy sauce and sesame oil around the edges of the pan. Toss everything together, ensuring that the rice is evenly coated and has turned a light brown color from the soy sauce.
6. Serve Hot:
- Remove the pan from the heat and serve the egg fried rice hot. Enjoy while it’s fresh and flavorful!
Variations
- Vegetable Fried Rice: Add chopped carrots, peas, or bell peppers for extra texture and color.
- Protein Add-Ins: Include cooked shrimp, chicken, or tofu for a heartier version.
- Garlic Twist: Sauté minced garlic along with the green onions for a more aromatic dish.
Equipment
- Large pan or wok
- Spatula
- Mixing bowls
Egg Fried Rice
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss the rice in a hot pan for a few minutes until warmed through. You can also microwave it for a quick meal.
What to Serve with Egg Fried Rice
This fried rice pairs perfectly with stir-fried vegetables, grilled meats, or Asian-inspired dishes like sweet and sour chicken, teriyaki beef, or a simple cucumber salad. You can also serve it as a side with soup or dumplings.
Tips
- Day-Old Rice: Day-old rice works best because it’s drier, which helps achieve the perfect fried rice texture without becoming mushy.
- Quick Cooking: Stir-fry the eggs quickly and at a high temperature to keep them soft and prevent overcooking.
- Soy Sauce: Be sure to use regular soy sauce for this recipe, as dark soy sauce will make the dish too strong and salty.
FAQ
Can I use freshly cooked rice?
Yes, but make sure the rice is completely cooled before using to prevent it from becoming mushy. Spread it out on a tray to cool quickly.
Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce or tamari to make this dish gluten-free.
Approximate Nutrition Information (per serving)
- Calories: 290
- Carbohydrates: 25g
- Protein: 9g
- Fat: 15g
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Egg Fried Rice
This Easy Egg Fried Rice is quick, versatile, and perfect for satisfying your cravings in minutes!
Ingredients
- 2 cups cooked jasmine rice (cold, day-old ideally)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce
- ½ tablespoon sesame oil
- 4 large eggs, beaten
- 2 tablespoons vegetable oil