Description
Try this 10 min easy egg fried rice—simple, speedy, savory fried rice you can make in minutes with everyday ingredients.
Ingredients
Scale
- 2 cups cooked jasmine rice (cold and day‑old; or substitute 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
- Prep your rice and ingredients
- Ensure your cooked rice is well chilled (ideally overnight in the refrigerator) so the grains separate.
- Chop the green onion (reserve some green bits for garnish if desired).
- Beat the eggs in a bowl and set aside.
- Heat the wok / skillet
- Place a large nonstick pan or wok over medium-high to high heat. Let it get quite hot.
- Add 1 tablespoon of the vegetable (neutral) oil and swirl to coat.
- Cook the eggs
- Pour the beaten eggs into the hot pan. Let them sit undisturbed for a few seconds until they begin to set around the edges.
- Gently scramble, pulling the eggs from the sides into soft curds until just cooked (still slightly moist), then remove the eggs to a bowl and set aside.
- Stir-fry the rice
- In the now-empty pan (or after wiping clean, if necessary), add the remaining 1 tablespoon vegetable oil. Add the cold rice, breaking up any large clumps with a spatula or spoon.
- Stir-fry for 1–2 minutes until the rice is heated through and each grain is separate.
- Add seasonings and green onion
- Drizzle in the soy sauce and sesame oil over the rice. Mix quickly and thoroughly so the rice is evenly seasoned.
- Add most of the chopped green onion (reserving a little for garnish).
- Fold in the eggs
- Return the cooked eggs to the pan, folding them into the rice gently so you get bits of egg interspersed throughout.
- Continue stir-frying for another 30 seconds to a minute, just until everything is heated and well combined.
- Serve immediately
- Transfer to plates or bowls. Sprinkle the reserved green onion over the top for color and freshness. Serve hot.
Notes
Cold, day-old rice is crucial—freshly cooked rice tends to be moist and clumps when fried, leading to mushy texture.
High heat helps to fry quickly, give a little “wok hei” effect (slight toasty aroma).
Break up clumps with the back of your spatula so each grain is separated.
Timing counts—don’t overcook the eggs or rice; keep the process flowing.
Adjust seasoning to taste: if you like it saltier, add a bit more soy sauce, but go gradually to avoid over-salting.