Quick Egg Fried Rice (Print Version)
# Ingredients:
→ Rice and Aromatics
01 -
2 cups of chilled jasmine rice from the day before (warm or freshly-made rice won’t work here).
02 -
1 green onion, chopped very fine for topping.
→ Sauces and Oils
03 -
2 tablespoons of a neutral cooking oil like vegetable oil.
04 -
½ tablespoon of sesame oil for that classic toasted aroma.
05 -
2.5 tablespoons regular soy sauce (skip the dark one—it’s way too strong).
→ Proteins
06 -
4 large eggs, whipped until nice and airy.
# Instructions:
01 -
Pour vegetable oil into a big skillet or wok. If it’s a wok, let the oil get super hot until it lightly smokes; this gives it that authentic 'wok hei' kick. If it’s a skillet, you can skip the smoke trick.
02 -
Toss in the beaten eggs and keep stirring them around so they stay fluffy and soft.
03 -
Once the eggs are still a little wet, mix in the rice. Break apart any chunks you see to spread everything out evenly in the pan.
04 -
Push the rice-egg combo to one side. Drizzle the rest of the oil into the empty space, toss in the chopped green onions, and then stir everything together.
05 -
Drizzle the soy sauce and sesame oil around the pan’s edges (this helps coat the rice evenly with flavor). Stir until all the grains have that signature golden-brown color. Remove it from the heat and serve immediately while it’s piping hot!
# Notes:
01 -
This fried rice recipe takes just 10 minutes to whip up and is perfect for turning leftover rice into something amazing.
02 -
Chilled rice works best because it’s firm and won’t turn mushy.