10 Min Easy Egg Fried Rice (Print Version)
# Ingredients:
→ Rice and Aromatics
01 -
2 cups cold day-old jasmine rice (using fresh rice won't give you the same texture)
02 -
1 green onion, finely chopped
→ Sauces and Oils
03 -
2.5 tablespoons regular soy sauce (not dark soy sauce - it's too intense!)
04 -
½ tablespoon sesame oil for that authentic Asian flavor
05 -
2 tablespoons vegetable oil or any neutral cooking oil
→ Proteins
06 -
4 large eggs, beaten until frothy
# Instructions:
01 -
Heat vegetable oil in a large pan or wok. If using a wok, let the oil reach smoking point for that authentic 'wok hei' flavor. If using a regular pan, skip the smoking step.
02 -
Pour in your beaten eggs and quickly stir-fry them, keeping them moving so they form soft, fluffy pieces.
03 -
While the eggs are still slightly moist, add your rice. If you notice any clumps, break them apart in the pan for even cooking.
04 -
Push everything to one side of the pan. Add the remaining oil to the empty space along with green onions, then mix everything together.
05 -
Pour soy sauce and sesame oil around the edges of the pan (this helps create that restaurant-style flavor!). Toss until all rice grains are evenly colored brown. Take off heat and serve immediately while hot!
# Notes:
01 -
This quick 10-minute fried rice is perfect when you have leftover rice and need a fast, satisfying meal
02 -
Using day-old cold rice prevents the fried rice from becoming mushy