Description
A lightning-fast, flavorful egg fried rice made with cold, day‑old jasmine rice, fluffy scrambled eggs, aromatic green onions, and umami-rich soy sauce—ready in just ten minutes!
Ingredients
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2 cups cooked jasmine rice (cold, day‑old ideally)
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1 green onion, finely chopped
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2½ tablespoons regular soy sauce (not dark soy sauce)
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1½ tablespoons sesame oil
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4 large eggs, beaten
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2 tablespoons vegetable oil (or any neutral oil)
Instructions
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Heat the vegetable oil in a large pan or wok. If using a wok, allow the oil to smoke; skip this if using a normal pan.
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Pour in beaten eggs; quickly stir‑fry so they form soft curds.
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Once eggs are shaped but still moist, add rice; break apart any clumps.
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Sweep everything to one side of the pan; add remaining oil in the empty space along with chopped green onion. Mix into rice.
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Drizzle soy sauce and sesame oil around the edges of the pan. Toss until rice is evenly browned.
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Remove from heat and serve immediately—enjoy while hot!
Notes
Day‑old cold rice is critical to avoid clumping and achieve the ideal texture.
Use neutral vegetable oil with a high smoke point; leave sesame oil to finishing touches only.
For a healthier twist, swap in brown rice or add veggies like peas and carrots to boost fiber and nutrition.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main dish / Side dish
- Method: Stir‑fry
- Cuisine: Chinese / Asian