Quick 6-Ingredient Egg Fried Rice (Print version)
A 10-minute egg fried rice using just 6 ingredients and cold leftover rice. Fluffy, savory, and better than takeout.
# Ingredients:
For the fried rice
01 -
3 cups (450 g) cold cooked jasmine rice, preferably day-old
02 -
2 large eggs, beaten
03 -
2 tablespoons neutral oil, divided
04 -
2 tablespoons regular soy sauce
05 -
1/2 tablespoon toasted sesame oil
06 -
2 green onions, thinly sliced
07 -
Salt and white pepper to taste
# Instructions:
01 -
Use your fingers to break up any clumps of cold rice so the grains are loose and separate. This only takes a minute but it makes a huge difference in texture.
02 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and stir constantly for about 30 seconds until they form soft curds. Remove them from the pan while they still look slightly wet.
03 -
Add the remaining 1 tablespoon of oil to the pan, then add the cold rice. Toss over high heat for 2 to 3 minutes until every grain is hot and some edges start to crisp.
04 -
Push the rice to the sides of the pan and pour the soy sauce into the empty space. Toss to coat the grains evenly, then drizzle sesame oil over the top. Add the sliced green onions, give everything one last toss, and serve immediately.
# Good to know:
01 -
Best served immediately while the rice is hot and the edges are still crisp.