Description
Egg Fried Rice made with leftover rice and eggs in just 10 minutes. Simple, fast, and full of classic takeout flavor.
Ingredients
Scale
- 2 cups cooked jasmine rice, cold and day-old
- 4 large eggs, beaten
- 1 green onion, finely chopped
- 2½ tablespoons light soy sauce
- ½ tablespoon sesame oil
- 2 tablespoons vegetable oil
Instructions
- Heat oil in a large pan or wok over high heat.
- Pour in beaten eggs and stir quickly until just set.
- Add rice and break apart while tossing with eggs.
- Push rice to one side, add green onion, then mix together.
- Drizzle soy sauce and sesame oil around the pan edges.
- Toss until rice is evenly colored and heated through.
- Remove from heat and serve hot.
Notes
- Use cold, day-old rice for best texture.
- Avoid dark soy sauce to prevent overpowering flavor.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 501
- Sugar: 1g
- Sodium: 1384mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0.04g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 327mg