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Egg Fried Rice

Egg Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 cups cold cooked white rice
  • 3 large eggs
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 green onions, thinly sliced (white and green parts separated)
  • 1 clove garlic, minced (optional)
  • Salt and white pepper to taste

Method
 

  1. Heat a wok or large skillet over high heat. Add 1 tbsp oil, swirl, then scramble eggs until just soft, about 30 seconds to 1 minute. Remove and set aside.
  2. Add remaining 1 tbsp oil to the pan. Stir-fry white scallion parts and garlic for 10 seconds. Add cold rice, break up clumps, and cook undisturbed for 1 to 2 minutes, then stir and cook another 2 to 3 minutes until golden and crispy.
  3. Drizzle soy sauce over rice and toss to coat. Return eggs to pan, breaking them up, and drizzle with sesame oil. Stir to combine.
  4. Add green scallion parts and a pinch of white pepper. Toss for 30 seconds. Serve immediately.

Notes

Cold rice is key for that chewy-yet-crispy texture. If you start with fresh rice, chill it on a sheet pan for 30 minutes first. Feel free to add a handful of frozen peas or a dash of chili crisp.