Description
This classic Egg Fried Rice recipe is a quick and easy dish perfect for using up day-old jasmine rice. It features fluffy scrambled eggs, vibrant green onions, and the savory flavors of soy and sesame oil. Ready in just 15 minutes, it’s a satisfying meal for two that balances texture and taste beautifully.
Ingredients
Scale
Rice and Eggs
- 2 cups cooked jasmine rice (cold, ideally day-old)
- 4 large eggs, beaten
Oils and Seasonings
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce (not dark soy sauce)
- 1/2 tablespoon sesame oil
Instructions
- Heat the Oil: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat until it shimmers or smokes briefly for enhanced flavor.
- Cook the Eggs: Pour in the beaten eggs and stir quickly to scramble. Cook until the eggs begin to set but remain slightly moist, then remove them from the pan and set aside.
- Add the Rice: Add the cold, cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for 1 to 2 minutes until it’s heated through.
- Add Green Onions: Push the rice to one side of the pan. Add the remaining tablespoon of oil to the empty space and sauté the chopped green onions for about one minute, then stir everything together.
- Season the Rice: Pour the soy sauce and sesame oil around the edges of the pan to warm them up, then mix thoroughly to evenly distribute the flavors.
- Final Mix and Serve: Return the cooked eggs to the pan, stirring them into the rice. Cook for another minute, then remove from heat and serve immediately.
Notes
- Using day-old rice prevents the dish from becoming mushy and helps achieve perfect fried rice texture.
- Feel free to add vegetables like peas, carrots, or bell peppers for added nutrition and color.
- You can substitute regular soy sauce with low-sodium soy sauce if you prefer less salt.
- Cook on medium-high heat to get a slight crispness on the rice.
- Sesame oil is added at the end to preserve its aromatic flavor.
