Description
This quick and easy Egg Fried Rice is a delicious way to use up leftover rice. Fluffy, savory, and packed with flavor, it’s made with day-old jasmine rice, scrambled eggs, soy sauce, and sesame oil for a perfect side dish or light meal.
Ingredients
Scale
- 2 cups cooked jasmine rice (cold, ideally day-old)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce (not dark soy sauce)
- ½ tablespoon sesame oil
- 4 large eggs, beaten
- 2 tablespoons vegetable oil (or any neutral oil)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs to the pan and cook, stirring constantly, until scrambled and fully cooked. Remove the eggs from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the cold jasmine rice and cook, stirring occasionally, for about 2-3 minutes to heat the rice through.
- Add the chopped green onion and sauté for another 1-2 minutes.
- Drizzle the soy sauce and sesame oil over the rice, stirring to evenly coat.
- Add the cooked scrambled eggs back to the pan and mix everything together.
- Cook for another 1-2 minutes, then serve hot.
Notes
- For best results, use cold, day-old rice as it helps prevent the rice from becoming mushy.
- You can add other vegetables like peas or carrots for extra flavor and texture.
- Adjust the soy sauce to taste depending on your preference for saltiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course / Side Dish
- Method: Stir-Frying
- Cuisine: Asian