10-Min. Easy Egg Fried Rice (6 Ingredients!)

10-Min. Easy Egg Fried Rice (6 Ingredients!)

This quick 10-minute egg fried rice recipe turns cold leftover rice into a savory, 6-ingredient meal. This easy fried rice recipe is perfect for busy weeknights when you need dinner fast. The rice cooks up fluffy and light with the savory flavor of Chinese takeout.

4.99 from 87 votes

Print Recipe Pin Recipe

Prep Time 2

Cook Time 8

Total Time 10

Course Main Course

Cuisine Chinese

Servings

Calories per serving 501 kcal

Ingredients

2 cups cooked jasmine rice cold, day-old, broken up
4 large eggs beaten
1 green onion finely chopped
2 tbsp vegetable oil or any neutral oil
2.5 tablespoon regular soy sauce or light soy sauce
½ tablespoon sesame oil toasted kind

Instructions

Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. If using a carbon-steel wok, let the oil smoke slightly for about 30 seconds. Skip this wait with a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs for about 30 seconds, then spread the rice into an even layer and let it toast undisturbed for 30 seconds.
Push the rice and eggs to one side. Add the remaining oil to the empty space and sauté the green onions for about 10 seconds or until fragrant, then stir-fry everything together.
Pour the soy sauce and sesame oil around the hot edges of the pan and let them sizzle for 5 seconds. Stir-fry until the rice is evenly coated and lightly browned. Remove from the heat and season with salt, if needed.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition