Quick Egg Fried Rice

This quick egg fried rice transforms leftover rice into a delicious meal in just 10 minutes. Perfectly seasoned with soy sauce and sesame oil, it makes an excellent main dish or side that tastes like it came from your favorite takeout spot.

I first made this recipe when I needed a quick dinner solution after a long workday. It has since become my go to weeknight staple that saves me from ordering takeout when I am too tired to cook something elaborate.

Ingredients

• Cooked jasmine rice: cold and day old for the perfect texture and to prevent mushiness
• Green onion: adds fresh flavor and color to brighten the dish
• Regular soy sauce: provides the classic umami flavor essential to authentic fried rice
• Sesame oil: gives that distinctive nutty aroma that makes restaurant fried rice memorable
• Large eggs: create protein rich ribbons throughout the dish
• Vegetable oil: ensures a hot cooking surface that prevents sticking

Step-by-Step Instructions

Heat the Oil:

Heat your vegetable oil in a large pan or wok over high heat until it begins to shimmer. If using a wok allow the oil to reach smoking point for that authentic wok hei flavor but skip this step if using a regular pan to prevent setting off smoke alarms in your kitchen.

Cook the Eggs:

Pour the beaten eggs into the hot oil and immediately begin stirring. Move quickly with your spatula to create soft scrambled eggs that are just barely set but still moist. The eggs will continue cooking when mixed with the rice so its important not to overcook them at this stage.

Add the Rice:

Quickly add your cold leftover rice to the pan with the eggs. If your rice has clumped together use your spatula to break it apart in the pan ensuring each grain gets coated with oil. Cold rice separates much better than freshly cooked which is why day old rice works best for this recipe.

Incorporate Aromatics:

Push everything to one side of your pan creating an empty space. Add the remaining oil to this space along with your chopped green onions allowing them to sizzle for about 10 seconds before mixing them into the rice and egg mixture. This technique infuses the oil with flavor before it coats the rice.

Season and Finish:

Pour your soy sauce and sesame oil along the edges of the hot pan which creates instant sizzle and aroma. Quickly toss everything together until all rice grains are evenly colored a light brown. Remove from heat immediately to prevent overcooking and serve while piping hot.

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My favorite aspect of this recipe is its simplicity. I learned the technique of pouring soy sauce along the hot edges of the pan from watching my grandmother cook when I was young. That sizzling sound and immediate aroma is what authentic fried rice is all about.

Rice Selection Matters

The type of rice you choose significantly impacts the final texture. Jasmine rice works beautifully because of its natural fragrance and ability to maintain distinct grains when fried. Basmati can also work well as can any long grain white rice. Short grain varieties like sushi rice tend to be too sticky for traditional fried rice resulting in clumps rather than the desired separate grains. Whatever rice you choose make sure it has been refrigerated for at least several hours or overnight to allow the grains to firm up and dry out slightly.

Easy Variations

This basic egg fried rice serves as an excellent canvas for countless variations. Add diced carrots peas or corn during the green onion stage for a vegetable fried rice. Leftover cooked chicken shrimp or cubed ham can be added when you mix in the rice. For a spicier version stir in a teaspoon of chili oil or sriracha at the end. My personal favorite variation includes diced bell peppers and a handful of bean sprouts added just before the soy sauce for extra crunch and nutrition without compromising the quick cooking time.

Serving Suggestions

While this egg fried rice is substantial enough to enjoy as a main dish it also pairs beautifully with other Asian inspired dishes. Serve alongside simple stir fried vegetables or with Chinese style broccoli for a complete meal. For protein consider pairing with teriyaki chicken kung pao tofu or simple garlic shrimp. I often serve this with a small side of kimchi or quick cucumber salad to add freshness and cut through the richness of the fried rice. A sprinkle of additional green onions or toasted sesame seeds makes for an attractive garnish if serving to guests.

Recipe FAQs

→ Why use day-old rice for fried rice?

Day-old cold rice works best because it has had time to dry out slightly, resulting in separate grains that won't clump together or become mushy when stir-fried. Freshly cooked rice contains too much moisture, leading to soggy fried rice.

→ Can I substitute jasmine rice with another type?

Yes, you can substitute jasmine rice with any long-grain white rice. Medium-grain rice will also work, though the texture will be slightly different. Avoid short-grain or sticky rice varieties as they tend to clump together too much.

→ Why should I avoid dark soy sauce for this dish?

Dark soy sauce is thicker, sweeter, and has a stronger flavor compared to light or regular soy sauce. It would overpower the delicate flavors in this simple egg fried rice and make the color too dark. Regular or light soy sauce provides just the right amount of saltiness and color.

→ Can I add other vegetables or protein to this dish?

Absolutely! This basic version is perfect for customization. Popular additions include peas, carrots, corn, bell peppers, or proteins like diced ham, chicken, shrimp, or tofu. Just add vegetables before the rice to ensure they cook through, and pre-cook any meat you plan to add.

→ How do I prevent the eggs from overcooking?

The key is to stir-fry the eggs just until they begin to set but are still slightly moist before adding the rice. This ensures the eggs remain tender in the final dish. If you cook the eggs completely before adding rice, they can become rubbery when stir-fried further.

→ Why add the sauces along the edges of the pan?

Adding soy sauce and sesame oil to the hot edges of the pan or wok allows the sauces to heat up quickly and caramelize slightly, enhancing their flavors before they're mixed with the rice. This technique helps distribute the sauce more evenly throughout the dish.