Easy Egg Fried Rice Recipe

Here is a simple and popular recipe for Easy Egg Fried Rice.

Easy Egg Fried Rice Recipe

This recipe is quick and works best with day-old cooked rice. Using cold, day-old rice helps prevent the fried rice from becoming mushy.

Yields: 2-3 servings Prep time: 5 minutes Cook time: 10 minutes

Ingredients:

• 3 cups cooked white rice (preferably cold, day-old Jasmine or long-grain rice)
• 2 tablespoons neutral cooking oil (such as vegetable, canola, or peanut oil), divided
• 2 large eggs, lightly beaten with a pinch of salt
• 1/2 cup chopped onion or white parts of green onions (scallions)
• 1/2 cup mixed vegetables (e.g., frozen peas and carrots, thawed) - Optional
• 2 tablespoons soy sauce (or to taste)
• 1 teaspoon sesame oil (optional, for flavor)
• 1/4 teaspoon ground white pepper (optional)
• Green parts of 1-2 green onions, sliced (for garnish/flavor)
• Salt to taste (optional, use sparingly after adding soy sauce)

Instructions:

1. Prep the Eggs: Heat 1 teaspoon of the cooking oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs. Scramble the eggs until they are cooked through but still slightly moist. Transfer the eggs to a plate and set aside.
2. Sauté Aromatics: Add the remaining cooking oil to the wok over high heat. Add the chopped onion (or white parts of green onion) and mixed vegetables (if using). Stir-fry for 1-2 minutes until the onion is slightly softened and the vegetables are heated through.
3. Add the Rice: Add the cold cooked rice to the wok. Use the back of your spatula to break up any large clumps of rice. Stir-fry for about 2-3 minutes, until the rice is heated through and a little toasted.
4. Season and Combine: Pour the soy sauce and sesame oil (if using) over the rice. Sprinkle with white pepper (if using). Stir well to coat all the rice grains evenly.
5. Fold in Egg and Scallions: Add the reserved scrambled egg back into the wok. Add most of the sliced green parts of the green onions, saving a little for garnish. Stir-fry for another 1-2 minutes to combine everything and ensure the egg is broken into small pieces. Taste and add a pinch of salt if needed.
6. Serve: Remove from heat, transfer to a serving dish, and garnish with the remaining green onions. Serve immediately.

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Pro Tips for the Best Fried Rice:

• Cold Rice is Key: Using day-old, chilled rice is crucial as it has less moisture, preventing a soggy texture.
• High Heat: Fried rice is best cooked quickly over high heat to achieve a slightly smoky flavor (known as "wok hei").
• Don't Crowd the Pan: Cook in batches if you are making a very large amount, as crowding the pan lowers the temperature and leads to steaming instead of frying.
• Seasoning: Soy sauce is the main salty component. Add other seasonings like salt only after the soy sauce to avoid over-salting.

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