Can I use fresh rice for egg fried rice?

While day-old rice is preferred for its texture, you can use fresh rice by spreading it out on a baking sheet to cool. Let it sit in the fridge for 45-60 minutes to reduce moisture before frying for the best results.

Can I make this dish without sesame oil?

Yes, if you’re out of sesame oil or allergic, you can substitute with oyster sauce for a similar depth of flavor, or use more soy sauce to enhance the savory notes.

How can I make egg fried rice spicier?

To add a kick of heat, stir in chili oil, red pepper flakes, or fresh chopped chilies to your egg fried rice after cooking. You can also add spicy soy sauce for an extra burst of flavor.

Can I add vegetables to this fried rice?

Absolutely! You can add frozen peas, carrots, corn, or any vegetables you prefer. Just stir-fry them along with the green onions for added texture and color.

Egg Fried Rice – Easy 10-Minute Recipe

Name: Egg Fried Rice
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 2 cups cooked jasmine rice (cold & day-old, or substitute with any white long grain rice); 1 green onion, finely chopped; 2.5 tablespoons regular soy sauce (or light soy sauce); ½ tablespoon sesame oil; 4 large eggs, beaten; 2 tablespoons vegetable oil (or any neutral oil like avocado or canola oil)

Description

Egg Fried Rice is a simple, flavorful dish that comes together in just 10 minutes. Perfect for busy weeknights, this dish combines fluffy rice, scrambled eggs, soy sauce, and sesame oil for a quick and delicious meal. It’s a versatile recipe, making it easy to add vegetables or proteins for extra variety. The combination of savory soy sauce and nutty sesame oil brings the perfect balance of flavors, making it a go-to dish for both novice and experienced cooks alike.

Ingredients

Scale

2 cups cooked jasmine rice (cold & day-old, or substitute with any white long grain rice)
1 green onion, finely chopped
2.5 tablespoons regular soy sauce (or light soy sauce)
½ tablespoon sesame oil
4 large eggs, beaten
2 tablespoons vegetable oil (or any neutral oil like avocado or canola oil)

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Instructions

Heat vegetable oil in a large pan or wok. If using a wok, let the oil get hot enough to smoke. If using a regular pan, skip the smoking step.
Pour in the beaten eggs and stir quickly to scramble until just set but still moist.
Add the cold, day-old rice to the pan. If the rice is clumped, break it apart using your spatula.
Push the rice and eggs to one side of the pan, and add more oil if needed. Toss in the chopped green onions and stir-fry briefly.
Pour the soy sauce and sesame oil along the edges of the wok or pan, allowing them to toast slightly before mixing them through the rice.
Stir everything together until the rice is evenly coated with the soy sauce, and the grains are browned. Remove from heat and serve immediately.

Notes

Using day-old rice is essential for the best texture. Fresh rice can become too sticky.
If you don’t have sesame oil, you can substitute with oyster sauce or extra soy sauce for flavor.
For a spicier version, add chili oil or red pepper flakes.
Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Prep Time: 2 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 501 kcal
Sugar: 1g
Sodium: 1384mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0.04g
Carbohydrates: 47g
Fiber: 1g
Protein: 18g
Cholesterol: 327mg