Egg Fried Rice
Egg Fried Rice is a delicious and satisfying dish that is perfect for busy days. It's customizable and a wonderful introduction to cooking Asian cuisine at home.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice (cold, day-old rice works best)
- 1 piece 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
Preparation
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. If using a wok, let the oil smoke lightly for enhanced flavor. Skip the smoking step if using a regular pan.
- Pour the beaten eggs into the hot oil. Stir-fry quickly, moving the eggs around the pan so they set but remain moist.
- Once the eggs are partially set, add the cooked jasmine rice. Break up any clumps of rice in the pan and toss to combine with the eggs.
- Push the rice and eggs to one side of the pan, creating space on the other side. Add the remaining oil to this empty space, then toss in the chopped green onions. Mix the green onions into the rice and eggs.
- Drizzle the soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice grains are evenly coated and turn a light brown color.
- Remove from heat and serve hot. Enjoy the Egg Fried Rice as is or pair it with your favorite stir-fry or protein.
Notes
To store Egg Fried Rice, allow it to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to three days. For reheating, use a microwave or a pan on low heat, adding a splash of water to help steam the rice back to fluffiness. If you want to freeze it, portion the rice into freezer-safe bags and it will keep well for up to three months. Reheat from frozen, and enjoy!