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10-Minute Egg Fried Rice

A bowl of freshly made egg fried rice topped with chopped green onions and sesame seeds.
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A quick and budget-friendly egg fried rice recipe using leftover rice and pantry staples, perfect for a fast lunch or side dish.

Ingredients

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  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 2 cups cold cooked rice (day-old rice works best)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced (green parts only)

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Ensure the pan is hot before adding ingredients.
  2. Pour the beaten eggs into the hot skillet. Cook, stirring gently, until the eggs are just set but still slightly moist. Break the eggs into small pieces with your spatula.
  3. Add the cold cooked rice to the skillet. Break up any clumps with your spatula. Spread the rice in a single layer across the bottom of the pan. Let it cook undisturbed for 1-2 minutes to heat through and crisp slightly.
  4. Stir-fry the rice and eggs for 2-3 minutes, tossing frequently to prevent sticking and ensure even heating. Keep the grains moving to separate them.
  5. Drizzle the soy sauce and sesame oil over the rice. Continue to stir-fry for another 1-2 minutes until the rice is evenly coated and heated through.
  6. Stir in the sliced green onions just before serving.

Notes

  • Using cold, day-old rice is key to achieving separate grains. Freshly cooked rice will be too moist and sticky.
  • Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning and separation of the rice.
  • Adjust soy sauce to your preference.

Nutrition

Find it online: https://cutcooktaste.com/egg-fried-rice-10-minute-meal/