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Egg fried rice is a delightful dish that combines fluffy rice with savory flavors, all topped off with a perfectly cooked sunny-side-up egg. This recipe is not only quick to prepare but also incredibly satisfying, making it a perfect choice for a busy weeknight dinner. With a few simple ingredients, you can create a meal that’s both comforting and delicious.
Why You’ll Love This Recipe
Egg fried rice is a versatile dish that can be enjoyed on its own or as a side. It’s packed with flavor and can be made in under 30 minutes, making it ideal for those nights when you need something quick yet satisfying.
- Quick and easy to whip up in under 30 minutes.
- Customizable with your favorite vegetables or proteins.
- Perfect for using up leftover rice and reducing food waste.
- Comforting and filling for the whole family.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 large eggs
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables (like peas and carrots)
How to Make Egg Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the cooked rice and stir-fry for about 3-4 minutes, breaking up any clumps and allowing it to heat through.
- If using mixed vegetables, add them to the skillet and stir-fry for an additional 2 minutes until tender.
- Push the rice and vegetables to one side of the skillet. Add the remaining tablespoon of oil to the empty side.
- Crack the eggs into the skillet and scramble them until they are just set, about 1-2 minutes. Mix the eggs into the rice mixture.
- Add the soy sauce and sesame oil, stirring well to combine all the ingredients. Season with salt and pepper to taste.
- Finally, add the sliced green onions and stir-fry for another minute before removing from heat.
- Serve hot, topped with a sunny-side-up egg if desired.
Tips for the Best Results
- Use day-old rice for the best texture; it’s drier and less sticky than freshly cooked rice.
- Make sure your skillet or wok is hot enough to achieve that nice stir-fry effect.
- Don’t overcrowd the pan; if making a large batch, consider cooking in batches to ensure even cooking.
Easy Variations
- For added protein, toss in cooked chicken, shrimp, or tofu.
- Incorporate different vegetables like bell peppers, corn, or broccoli for a colorful twist.
- Add heat with a splash of sriracha or a sprinkle of red pepper flakes.
What to Serve With It
- A side of steamed dumplings for a complete meal.
- A fresh cucumber salad to balance the richness of the fried rice.
- Miso soup for a comforting starter.
Storage and Reheating
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Egg fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet with a little oil to regain its texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 large eggs
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables (like peas and carrots)
Instructions:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the cooked rice and stir-fry for about 3-4 minutes.
- If using mixed vegetables, add them to the skillet and stir-fry for 2 minutes.
- Push the rice and vegetables to one side of the skillet.
- Add the remaining tablespoon of oil and scramble the eggs until set.
- Mix the eggs into the rice mixture, then add soy sauce and sesame oil.
- Stir in green onions and serve hot.
Notes: Use day-old rice for best texture and flavor.
