10 Min Egg Fried Rice (Print Version)
# Ingredients:
→ Rice and Aromatics
01 -
2 cups of jasmine rice that's been refrigerated overnight (fresh rice won't give you the right result)
02 -
1 finely sliced green onion
→ Sauces and Oils
03 -
2 tablespoons of any neutral oil like vegetable oil
04 -
Half a tablespoon of sesame oil for a classic Asian vibe
05 -
2 and a half tablespoons of regular soy sauce (skip dark soy sauce—it’s too bold!)
→ Proteins
06 -
4 large eggs, whisked until light and airy
# Instructions:
01 -
In a big pan or wok, heat up the veggie oil. If using a wok, let it get really hot until it smokes for extra flavor. Skip the smoking part if you're going with a regular pan.
02 -
Pour the eggs into the hot pan and stir them around quickly to make soft, fluffy pieces.
03 -
Toss in your cold rice while the eggs are still slightly wet, and break up any clumps so everything cooks evenly.
04 -
Move the rice and eggs to one side of the pan. Drizzle the rest of the oil into the empty space along with the green onions, then mix everything back together.
05 -
Drizzle the soy sauce and sesame oil around the edge of the pan (this gives that signature taste!). Stir until the rice looks evenly coated, then turn off the heat and dish it out to eat right away!
# Notes:
01 -
This 10-minute fried rice is a great choice when you’ve got leftover rice and need a quick meal that hits the spot.
02 -
Cold, day-old rice works best because it keeps the texture from getting soggy.