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–+ servings
Merry

10-Min Easy Egg Fried Rice - Quick & Flavorful Meal

This 10-Minute Easy Egg Fried Rice is the ultimate quick and comforting meal that’s perfect for busy weeknights. With just a handful of ingredients, you can transform cold, leftover rice into a flavorful, golden masterpiece. Fluffy scrambled eggs, fragrant green onions, and a drizzle of soy sauce and sesame oil come together in this simple yet satisfying dish. Whether you’re making it as a main meal or a delicious side, it’s a recipe you’ll keep coming back to!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings (as a main dish) or 4 servings (as a side)
Course: Main Course or Side Dish
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 cups cold day-old cooked jasmine rice
  • 4 large eggs beaten
  • 1 green onion finely chopped
  • 2.5 tablespoons regular soy sauce not dark soy sauce
  • ½ tablespoon sesame oil
  • 2 tablespoons vegetable oil or any neutral oil

Method
 

  1. Heat the Oil
  2. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. If using a wok, let the oil smoke slightly for that authentic stir-fry flavor. If using a regular pan, heat the oil until shimmering but avoid letting it smoke.
  3. Scramble the Eggs
  4. Add the beaten eggs to the hot pan. Stir-fry quickly using a spatula until the eggs start to set but remain slightly soft and moist.
  5. Add the Rice
  6. Break up any clumps in the cold jasmine rice with your hands before adding it to the pan. Stir it into the scrambled eggs, ensuring the rice is evenly mixed.
  7. Add Green Onions
  8. Push the rice and eggs to one side of the pan. Add the chopped green onions to the empty side and sauté for 30 seconds before mixing them into the rice.
  9. Season the Rice
  10. Drizzle the soy sauce and sesame oil around the edges of the pan. Toss everything together until the rice takes on an even golden-brown color and is fully coated with the seasonings.
  11. Serve Immediately
  12. Remove the pan from the heat and serve the fried rice hot. Garnish with additional green onions or sesame seeds if desired.

Notes

  • Cold Rice is Key: Using day-old, cold rice prevents clumping and ensures a perfect texture. If you don’t have leftover rice, cook fresh rice, spread it on a baking sheet, and chill it in the fridge for 30 minutes before using.
  • Customize the Dish: Feel free to add vegetables like peas, carrots, or bell peppers, or proteins like shrimp, chicken, or tofu.
  • Control the Heat: Stir-frying works best with medium-high heat. Too low, and the rice won’t crisp up; too high, and it could burn.
  • Storage: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.
  • Gluten-Free Option: Use Tamari instead of soy sauce to make this recipe gluten-free.

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