Easy Egg Fried Rice (Just 5 Ingredients!)

Today, let’s make super simple egg fried rice with just five ingredients. I’d love to say it only takes 5 minutes, but let’s be generous and give ourselves 10 minutes to make it happen. Once you’ve mastered this egg fried rice, trust me, you’ll save yourself a ton of takeout bills for the rest of your life. I guarantee it!

EGG FRIED RICE (4 servings)

Ingredients:

• 4 cups (840g) cooked and cooled white rice (preferably day-old jasmine rice)
• 3 green onions
• 5 large eggs
• Kosher salt, to taste
• 4 tbsp neutral-tasting oil (such as canola, avocado, vegetable, etc.), divided
• 2.5 tbsp soy sauce
• Small pinch of MSG (optional)
• 2 tsp toasted sesame oil (optional)

Instructions:

PREP INGREDIENTS

1. Thinly slice the green onions.

2. In a small container, beat the eggs with a pinch of salt.

MAKE EGG FRIED RICE

1. In a large wok (or pan), add 2 tablespoons of oil and heat it over high heat. Once it gets nice and hot, pour in the beaten eggs and cook for 30 seconds or until the bottom turns lightly browned. Flip and cook the other side for another 30 seconds.

2. Push the eggs to one side, add 2 tablespoons of oil to the empty space, then add the cooked rice. Move the eggs to the top of the rice, break them into smaller pieces, and stir-fry everything together for 2 minutes. (For a more aromatic fried rice, you can saute chopped green onions and garlic in the oil before adding the rice.)

3. Add the soy sauce around the sides of the wok and let it sit for 20 seconds to enhance the smoky, charred flavor. Add a pinch of MSG (if using), and stir-fry everything for 2 more minutes.

4. Taste and add salt to taste. Once it tastes perfect to you, add the green onions, sesame oil (if using), and give it a final mix. Transfer it to a serving plate and enjoy!

Storing and Reheating Leftovers

Fried rice is best enjoyed fresh, but leftovers can also be tasty if stored and reheated properly. Here’s how to do it:

• Storing Leftovers: Let the fried rice cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months using freezer-safe containers or resealable bags.
• Reheating: Reheat fried rice in the microwave or on the stovetop. For the microwave, sprinkle a tablespoon or two of water over the rice, cover the dish, and heat until warmed through. If reheating on the stovetop, heat a little oil in a pan, add the rice, and stir frequently. To keep the rice moist, you can add a splash of water if needed.

Serving Suggestions

Egg fried rice is a great main dish on its own, but it also pairs beautifully with other Chinese favorites like Kung Pao Chicken, Beef and Broccoli, Mapo Tofu, Cashew Chicken, or a simple vegetable stir-fry.

WATCH FULL VIDEO

FAQ

1. What type of rice is best for making egg fried rice?

• For the best egg fried rice, use long-grain rice like jasmine rice. Long-grain rice has a slightly sticky texture that helps the grain stay separate and fluffy, which is ideal for stir-frying. While short-grain rice can also be used, it tends to be stickier and may result in a clumped texture. If you prefer to use short-grain rice, just be aware that it might create a different texture in your fried rice.

2. Is it okay to use freshly cooked rice to make egg fried rice?

• Yes, while leftover rice that has been refrigerated for a few hours or overnight is generally preferred for fried rice due to its ideal texture, you can definitely use freshly cooked rice as well. Just make sure to spread the freshly cooked rice out on a large baking sheer and let it cool completely before using it. For even better results, refrigerate it for about 30 minutes to help it firm up and dry out. Once the rice is cooled and the moisture has evaporated, it will be less sticky and much easier to stir-fry, giving you a great result.

YOU MAY ALSO LIKE:

• Cashew Chicken
• Beef and Broccoli
• Sesame Chicken