Your New Go-To Meal: 10 min. Easy Egg Fried Rice (only 6 ingredients!)
Got leftover rice and eggs? Then you’re only 10 minutes away from the easiest, tastiest fried rice! With just six simple ingredients, this recipe is budget-friendly, beginner-friendly, and packed with flavor. It’s perfect as a main dish or a quick side—and with a few simple tricks, it tastes just like your favorite Chinese takeout.
Ingredients
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2 cups cooked jasmine rice, cold and day-old (or any long-grain white rice)
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1 green onion, finely chopped
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2.5 tablespoons soy sauce (regular or light; avoid dark soy sauce)
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1/2 tablespoon sesame oil
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4 large eggs, beaten
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2 tablespoons vegetable oil (or any neutral oil)
Instructions
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Heat oil in a large pan or wok.
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If using a wok, allow the oil to lightly smoke.
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If using a regular pan, heat until hot but not smoking.
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Add beaten eggs and quickly stir-fry until they begin to set but remain slightly moist.
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Add rice. Break up any clumps and toss with the eggs.
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Push everything to one side of the pan. Add the remaining oil to the empty space, then add green onions. Stir briefly, then mix into the rice.
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Pour soy sauce and sesame oil around the edges of the pan so they sizzle, then toss until all the rice turns a nice brown color.
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Remove from heat and serve immediately while hot!
Notes
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Use high heat to get that restaurant-style smoky flavor.
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Don’t overcook the eggs—soft eggs blend better into the rice.
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Add-ins (optional): peas, carrots, garlic, shrimp, chicken, or extra green onion.
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Swap soy sauce for tamari or coconut aminos if you need a lower-sodium or gluten-free option.