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Easy Egg Fried Rice

This is a go-to meal when you have leftover rice sitting in the fridge. The key is using day-old rice since fresh rice has too much moisture and won't fry properly - it'll just get mushy.
prep time10 minutes
cook time10 minutes
total time20 minutes
Print Recipe

Ingredients

Ingredients (~3 servings)

  • 3 cups cooked jasmine rice, cold & day-old
  • 1 green onion, finely chopped
  • 1/4 cup regular soy sauce
  • 1 Tbsp sesame oil
  • 6 large eggs, beaten
  • 3 Tbsp vegetable oil, or any neutral oil

Instructions

  • Heat a large pan or wok over high heat and add 2 Tbsp vegetable oil until hot.
  • Pour in beaten eggs and stir-fry until just set but still moist.
  • Add cold rice and break apart any clumps while stirring until heated through.
  • Push rice to one side and add remaining 1 Tbsp oil to the empty space.
  • Add chopped green onion and stir for 30 seconds until fragrant.
  • Mix green onions into the rice and eggs.
  • Pour soy sauce and sesame oil along the pan edges and toss until rice is evenly coated brown.
  • Serve hot.

Notes

Use day-old cold rice for best texture and to prevent clumping.