Description
Easy egg fried rice recipe ready in 15 minutes! Learn how to make restaurant-quality fried rice at home with day-old jasmine rice, eggs, and simple seasonings. Better than takeout!
Ingredients
For the Fried Rice
- 2 cups cooked jasmine rice, cold (day-old rice works best)
- 2 tablespoons neutral oil (avocado, vegetable, or canola), divided
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
Optional Add-Ins
- Frozen peas or mixed vegetables
- Cooked shrimp, chicken, or tofu
- Chili crisp or red pepper flakes for heat
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Once it’s shimmering (but not smoking), pour in the beaten eggs. Let them sit for just a few seconds, then gently scramble with your spatula until they’re just set—still soft and a tiny bit glossy. Transfer the eggs to a plate and set aside.
Add the remaining tablespoon of oil to the same skillet. Toss in the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until they’re fragrant and sizzling.
Add the cold cooked rice to the pan, breaking up any clumps with your spatula. This is important—you want individual grains, not chunks! Spread the rice out in an even layer and let it sit undisturbed for about a minute.
This helps it get those crispy, golden bits on the bottom. Then stir and repeat for another 2–3 minutes until the rice is heated through and lightly crisped.
Return the scrambled eggs to the pan and gently stir them into the rice, breaking them into smaller pieces as you go. Everything should look bright and inviting!
Drizzle the soy sauce and sesame oil over the rice. Toss everything together really well so every grain gets coated in that savory goodness. Taste and adjust with salt and black pepper if needed (remember, soy sauce is salty, so go easy at first!).
Remove from heat and sprinkle the green parts of the green onions on top. Serve immediately while it’s hot and steaming!
Notes
- High heat is your friend. Don’t be scared to crank up that burner! The high heat gives you those delicious crispy bits and keeps the rice from steaming.
- Don’t overcrowd the pan. If you’re doubling the recipe, work in batches or use a really large wok. Too much rice in the pan will steam instead of fry.
- Break up rice clumps before adding to the pan. Use your hands or a fork to separate the grains—it saves you time and frustration while cooking.
- Add frozen vegetables straight from the freezer. No need to thaw! Just toss them in with the garlic and they’ll cook perfectly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese