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Egg Fried Rice

A quick and classic egg fried rice recipe made with fluffy rice, soft scrambled eggs, and savory seasoning—better than takeout and ready in minutes.
Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes
Servings: 2–3Course: Main Dish / Side DishCuisine: Asian-InspiredCalories: ~320 kcal per serving
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Ingredients Method

Ingredients
  

  • 3 cups cooked jasmine rice day-old, cold
  • 3 large eggs beaten
  • 2 tbsp neutral oil vegetable or canola
  • 2 tbsp soy sauce low sodium recommended
  • 2 green onions finely chopped
  • ½ tsp salt or to taste
  • ¼ tsp white or black pepper
  • ½ tsp sesame oil optional, for finishing

Method
 

  1. Break up cold rice with your hands to remove clumps.
  2. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
  3. Add eggs and gently scramble until just set. Remove and set aside.
  4. Add remaining oil to the pan and increase heat to high.
  5. Add rice, spread evenly, and let toast undisturbed for 30 seconds.
  6. Drizzle soy sauce around the pan edges; toss to coat rice evenly.
  7. Return eggs to the pan and add green onions.
  8. Season with salt and pepper.
  9. Finish with sesame oil if using.
  10. Serve immediately while hot.