10-Minute Easy Egg Fried Rice

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Craving a quick and tasty meal? This 10-minute egg fried rice recipe is perfect for you! With just 6 simple ingredients, you can whip up a delicious Chinese-inspired dish in no time. You’ll need cold day-old jasmine rice, green onions, soy sauce, sesame oil, eggs, and vegetable oil.

The best part? This recipe is super easy to customize. You can add your favorite veggies or protein to make it your own. Plus, it’s a great way to use up leftover rice from last night’s dinner. Get ready to impress your taste buds with this quick and satisfying meal!

Exact Ingredients List

Here’s what you’ll need to make this quick and tasty egg fried rice:

• 2 cups cooked jasmine rice (cold and day-old is best)
• 1 green onion, finely chopped
• 2.5 tablespoons regular soy sauce
• 1/2 tablespoon sesame oil
• 4 large eggs, beaten
• 2 tablespoons vegetable oil (or any neutral oil)

These six simple ingredients are all you need to create a delicious meal in just 10 minutes. You probably have most of them in your kitchen already!

Remember to use cold, day-old rice if possible. This helps prevent the rice from becoming mushy when you fry it. If you don’t have jasmine rice, you can use long-grain white rice instead.

For the soy sauce, stick to regular soy sauce rather than dark soy sauce. If you’re watching your salt intake, you might want to try low-sodium soy sauce as an alternative.

Instructions

Heat vegetable oil in a large pan or wok. If using a wok, let the oil smoke. For a regular pan, skip this step.

Pour in beaten eggs and quickly stir-fry them. When they start to set but are still moist, add the rice. Break up any clumps as you mix.

Push everything to one side of the pan. Add more oil to the empty space and toss in the green onions. Mix them into the rice and eggs.

Pour soy sauce and sesame oil around the edges of the pan. Toss until the rice turns brown.

Take the pan off the heat. Serve your egg fried rice right away while it’s hot.

Here’s a quick checklist for success:

• Use cold, day-old rice for best results
• Keep stirring to prevent sticking
• Add sauces at the end for best flavor
• Serve immediately for the tastiest meal

Remember, practice makes perfect! You’ll be a pro at making this quick and tasty dish in no time.

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this egg fried rice recipe. Try these substitutes:

• Rice: Use brown rice or quinoa for a healthier option
• Soy sauce: Tamari or coconut aminos work well
• Vegetable oil: Coconut oil adds a nice flavor
• Green onion: Chives or regular onions are good alternatives

To change up the recipe, consider these variations:

• Add diced carrots and peas for extra veggies
• Toss in cooked chicken, shrimp, or tofu for protein
• Sprinkle in some garlic powder or ginger for more flavor
• Drizzle sriracha or chili oil on top for heat

You can also make it gluten-free by using tamari instead of soy sauce. For a vegan version, replace eggs with crumbled tofu.

Remember to adjust cooking times if you add raw vegetables or meat. Always use cold rice to prevent sticking and achieve that perfect fried rice texture.

Tips, Tricks & Storing

Use cold leftover rice for the best texture. Fresh rice can make your dish mushy.

Break up any clumps in your rice before cooking. This helps each grain get evenly coated with flavors.

Don’t overcook your eggs. Keep them slightly runny for a creamier texture in the finished dish.

Try adding other veggies like peas, carrots, or corn for extra flavor and nutrition.

Adjust the soy sauce to your taste. Start with less and add more if needed.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, sprinkle a little water over the rice and microwave until hot. Or stir-fry in a pan with a splash of oil.

For meal prep, you can make a big batch and portion it out for quick lunches during the week.

Freeze portions in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Remember, fried rice tastes best fresh, so try to eat it soon after cooking for the best flavor and texture.