10-min. Easy Egg Fried Rice (just 6 ingredients!)

10-min. Easy Egg Fried Rice (just 6 ingredients!)

This 10-minute easy egg fried rice recipe turns leftover rice into a savory, light 6-ingredient meal. It is a fast option for busy weeknights dinners. This family-friendly dish balances rich scrambled eggs with savory soy sauce to beat Chinese takeout.

4.99 from 87 votes

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Prep Time 2

Cook Time 8

Total Time 10

Course Main Course

Cuisine Chinese

Servings

Calories per serving 501 kcal

Ingredients

2 cups cooked jasmine rice or long-grain white rice (cold, day-old and broken up)
4 large eggs beaten
1 green onion finely chopped
2 tbsp vegetable oil or any neutral oil
2.5 tablespoon regular soy sauce or light soy sauce
½ tablespoon sesame oil toasted kind

Instructions

Heat 1 tablespoon (15 ml) of vegetable oil in a large pan or non-stick wok over medium-high heat. If using a steel wok, allow the oil to smoke slightly for about 30 seconds. Skip this wait if using a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and moist.
Add the rice and break up any remaining clumps. Stir-fry until the eggs combine evenly with the rice, about 30 seconds.
Push the rice and eggs to one side of the pan. Add the remaining oil to the empty space and sauté the green onions until fragrant, about 10 seconds. Toss everything together until combined.
Pour the soy sauce and sesame oil around the hot edges of the pan. Toss continuously until the rice is evenly coated and lightly browned. Remove from the heat, season with salt to taste if needed, and serve hot.

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