Description
A quick, satisfying, and customizable egg fried rice recipe that’s perfect for using up leftover rice and delivering savory comfort with minimal effort.
Ingredients
- 2 cups cooked rice (preferably cold and day-old)
- 2 eggs
- 2 green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (divided)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Beat the eggs, pour them into the pan, and scramble until just set. Remove and set aside.
- Add the remaining oil if needed and sauté garlic and the white parts of the green onions until fragrant.
- Add the cold rice, break up clumps, and stir-fry for a few minutes until heated and slightly crispy.
- Return the scrambled eggs to the pan, then add soy sauce, sesame oil, salt, and pepper to taste.
- Mix well and cook for another minute or two.
- Garnish with the green parts of the onions before serving.
Notes
- Use day-old rice to avoid mushy texture.
- Customize with additional vegetables or proteins like shrimp or tofu.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 125mg
