Easy Fried Rice Recipe
A swift and flavorful solution to leftover rice, this effortless fried rice comes together in just 10 minutes. Crafted from six staple ingredients, it delivers a savory dish reminiscent of classic Chinese takeout—ideal as a quick main, satisfying side, or budget-conscious meal.
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Servings: 2
Ingredients
- 2 tablespoons neutral-flavored cooking oil such as vegetable or canola, divided
- 4 whole eggs whisked until well combined
- 2 cups previously cooked jasmine rice chilled and ideally prepared the day before
- ½ tablespoon toasted sesame oil
- 2½ tablespoons light soy sauce do not substitute with dark soy sauce
- 1 stalk of spring onion finely minced
Instructions
- Begin by heating half of the cooking oil in a large skillet or traditional wok. If using a wok, allow the oil to heat until it begins to smoke lightly. For standard pans, proceed without this step.
- Pour the beaten eggs into the hot oil. Stir swiftly and continuously, allowing them to set while remaining slightly moist.
- Immediately introduce the cold rice into the pan. Break up any clusters or clumps directly within the pan to ensure even frying.
- Shift the rice and eggs to one side of the pan. Add the remaining cooking oil to the empty space, then stir in the chopped spring onions. Mix thoroughly to combine the aromatics with the rice and eggs.
- Drizzle the soy sauce and sesame oil along the perimeter of the pan to help distribute flavor evenly. Toss everything together until the rice takes on a rich golden-brown hue.
- Remove from heat and serve promptly while hot.