Ingredients
Scale
- 2 cups cooked rice (preferably chilled for best results)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil or sesame oil
- Salt and pepper to taste
- Optional garnish: chopped green onions or sesame seeds
Instructions
- Start by preparing your rice ahead of time. Cold, leftover rice works best for fluffy quick egg fried rice. Cook the rice and let it cool. Beat the eggs in a small bowl until just combined.
- Heat 1 tablespoon of vegetable or sesame oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs and set aside.
- Add the remaining oil to the same pan. Add the cooked rice, breaking apart any clumps. Stir-fry for 2-3 minutes until the rice is hot and slightly toasted.
- Add the scrambled eggs back into the rice. Pour in the soy sauce, season with salt and pepper, and stir everything together thoroughly. Heat through for another minute to blend flavors.
- Transfer the egg fried rice to serving bowls. Garnish with chopped green onions or sesame seeds for extra flavor and presentation. Enjoy your quick 10-minute fried rice!
Notes
- Use day-old, chilled rice for best results to avoid clumping.
- You can add vegetables like peas or carrots for extra nutrition, but keep the total ingredients within 6 for quick preparation.
- Adjust soy sauce and seasonings according to your taste preferences.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
