Ingredients
3 cups cooked white rice (day-old and chilled)
3 large eggs, beaten
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 green onions, sliced (whites and greens separated)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper
Optional: 1/2 cup frozen peas and carrots
Instructions
Step 1: Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
Step 2: Pour in the beaten eggs and scramble quickly until just set. Remove eggs from the pan and set aside.
Step 3: Add the remaining tablespoon of oil to the same pan. Add the garlic, ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
Step 4: Add the cold rice to the pan. Use a spatula to break up any clumps. Fry for 3-4 minutes, tossing frequently, until the rice is heated through and slightly toasted.
Step 5: Drizzle the soy sauce around the edges of the pan and toss to coat the rice evenly. Season with black pepper.
Step 6: Fold the cooked eggs back into the rice along with the green parts of the green onions and the sesame oil. Toss for another 30 seconds.
Step 7: Serve immediately while hot, garnished with extra green onions if desired.
Notes
Always use cold rice for the best texture. If you must use fresh rice, spread it on a baking sheet and freeze for 15 minutes before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (approx 250g)
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
Keywords: egg fried rice, easy fried rice, 10 minute meal, leftover rice recipe, fried rice with egg
