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10-Min Flavourful Egg Fried Rice

A quick, easy, and incredibly flavorful classic egg fried rice made with simple pantry staples. Perfect for a fast weeknight dinner or a delicious side dish.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked white rice day-old and chilled
  • 3 large eggs lightly beaten
  • 2 tbsp neutral cooking oil divided
  • 3 cloves garlic minced
  • 3 stalks green onions chopped, white and green parts separated
  • 1.5 tbsp regular soy sauce
  • 0.5 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp white pepper ground
  • 0.5 tsp sugar

Equipment

  • Wok or Large Skillet
  • Spatula
  • Small mixing bowl

Method
 

  1. Break up any large clumps in your cold, day-old rice so the grains are separated.
  2. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil.
  3. Pour in the beaten eggs and quickly scramble them until just set but still soft. Remove to a plate and set aside.
  4. Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and the white parts of the green onions. Stir-fry for 15-30 seconds until fragrant.
  5. Add the cold rice to the wok. Press and toss the rice for 2-3 minutes until heated through.
  6. Pour the regular soy sauce, dark soy sauce, white pepper, and sugar over the rice. Toss continuously until the rice is evenly colored and coated.
  7. Add the scrambled eggs back into the wok and toss to combine, breaking the eggs into bite-sized pieces.
  8. Turn off the heat. Stir in the sesame oil and the green parts of the green onions. Serve immediately.

Notes

Using day-old, chilled rice is mandatory for the best texture. Fresh rice will result in a mushy dish.