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10-Minute Egg Fried Rice

A super fast, restaurant-quality egg fried rice recipe using only 6 ingredients. The perfect way to use leftover rice for a quick lunch or dinner.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked rice day-old and cold is best
  • 3 large eggs beaten
  • 2 tbsp vegetable oil divided
  • 2 stalks green onions chopped, separate whites and greens
  • 2 tbsp soy sauce or to taste
  • 1 tsp sesame oil

Equipment

  • Wok or Large Skillet
  • Spatula
  • Small mixing bowl
  • Knife

Method
 

  1. Prepare ingredients: Chop green onions (keep whites and greens separate) and beat eggs with a pinch of salt.
  2. Heat 1 tbsp oil in a wok over medium-high heat. Scramble eggs until just set, then remove and set aside.
  3. Add remaining 1 tbsp oil to the wok. Sauté the white parts of green onions for 10-15 seconds until fragrant.
  4. Add the cold rice to the hot pan. Stir-fry constantly on high heat for 2-3 minutes, breaking up clumps, until hot and glossy.
  5. Drizzle soy sauce over the rice and toss to coat evenly. Add the cooked eggs back in and break them up.
  6. Turn off heat. Stir in sesame oil and the green parts of the onions. Serve immediately.

Notes

For best results, always use cold, leftover rice. If using fresh rice, spread it on a tray and freeze for 15 minutes to dry it out.