Egg fried rice is my personal “late-night superhero.” You know, when the fridge looks empty but somehow you’ve got leftover rice, a couple eggs, and maybe a sad-looking scallion hanging on for dear life. Boom—dinner’s saved.
The first time I made this, I forgot to dry the rice (rookie error). Instead of fluffy grains, I had a sticky clump mess. Lesson learned: day-old rice is the golden rule. Once I nailed that, every time I hear the sizzle of garlic hitting oil, I know greatness is about to happen.
It’s fast, it’s filling, and it somehow tastes like way more effort than it actually takes. Honestly, I’d take a bowl of this over takeout any night.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 10 minutes | 20 minutes | 3–4 | Easy |
📝 INGREDIENTS
- 3 cups cooked day-old rice (cold = fluffy, hot = mushy disaster)
- 3 large eggs, beaten (the star of the show)
- 3 tbsp vegetable oil (or peanut oil for extra flavor)
- 3 cloves garlic, minced (can you ever have too much?)
- 3 green onions, chopped (save some green tops for garnish)
- 2 tbsp soy sauce (low-sodium works fine)
- 1 tsp sesame oil (just a drizzle for that nutty kick)
- Salt & pepper, to taste
Optional add-ins: peas, carrots, or even leftover chicken/shrimp if you’re feeling extra.
👩🍳 LET’S COOK!
- Rice Rescue: Break up your cold rice with a fork or your hands so the grains are loose. This step saves you from clumpy sadness later.
- Egg Scramble: Heat 1 tbsp oil in a wok or large skillet. Pour in the beaten eggs, scramble quickly till just set, then slide them out onto a plate.
- Garlic & Heat: Add another tbsp of oil. Toss in garlic—let it sizzle till fragrant (don’t blink, it burns fast).
- Rice In: Crank up the heat, add rice, and stir-fry 2–3 minutes. Listen for that gentle pop-crackle—that’s when you know it’s getting toasty.
- Flavor Boost: Drizzle soy sauce around the pan edges (it caramelizes better) and stir everything well. Add sesame oil for that finishing aroma.
- Final Toss: Return scrambled eggs and green onions. Mix until the eggs are little golden flecks through the rice. Season with salt and pepper to taste.
- Serve Hot: Scoop into bowls, sprinkle with extra scallions, and eat straight from the wok if you’re lazy (no judgment).
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results
- Substitution/Time Saver: Got no sesame oil? A dash of butter works shockingly well.
- Essential Technique Tip: Always use high heat and keep things moving—stir-fry is basically kitchen cardio.
❓ READERS ASKED, WE ANSWERED
Q: Can I use freshly cooked rice?
A: You can, but it’s risky. Spread it on a tray to cool fast and dry out before frying. Otherwise, it clumps up.
Q: How do I make it taste like restaurant fried rice?
A: Two secrets: high heat and cold rice. Bonus points if you splash in a little oyster sauce for umami depth.