10-Minute Easy Egg Dish

This hearty egg fried rice recipe has been my lifesaver for quick weeknight meals when time is tight but flavor is non-negotiable. With just 6 ingredients and 10 minutes, you can create a dish that rivals your favorite Chinese takeout.

I discovered this recipe during my college days when my budget was tight but my craving for takeout was strong. Now it's become my family's most requested last minute dinner when our evening plans go sideways.

Ingredients

• Cold day old jasmine rice: the key to authentic texture avoid freshly cooked rice which becomes mushy
• Large eggs: providing protein and that signature golden color throughout
• Regular soy sauce: adds that umami flavor that makes this dish authentic
• Sesame oil: just a touch transforms the entire dish with its nutty aroma
• Green onions: for fresh color and mild flavor contrast to the savory elements
• Vegetable oil: with a high smoke point perfect for the quick cooking method

Step-by-Step Instructions

Heat the Oil:

Start with a very hot wok or large pan and add your vegetable oil. If using a traditional wok allow the oil to reach smoking point which takes about 1 minute. This creates that distinctive wok hei flavor restaurants achieve. For a regular pan heat until shimmering but avoid smoking.

Cook the Eggs:

Pour your beaten eggs directly into the hot oil. Work quickly with your spatula making circular motions to scramble them. The key is keeping them slightly underdone and moist as they will continue cooking with the rice. This takes approximately 30 seconds.

Add the Rice:

Immediately add your cold rice while the eggs are still slightly wet. If your leftover rice has clumped in the refrigerator use your spatula to break it apart directly in the pan. Toss quickly to combine with the eggs. The heat should be maintained at high throughout this step.

Incorporate Green Onions:

Push everything to one side of the pan creating an empty space. Add a touch more oil to this empty area along with your chopped green onions. Let them sizzle for just 5 seconds before mixing everything together. This quick cooking preserves their color and flavor.

Season the Dish:

Drizzle your soy sauce and sesame oil around the edges of the pan rather than directly on the rice. This allows the seasonings to heat up before making contact with the rice resulting in better flavor distribution. Toss continuously for about 1 minute until every grain is coated and fragrant.

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The sesame oil is my absolute favorite ingredient in this recipe. I learned from my Chinese neighbor that adding it at the very end rather than cooking with it preserves its delicate flavor. The first time I smelled that distinctive aroma wafting through my kitchen I knew my homemade fried rice had crossed into authentic territory.

The Rice Secret

The most important factor in successful fried rice is using cold day old rice. Fresh rice contains too much moisture and will turn mushy when fried. I often make extra rice the night before specifically for this purpose. If you're in a hurry you can spread freshly cooked rice on a baking sheet and place it in the freezer for 15 minutes to cool and dry it quickly. The individual grains should feel firm and separate easily.

Simple Variations

This base recipe is incredibly adaptable. Try adding diced carrots and peas for color and nutrition. Leftover chicken shrimp or tofu can transform this side dish into a hearty main meal. For a vegetable forward version mix in diced bell peppers mushrooms or bean sprouts during the final minute of cooking. My weekend version often includes whatever protein and vegetables need using up in the refrigerator making this an excellent zero waste recipe.

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Authentic Flavor Tips

For restaurant quality fried rice cooking technique matters as much as ingredients. The high heat and quick cooking time are essential. Avoid overcrowding your pan which lowers the temperature and causes steaming instead of frying. Work in batches if cooking for more than two people. Using a wok if you have one creates those distinctive crispy bits that make fried rice so addictive. Lastly the sequence of adding ingredients matters tremendously from the aromatic green onions to the final touch of sesame oil.

Frequently Asked Questions

→ Can I use freshly cooked rice?

It's best to use day-old rice as it is less sticky and absorbs flavors better. Freshly cooked rice may turn mushy but can work if cooled and spread out before cooking.

→ What can I substitute for jasmine rice?

You can use any white long-grain rice, such as basmati or even medium-grain rice, depending on your preference.

→ Can I add vegetables to this dish?

Absolutely! Feel free to include veggies like peas, carrots, or corn for added texture and flavor.

→ What oil is best for fried rice?

Neutral oils like vegetable oil or canola oil work great. For added flavor, sesame oil is commonly used.

→ How do I make it taste like takeout fried rice?

Using soy sauce, sesame oil, and a hot pan or wok can help mimic the smoky flavors of takeout fried rice. Day-old rice is also essential for getting the right texture.