10-Minute Egg Fried Rice (Print Version)
# Ingredients:
01 -
2 cups cooked jasmine rice, cold & day-old (or substitute with any white long grain rice)
02 -
1 green onion, finely chopped
03 -
2.5 tablespoons regular soy sauce or light soy sauce (avoid dark soy sauce)
04 -
½ tablespoon sesame oil
05 -
4 large eggs, beaten
06 -
2 tablespoons vegetable oil or any neutral oil
# Instructions:
01 -
Heat vegetable oil in a large pan or wok. If using a wok, allow the oil to smoke. If using a regular pan, skip smoking the oil.
02 -
Pour in beaten eggs. Quickly stir-fry the eggs until they take shape.
03 -
Once the eggs have taken shape but are still moist, quickly toss in the rice. Break apart any clumps of rice in the pan.
04 -
Move everything to one side of the pan. Add the remaining oil into the empty space and toss in the green onions. Mix the green onions into the rice and eggs.
05 -
Add soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice is evenly colored brown. Remove from heat and serve hot.
# Notes:
01 -
For the best result, use cold, day-old rice to prevent it from becoming mushy.