Description

Egg Fried Rice is a quick, easy, and flavorful dish that’s perfect for using up leftover rice. With savory scrambled eggs, soy sauce, and sesame oil, this classic dish is ready in just 25 minutes. Customize with vegetables or protein to make it a hearty meal, or serve it as a side to your favorite Asian-inspired dishes.

Ingredients

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

4 cups cold, cooked rice (preferably from the day before)

2 eggs, beaten

3 tablespoons soy sauce

1 teaspoon sesame oil

1/4 teaspoon garlic salt

1/2 teaspoon salt (to taste)

1 teaspoon lemon juice (optional)

Chopped scallions or cilantro (for garnish)

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Instructions

Heat oil: Heat vegetable oil in a large wok or frying pan over medium-high heat. Add diced onion and garlic, and sauté for 2 minutes until softened.
Add rice: Add cold rice to the pan and stir-fry for 5 minutes, breaking up clumps and ensuring the rice is heated through and slightly crispy.
Cook the eggs: Push rice to one side of the pan. Pour beaten eggs into the other side and scramble for about 2 minutes. Mix the eggs into the rice.
Season: Drizzle soy sauce and sesame oil over the rice, and sprinkle with garlic salt and salt. Stir everything together and let it cook for another 1-2 minutes.
Finish: Remove from heat and stir in lemon juice (optional) and garnish with chopped scallions or cilantro. Serve immediately.

Notes

Add Veggies: Peas, carrots, or bell peppers are great additions for extra nutrition.

Protein Options: Add cooked chicken, shrimp for a heartier fried rice.

Spicy Version: Add chili flakes, sriracha, or chili paste for some heat.