Easy Classic Egg Fried Rice: Quick Chinese Dinner Recipe

Name: Easy Classic Egg Fried Rice: Quick Chinese Dinner Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 cups Cooked Rice (day-old, cold) (Using cold, day-old rice is key for the best texture.); 2 units Large Eggs (Lightly beaten.); 2 tbsp Soy Sauce (Adjust to taste.); 1 tsp Sesame Oil (For aroma and flavor.); 2 stalks Green Onions (Chopped, for garnish and flavor.); 2 cloves Garlic (Minced.); 1-2 tbsp Vegetable Oil (For stir-frying.); to taste pinch Salt (Optional, adjust after soy sauce.); to taste pinch White Pepper (Optional, for authentic flavor.)

Learn to make delicious and classic egg fried rice at home! This quick and easy recipe is perfect for a side dish or a main meal, capturing the essence of traditional Chinese cooking in minutes.

#Quick

#Stir-fry

#Rice

#Easy

#Asian

#Dinner

Perfectly Scrambled Eggs

Recipe Information

Prep Time

Cook Time

13m

Total Time

Servings

Easy

Chinese

English

Nutrition (per serving)

380

Calories

14g

Protein

55g

Carbs

12g

Fat

Fragrant Garlic Sautéing

Ingredients

Cooked Rice (day-old, cold)
(Using cold, day-old rice is key for the best texture.)
2 cups
Large Eggs
(Lightly beaten.)
2 units

Soy Sauce
(Adjust to taste.)
2 tbsp
Sesame Oil
(For aroma and flavor.)
1 tsp
Green Onions
(Chopped, for garnish and flavor.)
2 stalks
Garlic
(Minced.)
2 cloves
Vegetable Oil
(For stir-frying.)
1 tbsp

Salt
(Optional, adjust after soy sauce.)
to taste pinch
White Pepper
(Optional, for authentic flavor.)
to taste pinch

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rice Added to Wok

Instructions

0/5 completed

1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked through, then remove and set aside.
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2m
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked through, then remove and set aside.
2m
Ensure your wok or skillet is very hot before adding eggs for quick cooking.
2
Add a little more oil if needed, then add the minced garlic to the hot pan and sauté for about 30 seconds until fragrant.
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1m
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Add a little more oil if needed, then add the minced garlic to the hot pan and sauté for about 30 seconds until fragrant.
1m
Be careful not to burn the garlic, as it can turn bitter.

3
Add the cold cooked rice to the pan. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through and slightly toasted.
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3m
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Add the cold cooked rice to the pan. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through and slightly toasted.
3m
Use cold, day-old rice for the best non-sticky texture.
4
Pour in the soy sauce and sesame oil. Season with a pinch of salt and white pepper. Stir well to combine all ingredients and ensure the rice is evenly coated with the sauce.
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1m
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Pour in the soy sauce and sesame oil. Season with a pinch of salt and white pepper. Stir well to combine all ingredients and ensure the rice is evenly coated with the sauce.
1m
Taste and adjust seasonings as needed before adding eggs and green onions.
5
Return the scrambled eggs to the pan. Add the chopped green onions. Stir-fry for another minute to fully incorporate and heat everything through. Serve hot.
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1m
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Return the scrambled eggs to the pan. Add the chopped green onions. Stir-fry for another minute to fully incorporate and heat everything through. Serve hot.
1m
Save a sprinkle of fresh green onions for garnish before serving.