10-Minute Egg Fried Rice
This quick & easy egg fried rice comes together in minutes using a handful of ingredients, making it the ultimate comfort food for the weekdays. Prepared in a single wok, this chinese egg fried rice is incredibly flavorful and pairs well with any dish to elevate your dinner table with minimal effort.
Servings: 2 people
- 3 tbsp cooking oil divided
- 3 large eggs beaten with a pinch of salt
- 2 cups (500g) cooked rice see notes below
- 2 cloves garlic minced
- 2 green onion chopped, divided
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/8 tsp white pepper or black pepper
Heat a tablespoon of oil over medium-high heat. Pour in beaten eggs and lightly scramble, moving in an inward motion to gently distribute the egg mixture. Transfer back into the bowl and set aside.
Reduce the heat to medium and add 2 tablespoon of oil into the same wok. Add garlic and white parts of green onion and cook until fragrant, for about 30 seconds.
Mix in the rice while breaking it up with a spatula, ensuring the grains are evenly separated. Add the cooked eggs, soy sauce, and oyster sauce, and mix well to combine.
Add sesame oil, white pepper, and reserved green onion to finish, and remove from heat. Serve immediately and enjoy!
Using day-old rice works best for this recipe, which is rice that is cooked and stored in the fridge overnight. Alternatively, you can also use freshly cooked rice by placing it uncovered in the fridge for about 20 minutes to chill the rice, prior to using it in your stir fry.
Egg fried rice is best served fresh, but any leftovers can be stored in an airtight container for up to 5-6 days in the fridge.
For serving tips and ingredient details, please refer to the blog post above!
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