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–+ servings
Egg Fried Rice

Delicious Homemade Egg Fried Rice in Just 20 Minutes

This quick and easy Egg Fried Rice recipe takes only 20 minutes and brings takeout flavor to your kitchen.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cups Boiled and Cooled Long-Grain Rice Use cold rice to prevent clagginess; day-old rice works beautifully.
For the Aromatics
  • 2 tablespoons Vegetable Oil Can substitute with canola or sunflower oil.
  • 1 medium Onion Peeled and diced.
  • 3 cloves Garlic Minced.
For the Flavoring
  • 0.5 tablespoon Sesame Oil Provides a lovely toasted aroma.
  • 2 tablespoons Dark Soy Sauce Consider using light soy sauce for a milder taste.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Garlic Salt Optional.
  • 1 tablespoon Lemon Juice Use fresh or bottled.
For the Eggs & Garnish
  • 3 large Eggs Lightly beaten.
  • 2 tablespoons Spring Onions/Scallions Chopped for garnish.

Equipment

  • wok

Method
 

Step-by-Step Instructions for Egg Fried Rice
  1. Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add diced onion and stir for about 5 minutes until soft and translucent.
  2. Stir in another tablespoon of vegetable oil and minced garlic. Cook for 30 seconds until fragrant and golden, taking care not to burn.
  3. Increase heat to high and add the chilled, boiled rice and sesame oil. Toss for about 5 minutes until heated and coated with the mixture.
  4. Push the rice to one side, crack the eggs into the space, and add a splash of dark soy sauce. Scramble the eggs for 1-2 minutes and then fold into the rice.
  5. Add the remaining dark soy sauce, salt, and optional garlic salt. Stir thoroughly to combine, ensuring every grain of rice is seasoned.
  6. Stir in the lemon juice to brighten flavors, and continue stirring for another minute until combined and vibrant.
  7. Transfer the egg fried rice to a serving dish and garnish with chopped spring onions. Serve hot as a standalone meal or side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Using cold rice is key to achieving the best texture. Customize with your choice of vegetables for added nutrition.

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