Egg Fried Rice
The ultimate quick dinner — day-old rice tossed in a hot wok with eggs, soy sauce and spring onion. Better than takeout in 20 minutes.
Prep time10 min
Cook time10 min
Total time20 min
Servings2 servings
DifficultyEasy
Ingredients
- 3 cups cooked, cold rice (ideally a day old)
- 3 eggs, beaten
- 2 tbsp oil
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 3 spring onions, chopped
- 1/2 cup frozen peas (optional)
- Salt and white pepper
Instructions
- 1Fluff the cold rice with your fingers to separate the grains.
- 2Heat half the oil in a wok and scramble the eggs until just set, then remove.
- 3Heat the remaining oil and stir-fry the rice over high heat for 2-3 minutes until hot and lightly toasted.
- 4Add the soy sauce, peas (if using) and the eggs, and toss to combine.
- 5Season with salt, white pepper and sesame oil.
- 6Finish with the spring onions and serve hot.
Tips
- Cold, day-old rice is essential — fresh rice turns mushy.
- Use high heat and keep the rice moving to get that wok flavour.
- Add leftover meat or shrimp to turn it into a fuller meal.
