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Egg Fried Rice

Sides

Ingredients

  • 2 cups cold day-old cooked jasmine or white long grain rice 
  • 1 green onion finely chopped
  • 2½ tbsp regular soy sauce
  • 4 large eggs, beaten
  • 2 tbsp vegetable oil or any neutral oil
  • (½ tablespoon sesame oil, optional)

Method

  1. Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil.
  2. Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.
  3. Once the eggs take shape but are still moist, quickly toss in rice. If the rice is clumped together, break it apart in pan.
  4. Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.
  5. Add soy sauce and sesame oil along the edges of the pan and toss until grains are coloured brown and remove from the heat. Serve hot.

[!TIP] Can be augmented with additional toppings such as bean sprouts, mushrooms, carrots, baby corn or tofu.