Ingredients
Scale
- 2 cups cooked rice (preferably day-old or chilled)
- 2 large eggs
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Start with cooked rice that has been chilled or kept overnight to prevent clumping.
- Heat a skillet over medium heat and add vegetable oil. Crack the eggs into the skillet and scramble until just set. Remove from pan and set aside.
- In the same pan, add the remaining oil. Add the rice and stir-fry for 2-3 minutes, breaking up any clumps.
- Pour in soy sauce and stir well to coat the rice evenly. Season with salt and pepper to taste.
- Add the scrambled eggs and chopped green onions to the rice, mixing thoroughly.
- Serve hot, garnished with additional green onions if desired. Enjoy your quick and flavorful egg fried rice!
Notes
- Use day-old rice for the best texture and to prevent clumping.
- Feel free to customize by adding minced garlic, frozen peas, or cooked shrimp.
- Adjust soy sauce and seasonings to suit your taste preferences.
- For extra flavor, add a splash of sesame oil or sprinkle with sesame seeds.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian (if eggs omitted or replaced with tofu)
Nutrition
- Serving Size: 1 cup
- Calories: 230 Kcal
- Sugar: 2g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg